Got some fresh organic gur or jaggery from my native place.. Purely from my own farm and organic😇. Prepared this cottage cheese balls poached in jaggery or simply in our language… GUR KE RASGULLE 😋.
First I would like to say you about this NOLEN GUR. It is a palm jaggery which is very famous in Kolkata and you would get this in the month of winters. But hey, gone are the days when these were available only in winters. Some expertise have explored the various method to preserve this jaggery and use throughout the year.
As we know the that roshogullas are famous in Bengal but this sweet dish is originally from Odisha. There is a place in Salepur near Cuttack, where every first shop of sweet serves this poached chenna balls in this nolen gur. What and how to ellaborate it’s taste…. I don’t know😁…. better you try and experience the heavenly feel. If you don’t have nolen gur, no worries. Try in any jaggery… gur ke rasgulle.
This recipe yields big sized 10 roshogullas.
1 lt cow milk
1/2 tsp citric acid… you can use lemon juice or vinegar
4 cups water
200 gms nolen gur
1 tsp cardamom powder
1 tsp rose water
Take a pan and boil milk. Keep on stirring so that it does not stick below the surface of pan. Once it boils, switch off the flame and let it rest for 1 minute. Add citric in small portions till the milk curdles completely.
Now strain the chenna in strainer and immediately wash with cold water.
Leave it aside by hanging it on any utensil or glass or jug so that the water drips out completely. Leave it in that position for 30 minutes. Your chenna should not be too dry or too moist.
After 30 minutes, take a wide and deep vessel. Add water, jaggery, rose water and cardamom powder. Cover and let it comes to boil.
By the time take chenna on clean kitchen counter and knead with your palm till you get smooth ball. It will start leaving the counter and you will get little greasing in your hands at the same time. It takes around 10 minutes.
Now divide the dough into equal portions of your choice of size and press it between your fingers and palm.. just like we do hare rama hare krishna 😆. this is very important…and after this only make smooth balls rolling it between your palms.
As soon as the water boils at high, minimize the flame at its lowest and dip the balls very carefully from low distance.
All balls should be dipped at the same time. Cover the lid and increase the flame to medium high. Remember that if the flame is high, your delicate chenna balls will get the blow attack of water and it will break. So keep the flame at medium high and cover the vessel with lid.
After 5 minutes remove the lid and stir a ladle in syrup without touching the chenna balls. Now again cover the lid and let it boil at medium high for next 5 minutes. Now remove the lid and increse the flame to high and let the balls cook for another 5 minutes. Total 15 minutes are required for poaching. Switch off the flame and cover the lid and let the roshogullas soak the syrup for 6-8 hours.
When you switch off the flame, you may see the balls will be semi- floating on top surface of the jaggery syrup. But as the time passes, it soaks the syrup and gets dipped in them. Refrigerate for 1 hour and now it is ready to be served.
Hope this recipe works for you best. Remember that kneading is the basic factor for roshogullas. If you fail for the first time, plz don’t loose hope. Try again and again. Even I have learnt in 2-3 attempts. Recipe of roshogulla is very easy but there are few factors which I have already mentioned in this recipe, that you should and have to follow to get smooth, spongy and rounded roshogullas.
Keep poaching and enjoying and cooking 👍🏻
GUR KE RASGULLE