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It's
Ghewar Time, When It's Makar Sankranti BIKANER: The cold season in Bikaner is the most opportune time to satisfy one's taste buds with hot and palatable delicacies. Confectioners are now busy preparing 'Ghewar', a popular sweet in the region, for the annual Makar Sankranti festival falling on January 14. It is celebrated throughout India as a harvest festival. People in this region gift Ghewar sweets to relatives and friends to mark the auspicious day. An ordinary Ghewar is prepared by heating a mixture of white flour, milk, oil and sugar. However, it can be made more palatable by adding cheese, jaggery and butter. It takes nearly 10-15 minutes to prepare one piece. When winter peaks, shop-keepers sell over 100 kg of Ghewar a day. "You cannot get Ghewar the way we make it here. They are the best in Bikaner. And they are in much demand as Makar Sankranti is close by. People out here buy lots of Ghewar like at times we sell 50 kilos or 100, 200 kilos in a day during this festival," said Jugal Kishore, a shop-owner. Customers
from far-flung areas of Rajasthan throng the sweets shops to buy it
in large quantities. "We like rabri Ghewar. And we get it here mostly
in the month of December-January. People come from very far off to buy
these Ghewars," said Mahesh Kumar, a local resident. Ghewar is also
popular with foreign tourists. Machine-made Rassogolla in the Pipeline KOLKATA: Good news for the connoisseurs of Bengali sweets, specially rassogolla . Scientist Utpal Ray Chowdhury has invented a rassogolla-making machine through which hygienic rassogolla can be made. There is enormous demand for rassogolla both in national and international markets. But Kolkata cannot supply to that level because the production is not sufficient. In traditional method, rassogolla-making is a huge time-consuming process and at the same time delicate too. Various precautionary measures are taken before making rassogolla. The most delicate part is to mix the materials and make the sugar syrup in perfect proportion. But in most cases sweet-makers use their commonsense as they are hardly aware of the scientific process which automatically delays the whole process. The newly-invented machine is a path-breaking invention.
After pouring milk in the machine, the machine will show what ingredients
should be put in what quantity and packed rassogolla will come out at
the final stage. As there is no manual touch in the process, there is
no chance of any kind of infection. The machine will automatically produce
more rassogollas. When ten labourers can make 10,000 rassogollas, the
smallest machine will produce more than a lakh. Not only that, it would
produce various kinds of the sweet. One can use various vegetables and
produce vegetable rassogollas too. Not only that. Various shapes can
also be produced. The cost of one machine would be around Rs 5-6 lakh.
The workers can be trained to handle the machine.
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