Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, nolen gur r rasgolla (gur rasgulla). One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Nolen Gur r Rasgolla (Gur Rasgulla) is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Nolen Gur r Rasgolla (Gur Rasgulla) is something which I’ve loved my whole life. They are fine and they look wonderful.

Nolen gur is a jaggery made of date palm. This is available in kolkata only during winter. Follow this recipe to make nolen gur rasgullas at home.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook nolen gur r rasgolla (gur rasgulla) using 5 ingredients and 20 steps. Here is how you can achieve it.

The ingredients needed to make Nolen Gur r Rasgolla (Gur Rasgulla):

1. Take 1 litre milk
2. Take 3 tbsps Lemon juice vinegar or  (can add more if required )
3. Get 1 cup date palm jeggery
4. Prepare 6 cups Water
5. Prepare 2 cups Date Plam Jeggery

Gur rasgulla (nolen gur). smarika sinha. Загрузка. Gur Rasgulla,Very tasty and yummy Rosogulla ,melts in mouth So soft and tasty. Enjoy and learn the recipe and do try out at home. Rasgullas are fresh soft cheese balls that are cooked in sugar syrup to a spongy syrupy cheese balls.

Steps to make Nolen Gur r Rasgolla (Gur Rasgulla):

1. Take a heavy bottomed vessel, add milk and date palm jeggery,mix it well,make sure there is no lumps.
2. Bring it to  boil and keep stirring to avoid burning of milk..
3. Once the milk comes to boil, simmer the gas, start adding the lemon juice or vinegar and keep stirring(if required,add more vinegar or  lemon juice) cook for few seconds until the milk solids gets separates from the whey. Switch off the heat.
4. Pour this curdled milk to the already lined muslin cloth over a strainer,squeeze out all the whey water (here do not rinse the milk solids/paneer under water, because we will keep the aroma of date palm jeggery) as much as possible.
5. Now hang the cloth covered  chena or paneer with  kitchen sink  tap for 30 minutes.
6. After 30 minutes, remove the cheesecloth from the chenna or paneer.
7. The chenna should not have too much moisture nor be too dry.
8. With the heels of your palms mash the chenna or paneer  and knead.
9. Keep on collecting the chenna or paneer  from the sides and continue to mash and knead.
10. This kneading process is very important and it decides the texture of rasgullas.
11. Now take small portions from the chenna or paneer and roll them between your palms to a smooth round ball.
12. Prepare all small balls this way.
13. Cover all the chenna or paneer balls with a moist muslin or kitchen towel and keep aside.
14. In a large pan, add 2  cups jeggery  and 6 cups water,mix and bring it to boil.
15. You have to use a large pot or pan so that there is enough space for the rasgullas to cook and increase in size.
16. Mix and continue  stir the sugar syrup  until jeggery will be dissolved,do this process on medium  flame.
17. Final preparation of making rasgullas or rasogolla
18. When  the  sweet  syrup will start to boiling,drop chena or paneer  ball gently to the sweet syrup,drop balls according  to the size of your pan,rasgullas need more space to be cooked.The size of the rasgullas  will be doubled  on cooking on sweet syrup.
19. Cover the vessel with lid,put some heavy weight on lid and cook 30-35 minutes on medium flame.Open the lid and gently stir every 5 minutes to ensure even cooking and  puffing.
20. Turn off the gas,transfer  the  rasgullas  into a serving bowl.You can enjoy this hot rasgullas  or refrigerate them and serve.

These rasgullas are elevated with the rich aroma of jaggery. Date palm jaggery is a specialty in Bengali desserts and my absolute favorite kind of jaggery too. The sugar syrup is the key here. Bengali nolen gurer payesh or rice pudding with date jaggery / molasses is the most favoured desserts in Bengali homes for any occasions. But the most celebratory of this, specially in Bengal is perhaps the nolen gur er payesh or the khejur gur er payesh.

So that is going to wrap it up for this exceptional food nolen gur r rasgolla (gur rasgulla) recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!