Nolen Gurer Rosogolla / Patali Gurer Rosogolla (Date Palm Jaggery Rosogolla)
Rosogolla (and strictly NOT to be called as Rasgulla) can be considered as the Queen of all Bengali sweets. And, if it is Nolen Gurer Rosogolla, then it is Queen with her golden crown. Nolen Gur aka Patali Gur aka Khejurer Gur (date palm jaggery) is typically found in winter season and has a vast use in Bengali sweets. This jaggery, apart from being utterly delicious and aromatic, has a number of health benefits. It helps digestion and is a rich source of antioxidants. Patali Gur is also loaded with minerals like iron, potassium and magnesium. In an article published in Indian Express, daily consumption of Patali Gur can also aid in weight loss.
I am actually not much into diet and health benefits, but, can go anywhere to have a bite of Nolen Gurer Rosogolla – O Yes!, I am crazy about this sweet. Back home, when we were young, we usually used to eat store bought Rosogolla as Maa hardly made it. Baba used to bring Nolen Gurer Rosogolla almost everyday from the very famous Gopal Dairy (people from Silchar, Assam would be able to relate easily). Pishimoni used to make it so well and whenever she used to visit during winters, homemade Nolen Gurer Rosogolla was must.
Being far away from home where Bengali sweets are not easily available, I took the charge in my hand and decided not to keep myself deprived and rather, make them at home. From past 3 years, I have been making Nolen Gurer Rosogolla every year during the winter season. Initially, I have 2 disastrous attempts, but after that it is perfect every time I made it. Apparently, the recipe may sound easy, nothing but boiling Chhana (cottage cheese) balls in date palm jaggery syrup, but believe me, it is much more than that.
This year, as the end of winter has already arrived, I decided to make Nolen Gurer Rosogolla. On a mundane Sunday afternoon, when the world was rather busy with their afternoon nap, this crazy Bengali soul (me) has prepared a bowl full of Nolen Gurer Rosogolla – the mundane afternoon instantly turned into a delightful one 🙂 There is nothing in this world that can make me more happy than ‘good food’ and when it comes to my favourite sweets, I am literally on the seventh heaven. All I can say is, Rosogolla is love, but Nolen Gurer Rosogolla is Divine. Here’s the recipe for you all.
- 1 litre full fat milk
- 3-4 tea-spoon lime juice
- 200 gms grated nolen gur (date palm jaggery)
- 3.5 cup water
Making Chhana (cottage cheese)
- In a pan, heat the milk and bring it to boil. Turn off the flame.
- Immediately, add lime juice and mix. You will observe that water starts separating from the fat. Your Chhana (cottage cheese) is done. Let it cool down.
- Drain the water to get the chhana. Pour the chhana on a cotton cloth and squeeze to drain the excess water.
- Take the chhana in a mixing bowl and knead to a soft and smooth dough.
- Remember, the kneading is the key here. The more you knead the more smooth the dough will become resulting to perfect Rosogolla.
- Knead the dough for 15-20 minutes and once it does not stick to your hand, the dough is ready.
- Cut balls from the dough and with the help of your palm, give them round shape. Keep aside.
- In a heavy bottom large vessel, mix water and jaggery and bring to boil by stirring and making sure the jaggery gets dissolved properly.
- Once the jaggery is properly dissolved and the syrup is ready, pour the chhana balls one by one into the syrup.
- Cover the lid and cook for around 40 minutes on high flame.
- Do check in every 10 minutes to make sure the syrup is not getting thick or reduced. Add 1/2 cup water to the syrup in every 10 minute.
- You can gradually see that the chhana balls are changing colour and becoming fluffy.
- After 40 minutes, the chhana balls should become completely fluffy and turn soft.
- Turn off the flame and let it come down to the room temperature.
- Your Nolen Gurer Rosogolla is ready to be served now.
Have them immediately or store than with the syrup. It will easily last for 2 days. You can also refrigerate. Personally, I don’t like Rosogolla to be refrigerated, it becomes hard that way. But, if you want you can always do.
Enjoy this authentic Bengali delicacy and do drop me a comment giving your feedback about this recipe. You can also tag me on Instagram using the handle @when_a_bong_cooks. Happy eating!