Nolen Gurer Rosogolla Recipe
Nolen Gurer Rosogollar is a traditional Bengali sweet delicacy, where soft and spongy cottage cheese balls rosogolla are soaked in a fragrant syrup made from nolen gur, or date palm jaggery. This winter-special dessert carries the distinct, caramel like aroma of palm jaggery, infusing the rosogolla with a deep, earthy sweetness. Served chilled or at room temperature, it is a cherished treat during festivals and celebrations, offering a unique and authentic taste of Bengali heritage
Ingredients
Nolen Gur syrup (for soaking)
1 Cup nolen cur
2 Cup water
1 Liter milk (full fat)
3 Tablespoon vinegar
3 Tablespoon water
As needed ice cold water
Sugar syrup (for boiling)
1.5 Cup sugar
7 Cup water
Step:1
Add the nolen gur and water to a saucepan . Place it on low flame and gently heat , stirring occasionally , just until the gur melts completely .Do not boil or overcook . Transfer the melted syrup to a bowl and keep aside , This will be used later for soaking the rosogollas
Step:2
Pour the milk into a heavy-bottomed vessel and place it on medium-high flame . Stir continuously and bring it to a gentle simmer . While the milk heat , mix vinegar and water in a bowl . Set up a strainer lined with a double-layered muslin cloth over a bowl , and keep ice-cold water ready
Step:3
Once the milk reached a simmer , turn off the flame and stir for 2-3 minutes to slightly cool it . Gradually add the vinegar- water mixture while gently stirring , adding little by little until the milk . Curdles completely and the whey separates
Step:4
Immediately strain the chenna and rinse thoroughly with ice-cold water to remove the vinegar taste and stop further cooking . Once cooled , squeeze the muslin cloth to remove as much excess moisture as possible . If needed , loosen the chenna slightly and squeeze again
Step:5
The chenna should be moist but not wet or dripping . Transfer it to a clean plate or paraat placed over a damp cloth so it doesn’t slip . Using the base of your palm , rub the chenna against the plate . Initially it will apper grainy
Step:6
Continue rubbing , gathering it back together , and repeating the process until it becomes smooth and creamy , comes together easily , and does not stick to the plate or your hand
Step:7
Test by rolling a small portion into a smooth , crack free ball . Once achieved , gather all the chenna into a dough like ball and cover with a damp cloth
Step:8
Divide the chenna into equal portions of 20 grams each . Roll each portion gently between your palms with light pressure to form smooth crack-free round balls . Cover the shaped rosogolla with a damp muslin cloth
Step:9
In a wide kadhai , add sugar and water . Place on high flame and allow the sugar to dissolve completely . Cover and bring the syrup to a rolling boil . Once boiling vigorously , gently add the rosogolla one by one . Let them boil uncovered for 2-3 minutes until they puff slightly and set their structure
Step:10
Cover and cook on high flame for 12-15 minutes , ensuring the syrup maintains a rolling boil throughout . After 12 minutes , uncover and check the rosogolla should be well puffed and spongy . Using a ladle , remove the rosogolla and immediately transfer them into cold water . Let them cool completely , once they sink , they are fully cooked
Step:11
Once cooled , gently squeeze each rosogolla once to remove excess water without compressing them . Transfer them to the prepared nolen gur and allow to soak for at least 5-6 hours or overnight in the fridge . Your soft, spongy nolen gurer roshgulla is ready . Serve it and enjoy