Nolen Gurer Rosogolla (Date Palm Jaggery Rasgulla)

Cook along · 11 steps

Method

1. 1

   Pour the milk into a large pan and bring it to a boil. Reduce the heat and gradually add the diluted lemon juice, spreading it across the pan.

2. 2

   Once the milk begins to curdle, turn off the heat and add the remaining lemon juice if needed. Cover the pan and let it rest for 5 minutes.

3. 3

   Line a large strainer with cheesecloth and strain the chhana. Rinse it briefly under running water to remove the lemony smell and tangy taste.

   

4. 4

   Gather the corners of the cloth, tie them into a knot, and hang it for 1 hour to drain the excess water. The chhana should be neither too dry nor too moist.

5. 5

   Meanwhile, combine the date palm jaggery, sugar, and 4 cups of water in a wide, deep-bottomed pan. Bring the mixture to a boil, then turn off the heat.

6. 6

   Transfer the drained chhana to a large plate. Knead it with your palm for at least 10 minutes, until smooth and free of lumps.

   

7. 7

   Divide the kneaded chhana into 12 equal portions and roll them into smooth, crack-free balls. For larger rosogollas, divide the mixture into 8 portions instead.

8. 8

   Bring the jaggery syrup back to a boil. Gently add the chhana balls one at a time.

9. 9

   Cover the pan and cook over medium heat for 30–35 minutes without disturbing the rosogollas or lifting the lid.

   

10. 10

    Turn off the heat and leave the rosogollas in the syrup for 1 hour to absorb the flavour.

11. 11

    Serve the Nolen Gurer Rosogollas warm or refrigerate them and serve chilled.