Nolen Gur r Rasgolla (Gur Rasgulla)

Rasgulla is one of the most popular sweet  in West Bengal as well as India.It is relished almost everywhere in India.Making rasgullas  is an art and needs practice.
Nolen Gur' or Khejurer  gur or Date Palm Jeggery is a Bengal delicacy  which is mostly available  in winter season.
In Bengal,it is called 'Nolen Gur'means New Jeggery . In winter  season it is made from boiling the sap of date palm.  It is used to infuse flavour and taste to many  Bengali desserts like Rasgolla, Gur Sandesh ,payesh or kheer and many more.Today I am going  to share Gur Rasgolla  or rasgullas  made with date palm  jeggery.
I used 1 cup  date palm jeggery while preparing the chena or paneer or cottage  cheese for Gur Rasgolla  and 2 cups date palm jeggery  while preparing the sweet syrup. You will have the flavour of date  palm jeggery while  having  this  juicy and spongy rasgullas.

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Preparation Time - 15 Minutes
Cooking Time - 45 Minutes
Servings-12 Pieces

Ingredients of making chena or paneer

1 litre  milk
3 tbsp Lemon juice or vinegar  (can add more if required )
1 cup date palm jeggery

Method of making chena or paneer

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.

How to make sweet syrup

Ingredients of making sugar syrup

Water -6 cups
Date Plam Jeggery -2cups 


Method of making sweet syrup

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.

                              Pictorial  Recipe

Add milk and jeggery  in a big pan,bring it to boil

Once the milk comes to boil, simmer the gas, start adding the lemon juice or vinegar,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

Now hang the cloth covered  chena or paneer with  kitchen sink  tap for 30 minutes. 

With the heels of your palms mash the chenna or paneer  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.

in a large pan, add 2  cups jeggery  and 6 cups water ,mix and bring it to boil.

When  the  sugar syrup will start to boiling. ..drop chena or paneer  or cheese  ball gently to the sugar 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.

Your rasgulla is ready to serve