Nolen Gur r Rasgolla (Gur Rasgulla).
You can cook Nolen Gur r Rasgolla (Gur Rasgulla) using 5 ingredients and 20 steps. Here is how you cook it.
Ingredients of Nolen Gur r Rasgolla (Gur Rasgulla)
- You need 1 litre of milk.
- You need 3 tbsps of Lemon juice vinegar or (can add more if required ).
- Prepare 1 cup of date palm jeggery.
- Prepare 6 cups of Water.
- You need 2 cups of Date Plam Jeggery.
Nolen Gur r Rasgolla (Gur Rasgulla) step by step
- Take a heavy bottomed vessel, add milk and date palm jeggery,mix it well,make sure there is no lumps..
- Bring it to boil and keep stirring to avoid burning of milk...
- 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..
- 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..
- Now hang the cloth covered chena or paneer with kitchen sink tap for 30 minutes..
- After 30 minutes, remove the cheesecloth from the chenna or paneer..
- The chenna should not have too much moisture nor be too dry..
- With the heels of your palms mash the chenna or paneer and knead..
- Keep on collecting the chenna or paneer from the sides and continue to mash and knead..
- This kneading process is very important and it decides the texture of rasgullas..
- Now take small portions from the chenna or paneer and roll them between your palms to a smooth round ball..
- Prepare all small balls this way..
- Cover all the chenna or paneer balls with a moist muslin or kitchen towel and keep aside..
- In a large pan, add 2 cups jeggery and 6 cups water,mix and bring it to boil..
- You have to use a large pot or pan so that there is enough space for the rasgullas to cook and increase in size..
- Mix and continue stir the sugar syrup until jeggery will be dissolved,do this process on medium flame..
- Final preparation of making rasgullas or rasogolla.
- 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..
- 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..
- Turn off the gas,transfer the rasgullas into a serving bowl.You can enjoy this hot rasgullas or refrigerate them and serve..
