Nolen gurer rosogolla
Rosogolla again!!!!! This is what I thought when I decided to prepare nolen gurer rosogolla for the blog. As a blogger, I began my journey with rosogolla and then, I have also prepared baked rosogolla. Ok I know, that there is not much difference in preparation of rosogolla and nolen gurer rosogolla, but not including this on my blog would have left this blog incomplete.
Nolen gur and Bengali winters are synonymous. But, these days the nolen gur available in the market consists of lot of adulteration. So, whenever you plan to buy nolen gur, buy it from a familiar shop. I have often heard my mother complaining that the nolen gur she bought is not of good quality. Sometimes adulterated nolen gur also leads to curdling of milk, specially if you are preparing nolen gurer payes. When making desserts with nolen gur, you need not add any aromatic spice like cardamom, saffron or cinnamon. Authentic nolen gur has a wonderful natural essence which gives the real feel of having a nolen gur delicacy.
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Ingredients
- 300g of Chenna (from 1 litre milk)
- 1/2 tablespoon of all-purpose flour
- 1/2 cup of sugar
- 1/2 cup of nolen gur
Directions
- Take the chenna on a plate. The texture of the chenna should be crumbly. To it add the flour.
- Knead it well with your palms till you find oil in your palms (10-15 mins) and the chenna becomes smooth. (See note)
- Now make lemon sized balls and see to it that there are minimum or no cracks in the balls.
Making the syrup
- Take a wide pot. This pot is to make the syrup. As the rasgullas almost double in size after cooking so the pot should be wide enough to accommodate their increased size. Make syrup by dissolving sugar and nolen gur in water (Sugar: water 1:3.5 – 4) depending on the sweetness you prefer. (Note 3)
- Bring this syrup to boil.
Cooking the rasgullas
- As soon as the syrup starts boiling, lower the flame and drop the rasgullas/ cheese balls in the syrup. Cook them in sugar syrup for 10 mins on mid-high flame in a covered thick bottomed pan.
- After 10 mins lower the flame and cook for 15 more mins.
- To check if the rasgullas are cooked, drop one in a cup of water. If it sinks, it is done. If it floats, cook for a couple of minutes and check again (Note 4)
- After done add one cup of cold water to stop the cooking otherwise the rasgullas become chewy and hard.
Notes
- If whey remains while preparing the chenna the rasgullas formed are flat.
- Kneading of the chenna properly is very important. If not done properly results in harder rasgullas. You can also use a hand blender for mixing but over kneading of the chenna spoils the texture of the chenna.
- The sugar syrup must not be thick. If it becomes thick on boiling, add water. If the syrup is thick, the rasgullas will become hard.
- Overcooking of the rasgullas also results in hard rasgullas.
Step by step instructions to prepare nolen gurer rosogolla
Take the chenna in a plate. To it add about half teaspoonful of flour.
Knead it well with your palms till you find oil in your palms (10-15mins) and the chenna becomes smooth.
Now make lemon sized balls and see to it that there are minimum or no cracks.
Take a wide pot. This is to make the syrup.Make sugar syrup by dissolving sugar in water.
As soon as the syrup starts boiling, lower the flame and drop the rasgullas/ cheese balls in the syrup.
Cook them in syrup for 10 mins on mid high flame in a covered thick bottomed pan and then on a low flame for another 10 minutes. After 10 mins lower the flame and boil it for 15 more mins.
To check if the rasgullas are cooked, drop one in a cup of water. If it sinks, it is done. If it floats, cook for a couple of minutes and check again.
After done add one cup of cold water to stop the cooking otherwise the rasgullas become chewy and hard.
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