Nolen Gurer Roshogolla (Roshogolla Using Dates Jaggery)
Nolen Gurer Roshogolla (Roshogolla Using Dates Jaggery)
Cooking Instructions
- 1
Firstly boil the milk. Now take half cup of lukewarm water, to it add 3 tbsp of vinegar. Mix it. Now reduce the flame & little by little start adding vinegar mixture into the boiled. Mix it well. Keep adding & gently mixing the vinegar mixture until the milk curdles completely.
- 2
Now drain the curdled milk over a muslin cloth. Now wash the chena properly with fresh water so that the sourness of the vinegar from the chena gets removed. Now tie the chena and hang the cloth for about 15 mins.
- 3
After 15 mins. remove the chena on a big plate. Now crumble it and start kneeding, add 1 tsp of cornflour to it and start smashing it very gently with the end of your palms. Do not knead it hard. Knead it gently for about 7 to 10 minutes until the chena becomes soft and smooth as shown in the image below.
- 4
Now heat a large vessel or a kadai & add water in it. Then add nolen gurr (jaggery) in it. Kerp the flame little low or else the jaggery would burn. Now let the jaggery melt. Boil it till the nolen gurr gets melted completely & water starts boiling.
- 5
Now make crack-free balls out of it. With 1 litre of milk, 8 to 10 roshogollas would be made, depending upon the size of the balls. So you need to make 8 to 10 smooth balls out of it.
- 6
Now gently drop the chena balls into it one by one. Keep the flame medium, cover the vessel and let them boil for about 15 mins.
- 7
Now open the lid & gently roll the spatula over the roshogollas in a circular motion or you can flip the balls very gently so that it gets cooked properly from all the sides.
- 8
Now again cover it and cook it on low to medium flame for 10 minutes. Your nolen gurer roshogollas are ready now.
Leave it as it is in the same vessel till it gets cool down completely. It should come to the room temperature. You can even have it hot, according to your taste preferences.
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