This process lies in the dexterity of hands. Skilful hands apply variable pressure according to the Chana texture to form these balls. Recently, with accessibility of food process industry’s compatible technology, few shop owners of present Mistanna industry have procured machine for this particular activity. But technical constrains has restricted its proper use in this area. In fact, calibration of sensory feelings of hands, in mechanical standard, for handling variable texture of Chana is a real tough task. This fact is known to everyone involved in this industry.
The coup de grace. It is simple yet the most critical and prolonged journey. It is the birth of long conceived embryo waiting in the womb. Here all the materials combined with heat and external mechanical force gets liberated itself to form something beyond our imagination. The ultimate creation is thus known as our very own Rasogolla. Entire Rasogolla enveloped in foamy hot sugar syrup with uninterrupted and variable heat supply. The Artisans are thus responsible to scrutinize this boiling mass sporadic inspection by the hand held tool (dabu) is also done to examine its performance. In addition, that tool is used to direct process, and external force is bestowed. Judicious addition of different agents in measured quantity is another major responsibility of the experienced Artisans. But largely, it is the inherent property of the Chana, in ball form, which reveals itself in due course of time. Rasogolla attains the final shape along with all its possible hidden characters, acquired during the process of chana making to kneading. So, here the Artisan plays the role of a conductor in an orchestra, where he knows how to direct it to it flawless conclusion.