Nolen Gurer Rosogolla

Ingredients

• 1 cup Nolen Gur (soft, fuzzy form; melt gently)
• 2 cups Water (filtered water for melting jaggery)
• 1 liter Full‑Fat Buffalo Milk (fresh, unpasteurized if possible for richer chhena)
• 3 tablespoons White Vinegar (distilled; diluted with water)
• 3 tablespoons Water (for diluting vinegar)
• 2 liters Ice Cold Water (for washing chhena; keep ice cubes handy)
• 1 piece Muslin Cloth (thin cotton, double‑layered for straining and squeezing)
• 1.5 cups Granulated Sugar (for syrup)
• 1.5 cups Water (for syrup)

Instructions

1. Melt Nolen Gur

   Add 1 cup Nolen Gur and 2 cups water to a large pot and heat over medium flame, stirring gently until the jaggery fully melts. Do not let it boil vigorously.

   Time: PT5M

   Temperature: Medium heat

2. Set Aside Jaggery Liquid

   Turn off the heat and transfer the melted Nolen Gur liquid to a heat‑proof bowl. Let it cool slightly.

   Time: PT1M

3. Bring Milk to Light Simmer

   Pour 1 liter full‑fat buffalo milk into a second large pot. Heat over medium‑low flame, stirring occasionally, until tiny bubbles appear around the edges (light simmer).

   Time: PT10M

   Temperature: Medium‑low heat

4. Stabilize Milk Temperature

   Turn off the flame and let the milk sit for 2 minutes to stabilize the temperature.

   Time: PT2M

5. Prepare Vinegar Mixture

   In a small bowl, mix 3 tablespoons white vinegar with 3 tablespoons water.

   Time: PT1M

6. Curdle Milk Gently

   Gradually pour the vinegar‑water mixture into the warm milk while stirring very gently. Stop adding once the milk separates into curds and whey.

   Time: PT5M

7. Strain Curds

   Place a double‑layered muslin cloth over a strainer and pour the curdled milk through it into a bowl. Gather the cloth edges to form a pouch.

   Time: PT5M

8. Wash Chhena

   Rinse the curdled chhena inside the muslin cloth with ice‑cold water 2‑3 times, gently squeezing each time to remove residual whey.

   Time: PT5M

9. Remove Excess Moisture

   Lay the muslin‑wrapped chhena on a clean surface and gently press with your hands to expel remaining water. Aim for a slightly damp but not wet texture.

   Time: PT3M

10. Knead Chhena

    Transfer the chhena to a clean surface and knead for about 5 minutes until it becomes smooth and pliable.

    Time: PT5M

11. Shape Rasgulla Balls

    Weigh out 20 g portions (about 2020 g total) and roll each portion between your palms into smooth, glossy balls.

    Time: PT10M

12. Prepare Sugar Syrup

    In a wide pan, combine 1.5 cups granulated sugar and 1.5 cups water. Heat over medium flame, stirring until sugar dissolves, then bring to a rolling boil.

    Time: PT5M

    Temperature: Medium heat

13. Add Rasgullas to Syrup

    Gently drop the shaped rasgulla balls into the boiling syrup. Cook on open flame for 2 minutes without covering.

    Time: PT2M

    Temperature: High flame

14. Simmer Covered

    Cover the pan and let the rasgullas simmer for 12 minutes. They will swell and become spongy.

    Time: PT12M

    Temperature: Medium heat

15. Shock in Cold Water

    Using a slotted spoon, transfer the cooked rasgullas into a bowl of ice‑cold water. Let them sit for 2‑3 minutes.

    Time: PT3M

16. Drain and Squeeze

    Remove rasgullas from the water, gently squeeze each ball to discard excess syrup.

    Time: PT2M

17. Soak in Nolen Gur Liquid

    Place the rasgullas back into the bowl containing the melted Nolen Gur liquid. Let them soak for 5‑7 minutes so they absorb the jaggery flavor.

    Time: PT5M

18. Chill Before Serving

    Transfer the soaked rasgullas to an airtight container, cover, and refrigerate for at least 2 hours before serving.

    Time: PT0M

Nutrition Facts

Calories

110

Protein

2 g

Carbohydrates

24 g

Fat

2 g

Fiber

0 g