Nolen Gurr er Rasoogolla/ Indian Cottage Cheese Balls are cooked in Date Palm Jaggery Syrup!

Nolen gur (khejur gur) is date palm jaggery that is usually available in India during the winter season. It has a very distinct aroma that I absolutely love. That’s why khejur gur rasogolla is also widely available during winter. It is one of my all-time favorite winter desserts.

Nolen gurer rasogolla is an authentic Bengali dessert made with homemade Indian cottage cheese balls (chhena) cooked in Nolen gur syrup. Rasogolla is a pride of Bengal, and people eagerly wait for winter to enjoy date palm jaggery (Nolen gur) rasogolla and other sweets made with this seasonal delicacy.

Prep Time: 60 minutes Making Time: 60 minutes

Servings: 15 pieces

Ingredients:

Chena or homemade Cottage cheese:

• 12 cups/1gallon whole milk (full cream)

• 1/2 cup vinegar

Sugar syrup:

• 3 cups sugar

• 1 cup Khejur Gurr / Date Palm Jaggery

• 10 cups water

INSTRUCTIONS:

• First, prepare the chena (cottage cheese) by boiling the milk in a heavy bottom pan and curdling the milk with vinegar, and drain it completely.

• Rinse the chena / cottage cheese with cold water.

• Hang it or cover it with a towel for 30 minutes to dry the excess water.

• After 30 minutes, start to knead the Chena for 5 minutes.

• Until the chena is smooth in texture.

• Then, take small balls of chena and make round balls.

• In the meantime, in a deep wide bowl, add water, sugar, and khejur gurr / Date palm jaggery and boil for 5 mins.

• Then add round chena balls and boil for 15 minutes in sugar syrup with the lid on.

• Flip them carefully and cook for another 15 mins.

• Turn off the heat and keep it aside until it cools completely.

Enjoy yummy khejur gurr rasogolla!