Nolen Gur Rosogolla

Soaked in date palm jaggery syrup, Nolen Gur Rosogolla is such a delightful dessert that you must try this festive season. It's soft melting in the mouth, prepared with fresh chenna.

Rososgolla or Roshogolla or rasgulla, call it whatever way you like, is a melting in mouth Indian dessert.

Nolen Gur is a special jaggery popular in Kolkata. You will find it mostly during winter months. There are two different versions on the jaggery. The liquid form of the jaggery is called Nolen Gur and the solidified form that is sold in block is called Patali Gur.

The jaggery has a string flavor of date and tastes wonderful when we add in desserts.

We sometime also refer to it as Khejurer gur, khejur is called dates in Bengali. Khejur Gur Payesh is a very common Bengali dessert

Rosogolla is a classic Bengali dessert that we prepare with regular sugar syrup. When you make the syrup with date palm jaggery it is called nolen gur rosogolla.

Ingredients you need to make Nolen Gur Rososgolla

Whole Milk - The key to soft rosogolla is to have the perfect soft texture of freshly prepared chena. You will need whole full fat milk to prepare super soft chena.

Lemon Juice or Vinegar - To curdle milk, we use lemon juice or vinegar. If you are using vinegar, mix it with an equal portion of water.

Ice Cubes - Before you add vinegar, it is important to bring down the temperature of the boiled milk. So add some ice cubes before you pour the vinegar.

Date Palm Jaggery - Date Palm jaggery is the specialty of this rosogolla. If you live outside India, look for a close by Bangladeshi store or Indian store, and they might sell these in their frozen aisle.

Steps to prepare

1 - You start by making the fresh chenna. You want the chenna to be soft and smooth. Watch this video where I shared the steps to make soft smooth chenna. Once you make the chenna, press it gently to smoothen the granules. This step takes roughly 7 to 10 minutes.

2 - After 10 minutes, it will turn into a soft dough and as you try to make tiny balls, it will not crack. It will hold shape.

3 - Make small balls of the dough.

4 - Slice or grate the Patali Gur (date palm jaggery)

5- Add the jaggery to the water and bring it to boil. Let it boil in medium heat for 10 minutes.

6- Add the shaped rosogolla carefully, cover the pan and let it cook for 5 minutes.

7- After 5 minutes, toss around the rosogolla, cover and cook for another 5 minutes.

8- Then switch off the heat and keep it uncovered. Let it cool down in the syrup. Don't move around the rasgulla or transfer it to another container until it cool down completely.

Rosogolla or rasgulla is not a very difficult dessert to make once you get the technique right.

The steps as you can see is also very simple, but it took me several failed attempts to finally get the hang of it, and now I can make it very quickly without much planning.

Storing Rosogolla

It is a milk based dessert, so you have to store in the refrigerator. Chenna when stored in refrigerator, often turns little hard. So warm it a little or leave it in room temperature for a long time before you serve.

Other Bengali Sweets to try

Chanar sondesh/ Chenar sondesh

Chanar Payesh

Mishti Doi

Komola Payesh

Nolen Gur Rasgulla

Kankana Saxena

Soaked in date palm jaggery syrup, Nolen Gur Rosogolla is such a delightful dessert that you must try this festive season. It's soft melting in the mouth, prepared with fresh chenna.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Draning out water from Chenna 30 minutes mins

Total Time 1 hour hr

Course Bengali Cuisine

Cuisine Bengali

Servings 28 small rosogollas

Calories 0.2 kcal

Ingredients

 

1x2x3x

• 2 lt Full fat whole milk
• 2 tablespoons White vinegar
• few ice cubes
• 4 cups water
• 3 cups Grated date palm jaggery

Instructions

 

• Layer muslin/cheesecloth in a colander and keep it aside to be used later.
• In a deep saucepan, pour the milk and bring it to a boil. Stir occasionally in between. Once done, switch off the heat and add the ice cubes immediately followed by vinegar. Stir the milk as it turns to curdle and you should see soft granules or chenna.
• Strain the chenna in the cheese cloth and wash it with cold water. Then squeeze gently the excess water and leave it aide for exactly 30 minutes.
• After that, take the cheese out of the cloth in a clean plate and start kneading. It would take about 10 minutes of kneading to turn it into soft cheese dough. You will realize that your hand also feels oily, and the chenna will come into a smooth dough.
• Once the dough is ready, make tiny dumplings from the dough. As you roll the dumplings to a perfect circular shape, with no cracks. Keep in mind that these balls do grow in size as they cook in the syrup.
• Next, make the jaggery syrup by mixing water with jaggery and bring it to a boil. The syrup should be runny. Boil at medium heat for 10 minutes.
• Once the syrup is ready, drop the cheese balls into it and do not overcrowd as the cheese balls needs space to grow in size.

  Cover the pan with a tight lid and let it cook for 5 minutes at medium heat.

  Then remove the lid, toss the rosogolla around, cover and cook for 5 minutes.
• The rosogolla will double in size after cooking for 10 minutes. Switch off the heat, remove the lid and the rosogolla cool down completely in the hot syrup.

Video

https://youtube.com/shorts/_7a2l5HdhlA?si=jL4KuEd2CpVtqRwa

Notes

Key points to remember

You have to use full fat whole milk to make chenna for the perfect soft texture. If the chenna turn out hard, the rosogolla will not turn out smooth.

When you shape the rosogolla, if it shows crack or feels dry, knead the chenna again, add little water if needed to get the smooth feel.

Make sure to cook the cheese balls in a big vessel so as it cooks and doubles in size, it has enough area to move around. If you cook in a small vessel, these will break apart as it cooks.

After cooking the rosogolla, don't rush to take it out immediately. You have to let it rest and cool down in the hot syrup for it to soak completely.

Nutrition

Serving: 1makes about 15 to 20 rasgullasCalories: 0.2kcalCarbohydrates: 0.003gSodium: 2mgPotassium: 0.4mgVitamin C: 0.01mgCalcium: 1mgIron: 0.01mg

Keyword bengali sweets, Festival sweets, indian sweets, milk based dessert, rosogolla