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

Nolen Gurer Rosogolla Recipe