Nolen Gur-er Rosogolla..!!

Hello Friends…it’s been a long time since I shared my last recipe with you. Something or the other kept me busy from blogging for the past few days. But with the constant support & inspiration from my friends & family, I started writing for my blog all over again. This time I have got something very exciting for you all , which can  bring smiles to your faces instantly. Hereby I am sharing a very popular dessert from Kolkata widely known as ‘Rosogolla’ or ‘Rasgulla’. Apart from the regular white Rasgullas available all over India..this one is much more special and is made from chhena and date palm jaggery ( khejur gur or nolen gur) and popularly known as ‘Nolen Gur-er Rosogolla’ and is very famous in and around Kolkata during the winter.

It’s time to share the recipe of  ‘Nolen Gur-er Rosogolla’ with you all. I kept the recipe very easy and used pressure cooker for this, which consumes very little time. You can make them anytime at your kitchen to satisfy your sweet tooth..:)

Ingredients:

Whole milk- 2 litres ; Lemon juice - 5 tbsp ; Sugar - 1 cup , Date palm jaggery(Nolen gur /khejur gur) -1 cup , Water - 5 cups

Procedure:

·         Bring milk to boil in a heavy bottomed pan . As the milk starts to boil , add the lime juice and mix. Stir the milk until clear whey separates from the milk & cheese or chhena  formed.

·         Pour this in a clean cheese cloth or muslin cloth and wash it under running water so that the smell of the lime goes away.

·         Tightly tie both the ends of the cheese cloth & allow all the remaining water to drain (by just hanging it from your kitchen tap). Leave it like this for about 40 mins.

·         Now take the chhena (packed inside the cheese cloth)  on an inverted plate and press it down heavily with a weight (I used the mortar & pestle from my kitchen) and  leave it, for say 30 mins.

·         Now take all the chhena (cottage cheese)into a flat palte and knead it smooth with the heel of your palms for about  15 mins. Knead this very smoothly..till  a smooth dough is formed.

·         When the chhena  is  kneaded nicely  & forms a smooth dough..we have to cut out small chhena balls from it. To make the balls, first cut a small portion from the dough..& then put  a little pressure between your palm and then continue rolling the ball very lightly with circular motion of your palms. Approximately 16  balls will be formed like this.

·         Now take a deep bottomed pressure cooker and add 5 cups of water + 1 cup khejur gur + 1 cup sugar to it and bring to boil.

·         As the syrup starts to boil , put these raw chhena balls into it one by one. Then close the cooker lid along with the weight. Wait till you hear one whistle blow ,now reduce the heat to medium & allow steaming for 6 more minutes. Then switch off the heat and leave it as it is for 2  more minutes.

·         Now take the cooker and release the steam by keeping the pressure cooker(closed)under running tap water. Now open the lid and  allow the Rosogullas to cool completely. They will get expanded to almost double their original size.

·         Give few hours to the Rosogollas /rasgullas to absorb the sweetness (you can refrigerate it for 2 hrs) and then they are ready to be served..:)