Nolen Gurer Rosogolla | Jaggery Rasgulla Recipe with Easy Tips | गुड़ का रसगुल्ला | Chef Sanjyot Keer

By Your Food Lab · 75 min

Ingredients

Instructions

1. Add the nolen gur and 2 cups water to a saucepan. Heat gently on low, stirring now and then, until the gur fully melts without boiling. Set the syrup aside for soaking.
2. Heat the milk in a heavy-bottomed pan over medium-high heat, stirring constantly, until it reaches a gentle simmer.
3. Mix the vinegar with 3 tablespoons water. Line a strainer with a double layer of muslin over a bowl, and have ice-cold water ready.
4. Once the milk simmers, turn off the heat and stir for 2–3 minutes to cool slightly. Add the vinegar mixture little by little while stirring gently, until the milk curdles completely and the whey separates.
5. Strain the chenna at once and rinse well with ice-cold water to remove the vinegar taste.
6. Squeeze the muslin to remove as much moisture as possible. The chenna should be moist but not wet. Transfer to a clean plate over a damp cloth.
7. Rub the chenna against the plate with the heel of your palm, gathering and repeating until smooth and creamy and it no longer sticks to the plate or hand. Test by rolling a small piece into a smooth, crack-free ball, then gather into a dough-like ball and cover with a damp cloth.
8. Divide the chenna into 20 g portions and roll each gently between your palms into smooth, crack-free balls. Cover with a damp muslin cloth.
9. In a wide kadhai, dissolve 1.5 cups sugar in 7 cups water over high heat, cover and bring to a rolling boil.
10. Add the balls one by one to the vigorously boiling syrup. Boil uncovered for 2–3 minutes until they puff slightly, then cover and cook on high for 12–15 minutes, keeping a rolling boil.
11. After 12 minutes, uncover and check that the rosogollas are well puffed and spongy.
12. Remove them with a ladle and move at once to cold water. They are fully cooked once they sink.
13. Once cool, gently squeeze each one to remove excess water without crushing it. Soak in the nolen gur syrup for at least 5–6 hours or overnight in the fridge.

Summarized from Your Food Lab's video. Watch it for the details.

More recipes with

Milk