Nolen Gur Rasgulla
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.
Ingredients
- 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
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