For the Rosogolla:
- 1 liter full-fat milk
- 1/4 cup lemon juice
- 2 cups water
- 1 cup sugar
- 1/2 tsp cardamom powder
- 1/4 tsp rose water (optional)
For the Nolen Gur Syrup:
- 1 cup Nolen Gur (Date Palm Jaggery)
- 1/2 cup water
- 1/4 tsp cardamom powder
1. Preparing the Chenna (Paneer):
a. Heat the milk in a heavy-bottomed pan until it comes to a boil. Stir occasionally to prevent it from sticking to the bottom.
b. Once it starts boiling, reduce the heat to low and add the lemon juice gradually while stirring.
c. The milk will curdle, and the whey will separate from the curdled milk solids. Turn off the heat.
2. Straining the Chenna:
a. Line a large strainer with a muslin cloth and place it over a bowl.
b. Pour the curdled milk into the strainer, allowing the whey to drain out.
c. Rinse the chenna under cold running water to remove any trace of lemon juice.
d. Gather the edges of the muslin cloth and squeeze out excess water. Hang the chenna for 30 minutes to drain any remaining liquid.
3. Preparing the Sugar Syrup:
a. In a wide and deep pan, combine 2 cups of water and 1 cup of sugar.
b. Bring it to a boil, stirring until the sugar dissolves completely.
c. Once it comes to a boil, reduce the heat to low and let it simmer while you make the rosogolla.
4. Making the Rosogolla:
a. Take the drained chenna and knead it vigorously with your palms for about 10 minutes until it becomes smooth and non-grainy.
b. Divide the chenna into small, equal-sized portions and roll them into smooth, crack-free balls. Ensure there are no cracks as they will absorb the syrup.
c. Gently drop the chenna balls into the simmering sugar syrup, cover with a lid, and let them cook for about 20 minutes.
5. Preparing the Nolen Gur Syrup:
a. In a separate pan, melt the Nolen Gur (Date Palm Jaggery) with 1/2 cup of water, stirring continuously until it forms a thick syrup.
b. Add 1/4 tsp of cardamom powder to the Nolen Gur syrup and mix well.
6. Combining the Rosogolla and Nolen Gur Syrup:
a. After 20 minutes, the rosogolla will have doubled in size and turned spongy.
b. Remove the rosogolla from the sugar syrup and gently squeeze out any excess syrup.
c. Dip the rosogolla in the prepared Nolen Gur syrup and let them soak for at least 2 hours to absorb the delicious flavors.
a. Garnish with a pinch of cardamom powder.
b. Optionally, drizzle a few drops of rose water for added fragrance.
c. Serve the Nolen Gur Rosogolla chilled and enjoy this exquisite Bengali dessert!
These Nolen Gur Rosogollas are a perfect blend of the traditional sweet taste of rosogolla with the unique and aromatic flavor of Nolen Gur, making them a delightful treat for any occasion.
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