Nolen gurer rosogulla is a popular Bengali sweet dish that uses nolen gur (date palm jaggery) and rosogulla (soft, spongy dumplings made from curdled milk). Here's a recipe to make nolen gurer rosogulla at home:
Nolen Gurer Rosogulla: A Traditional Bengali Sweet Dish
Hey there, fellow foodies! Today, I'm excited to share with you a recipe for a traditional Bengali sweet dish that's perfect for special occasions: nolen gurer rosogulla.
What is Nolen Gurer Rosogulla?
Nolen gurer rosogulla is a popular Bengali sweet dish made with soft, spongy dumplings (rosogulla) soaked in a sweet and fragrant syrup made from date palm jaggery (nolen gur).
Ingredients:
For the rosogulla:
- 1 liter full-fat milk
- 1/2 cup lemon juice or vinegar
- 1/4 cup nolen gur (date palm jaggery) syrup
- 1/4 teaspoon cardamom powder
- 1/4 teaspoon saffron strands, soaked in 1 tablespoon hot water
For the nolen gur syrup:
- 1 cup nolen gur (date palm jaggery)
- 1 cup water
Instructions:
1. Make the nolen gur syrup: Boil the nolen gur and water together until the jaggery dissolves. Strain and set aside.
2. Make the rosogulla: Boil the milk and add lemon juice or vinegar to curdle it. Let it sit for 10-15 minutes.
3. Strain the curdled milk and discard the whey.
4. Add the nolen gur syrup, cardamom powder, and saffron to the curdled milk. Mix well.
5. Knead the mixture until it becomes smooth and pliable.
6. Shape into small dumplings and boil them in water until they float to the surface.
7. Soak the rosogulla in the nolen gur syrup for at least 2 hours.
8. Serve the nolen gurer rosogulla chilled, garnished with chopped nuts or dried fruit, if desired.
Note: This recipe requires patience and gentle handling of the rosogulla dumplings. You can adjust the amount of nolen gur syrup to your taste, and also add other flavourings like rose water or kewra essence to the rosogulla mixture.
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Step-by-step guide:
Making nolen gurer rosogulla is a bit of a process, but trust me, it's worth the effort. Here's a step-by-step guide to making this delicious sweet dish:
Step 1: Make the Nolen Gur Syrup
Boil 1 cup of nolen gur (date palm jaggery) in 1 cup of water until the jaggery dissolves. Strain the syrup and set aside.
Step 2: Curdle the Milk
Boil 1 liter of full-fat milk and add 1/2 cup of lemon juice or vinegar. Let it sit for 10-15 minutes until the milk curdles.
Step 3: Strain the Curdled Milk
Strain the curdled milk through a cheesecloth or a fine-mesh sieve into a bowl. Discard the whey.
Step 4: Mix the Curdled Milk with Nolen Gur Syrup
Add 1/4 cup of nolen gur syrup, 1/4 teaspoon of cardamom powder, and 1/4 teaspoon of saffron strands (soaked in 1 tablespoon of hot water) to the curdled milk. Mix well.
Step 5: Knead the Mixture
Knead the mixture until it becomes smooth and pliable.
Step 6: Shape into Dumplings
Shape the mixture into small dumplings.
Step 7: Boil the Dumplings
Boil the dumplings in water until they float to the surface.
Step 8: Soak in Nolen Gur Syrup
Soak the rosogulla in the nolen gur syrup for at least 2 hours.
Step 9: Serve
Serve the nolen gurer rosogulla chilled, garnished with chopped nuts or dried fruit, if desired.
And that's it! With these simple steps, you can make delicious nolen gurer rosogulla at home. Enjoy!