Nalen Gurer Roshogolla/ Gurer Roshogolla:

After a long time, I was able to buy some excellent Nalen Gur or Date Palm Jaggery. Dates jaggery is available in back my country in the winter season everywhere, though abroad this thing is a very rare thing to get and sometimes the quality could be better. This time before this festive season I got some really good Nalen Gur and I didn't wait to make Gurer Roshogolla with it. Winter is already here so here it is Nalengurer Roshogolla or Gurer Roshogolla. These Roshogollas are amazing, I love the smell of Date Palm Jaggery. So for this Bijoya Dashami, I made these beauties. 

The process of making this dish is the same as making Roshogolla only you need to add Jaggery instead of white sugar while making the sugar syrup to make the Roshogolla.  Many of my friends said to me every time that after making Roshogollas it gets hard. There are many reasons plays behind the cause of getting hard Roshogollas, among them one is the process of making Chana. If your chana is hard Roshogolla will be hard, so I am including the process of making the perfect chana with some tips and tricks, I hope it will help.

Pour your comments in the comment box below.

Shubho Bijoya Dashami🙏🙏🙏🙏

Some other Roshogolla related dish:

Rajbhog

Roshogolla

Rasmalai

Roshogollar Payesh

Baked Roshogolla

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Course - Dessert/ Sweet dish

Dish- Bengali

Author- Usashi Mandal

Serves- 4

Preparation time - 40 minutes

Cooking time - 30 minutes  

Ingredients:

2-liters whole milk
3 cups of Date Palm Jaggery
6 cups of water
1/2 cup lemon juice

Instructions:

Step 1

Making Chana-

Click here to get the process of making Chana / Homemade Ricotta Cheese

Step 2

1. After making Chana place chana/cottage cheese on a big bowl. Knead it firmly for 10-15 minutes. Kneading chana is a vital point while making Roshogolla.

2. After 10 minutes the chana will be softer and it will come together like dough.

3. Divide the chana dough and make small balls out of it. It will double in size after boiling in sugar syrup. Be sure that there is no crack on chana balls otherwise, it will break in boiling water.

4. Cover chana balls with a damp cloth to prevent drying.

Step 3

1. In a big pot add 3 cups of Date Palm Jaggery and 6 cups of water.  Let it boil. 

2. When it starts bubbling add cheese balls/Roshogolla on it. Close the lid. 

3. Cook Roshogolla for 25-30 minutes in high flame. Sugar syrup needs to bubble all the time when Roshogolla is cooking.  

4. Switch off the flame after 30 minutes and let it cool on that pot only. 

5. After it cools down after 30 - 40 minutes, place it on a serving plate and enjoy. Soft, spongy, delicious Roshogolla is ready. It can be stored in the freezer for 4 - 5 days.