Rososgolla or Roshogolla or rasgulla, call it whatever way you like, is a melting in mouth Indian dessert. Nolen Gur is a special jaggery popular in Kolkata. You will find it mostly during winter months. There are two different versions on the jaggery. The liquid form of the jaggery is called Nolen Gur and the solidified form that is sold in block is called Patali Gur. The jaggery has a string flavor of date and tastes wonderful when we add in desserts. We sometime also refer to it as Khejurer gur, khejur is called dates in Bengali. Khejur Gur Payesh is a very common Bengali dessert Rosogolla is a classic Bengali dessert that we prepare with regular sugar syrup. When you make the syrup with date palm jaggery it is called nolen gur rosogolla.
Ingredients you need to make Nolen Gur Rososgolla
Whole Milk - The key to soft rosogolla is to have the perfect soft texture of freshly prepared chena. You will need whole full fat milk to prepare super soft chena. Lemon Juice or Vinegar - To curdle milk, we use lemon juice or vinegar. If you are using vinegar, mix it with an equal portion of water. Ice Cubes - Before you add vinegar, it is important to bring down the temperature of the boiled milk. So add some ice cubes before you pour the vinegar. Date Palm Jaggery - Date Palm jaggery is the specialty of this rosogolla. If you live outside India, look for a close by Bangladeshi store or Indian store, and they might sell these in their frozen aisle.
Steps to prepare
1 - You start by making the fresh chenna. You want the chenna to be soft and smooth. Watch this video where I shared the steps to make soft smooth chenna. Once you make the chenna, press it gently to smoothen the granules. This step takes roughly 7 to 10 minutes. 2 - After 10 minutes, it will turn into a soft dough and as you try to make tiny balls, it will not crack. It will hold shape. 3 - Make small balls of the dough. 4 - Slice or grate the Patali Gur (date palm jaggery) 5- Add the jaggery to the water and bring it to boil. Let it boil in medium heat for 10 minutes. 6- Add the shaped rosogolla carefully, cover the pan and let it cook for 5 minutes. 7- After 5 minutes, toss around the rosogolla, cover and cook for another 5 minutes. 8- Then switch off the heat and keep it uncovered. Let it cool down in the syrup. Don’t move around the rasgulla or transfer it to another container until it cool down completely. Rosogolla or rasgulla is not a very difficult dessert to make once you get the technique right. The steps as you can see is also very simple, but it took me several failed attempts to finally get the hang of it, and now I can make it very quickly without much planning.
Storing Rosogolla
It is a milk based dessert, so you have to store in the refrigerator. Chenna when stored in refrigerator, often turns little hard. So warm it a little or leave it in room temperature for a long time before you serve.
Other Bengali Sweets to try
Chanar sondesh/ Chenar sondesh Chanar Payesh Mishti Doi Komola Payesh
