Nolen Gur Rosogolla

Nolen Gur Rosogolla

Author: Rumki Paul
Course: Dessert
Cuisine: Bengali
Preparation Time: 30 minutes
Cooking time: 20 minutes
Total time: 50 minutes
Servings: 6 Persons (10-12 Rasgullas)

Nolen Gur Rosogolla is one of the most anticipated winter dessert Recipe which spreads happiness and makes any ordinary day special with its comfort, tempting look, unbeatable flavour and irresistible taste. It is an authentic Bengali dessert where Indian Cottage Cheese Balls are cooked in Date Palm Jaggery (Nolen Gur) Syrup.

Nolen Gur Rosogolla is an iconic dessert and pride of Bengal. People urge for it throughout the year and wait for the availability of date palm jaggery (Nolen Gur) in market. Nolen Gurer Rosogolla is a delectable soft, spongy and juicy dessert which drives the person to the taste of divine. Surprisingly, this interesting recipe gets prepared with only three simple ingredients.

I have a sweet tooth and as a Bong its quite common. I have spent my childhood eating lots of delicious sweets and specially Rasgullas. They are my all-time favourite dessert. When I have come to the UK, I started missing them badly. I am not a big fan of canned Rasgullas and then I decided to prepare Rasgullas at home. I have tried so many times to make perfect Rasgullas and now it has become one of my forte.

First, I have prepared Plain Rasgullas and then started to come up with other variations. Nolen Gur Rosogolla is another success story of my kitchen.

What is Nolen Gur?

Nolen Gur is known by many different names. It is also known as “Khejurer Gur” in few other parts of Bengal. It is also called Date Palm Jaggery which has a sweet and soothing aroma and can make any jaggery-sweet taste extraordinary.

In our childhood days, Date Palm jaggery was available only during winters but now it is available throughout the year in many cities. While still in many small towns, they have to wait for the winter to get the Date Palm Jaggery.

Sweets with jaggery

People from Bengal are completely crazy about Sweets with jaggery and Nolen Gurer Sandesh, Nolen Gurer Rosogolla are the most popular varieties. Every Bong has a soft corner for the flavour and taste of Sweets with jaggery and Nolen Gurer Payesh is the biggest example to prove it. In winter season, every house is flavoured up with Nolen Gurer Payesh in any special occasion.

Nolen Gurer Rosogolla with step by step photos and instructions have been provided in the ‘Instructions’ section of the recipe. But before directly jumping into the recipe, let me share few interesting facts about Rasgullas.

The origin of Rosogolla/Rasgulla

Rosogolla/Rasgulla is one of the most popular dessert in India. It originated in East India but there is a big controversy for the birth place of Rosogolla. Few people claim that it is originated in West Bengal whereas few others claim that the birthplace of Rosogolla/Rasgulla is Odisha. But later, they clarified that the tastes of Banglar Rosogolla and the one from Odisha are different from each other.

Types of Rasgulla Sweet

Though the Plain Rasgulla itself tastes extremely delicious but still it has hundreds of mouth-watering varieties and Nolen Gurer Rosogolla is one of them. Mango Rasgulla, Kesar Rasgulla, Elaichi Rasgulla, Strawberry Rasgulla, Paan Rasgulla etc. are very popular in the country.

Surprising facts about Rosogolla/Rasgulla

For Bengalis, any occasion starting from Pujas to marriage, birthdays to Griha-Prabesh is incomplete without Rasgulla. We always celebrate our happiness with sweets and of course, Rasgullas are the first choice and preference of every Bong. Especially during any ceremonies in winter, Bengalis undoubtedly prefer for Nolen Gurer Rosogolla.

Surprisingly, most of the people in Bengal buy this dessert from sweet shops and would not know how to prepare it. Even when they appoint any cook for any ceremony, they would still buy Rasgullas from shops. I know it sounds weird but it’s true. Even no one in my family or among my friends know how to prepare Rasgullas. They always buy this dessert from outside.

How to make Nolen Gurer Rosogolla?

To make a perfect Rasgulla it is very important to use fresh and correctly moistened chenna. To check all the tips and tricks to prepare Rasgulla dough, please visit the link given below.

For this Date Palm Jaggery recipe it is very important to make the syrup properly. I have used equal quantity of sugar and jaggery for the syrup. It gives a perfectly balanced flavour and sweetness to the syrup. I have used double quantity of water for these sweeteners.

Don’t use more sugar or date palm jaggery for the syrup because the syrup will become thick. Don’t over boil the syrup too as that can also result in thick syrup. Chenna balls never get cooked perfectly in thick syrup.

After adding Sugar and date palm jaggery into Water, once the syrup gets boiled and properly dissolved, immediately dunk the Chenna balls into the syrup.

What kind of utensils to be used for Rosogolla/Rasgulla?

For preparing the Rasgullas, always use wide neck and large utensils where all the Chenna balls can get enough space to get cooked. In the syrup, the Chenna balls pop up to be double in size. The utensils must have enough space where the balls can increase in size and can rotate in boiling syrup.

Hot Rasgullas are very delicate and soft in texture. If they don’t get enough space and get touched with each other, then the Rasgullas may break.

How to remove the dirt of Date Palm Jaggery syrup?

If you observe some dirt in the sugar syrup, then add 1-2 tablespoon milk in it and boil. The dirt will float with the froth. Discard the dirty froth with the help of a spoon or spatula.

This is the easiest and reliable home remedy to remove the dirt off the syrup.

Ingredients:

• 1 litre full fat Milk
• 1 Lemon
• 1 teaspoon fine Rawa (Semolina)
• 1 cup Date Palm Jaggery
• 1 cup Sugar
• 4 cups of Water

1. Take the milk in a heavy bottom pan.
   

2. Put the flame in medium high and let the milk boil. Tip: While boiling the milk, put the flame in medium and stir occasionally. Otherwise the milk will stick to the bottom of the pan and a burning smell will get into the milk.
   
3. Put the flame in lowest.
4. On the other side, cut the Lemon into two pieces.
5. Squeeze out the Lemon juice in a bowl.
6. Make sure no pulps and seeds are there in the juice.
7. Add the Lemon juice slowly into the milk (Step 3).
8. Stir it slowly and let the milk curdle.
9. Stir for 1-2 minutes in lowest flame.
10. On the other hand, place a colander in the sink of kitchen and put a Muslin cloth on the colander.
    
    

11. While the water gets separated from the curdled milk, switch off the flame.
    

12. Pour the curdled milk immediately to the Muslin cloth. You need to be fast in this step otherwise Chenna will get overcooked.
    

13. With the help of a spatula, stir the Chenna gently for a minute to cool it off.
    

14. Gather the corners of the cloth.
15. Put the Chenna into the running water.
    

16. Rinse the Chenna carefully over the cloth, water should not go directly into the Chenna. This helps to remove the Lemon flavour off the Chenna and the Chenna would also become cool.
17. Squeeze the excess water very delicately 2-3 times. Don’t over squeeze the Chenna. If the Chenna becomes dry, then the Rasgullas will be hard.
18. Then tie a tight knot of the cloth.
19. Hang the Chenna for 30 minutes.
    

1. Add water and sugar into a large pan with wide neck and put the flame on high.
   
   

2. Add the Date Palm jaggery into the pan and stir it until the jaggery gets melt.
   

3. Once it starts boiling check whether it has any dirt inside the syrup.
4. If you observe any dirt, then add 1-2 tablespoons milk.
   

5. While the syrup starts boiling, the dirt will come on the top like froth.
   
   

6. Discard the dirt with the help of a spoon.
   

7. Don’t overboil the syrup, it may become thick.

1. After 30 minutes of hanging the Chenna, put it on a large plate.
   

2. Break the Chenna with the help of fingers.
   

3. Add 1 teaspoon fine Semolina.
   
   

4. Put the pressure of your palm to break the grains of Chenna. Gather them at a place and again knead in the same process for 4-5 minutes.
   

5. Knead the Chenna until the dough becomes soft and smooth.
6. Divide the dough into 11-12 equal portions.
   

7. Take one small portion at a time in your hand and fist your hand repetitively by rotating the Chenna portion.
8. This process helps the body of the Chenna portions to become smooth.
   

9. With the help of your two hands, roll the Chenna portion in between your palm and make a smooth round ball.
   

1. Dunk the Chenna balls into the boiling sugar syrup one by one immediately.
   

2. If the flame is too big then put the flame in medium and if the flame is normal, then put the flame on high.
3. Cover the pan and let them cook for 10 minutes.
   

4. Don’t stir the Rasgullas. They are very soft and may break. While they get boiled in the sugar syrup, they will rotate automatically.
5. After 10 minutes, the size of the balls will get doubled.
   

6. Put the flame in low and cover the pan.
   

7. Cook them for another 15-20 minutes.
   

8. Switch off the flame and allow the Rasgullas to cool down for an hour.