Do
- Cool cooked rasgulla in its syrup before chilling, then cover it.
- Make the rabri or milk for rasmalai, cool it quickly and chill it before soaking the chhena discs.
- Store rasmalai in shallow, covered containers so it chills evenly.
- Serve from chilled stock using clean ladles.
- Once canned rasgulla is opened, transfer it to a clean covered container and refrigerate.
- Label containers with the date of making.
- Keep rasmalai on its own covered shelf in the fridge, away from raw foods, onions and spices that can taint the milk.
- Plan batches so the kitchen makes rasmalai for one or two days of sales, not a week.
Avoid
- Do not leave rasmalai at room temperature for long periods in summer.
- Do not top up an old container with a new batch.
- Do not use rasmalai milk that smells sour or has curdled.
- Do not store rasgulla in reactive metal containers.
- Do not ladle rasmalai with a spoon that has touched other foods; it carries contamination into the whole container.
In Indian conditions
In eastern India, sweet shops produce rasgulla daily and often hold it at ambient in syrup. That is more tolerant than rasmalai, but in summer heat the syrup can ferment. Rasmalai is often a buffet dessert at weddings, where it sits out for hours; serve it in smaller bowls refreshed from chilled stock. Restaurants should keep rasmalai in the fridge until plating. During power cuts, rasmalai should be first in line for whatever cold space is available.
General good practice for commercial kitchens and shops. Where your FSSAI licence conditions or food-safety plan set stricter limits, follow those.