Starting from Makar sankranti , we have many festivals to celebrate one after another. Last week we celebrated Republic day and then 0n 1st feb we had Basant panchami and then shivratri is on 25th of Feb . On the eve of makar sankranti we made lot of sweet dishes , check out recipes here made by our Healthy Wellthy group members. And click here for Tri-colour dishes.
We Indians don’t need any occasion to make desserts. One of my friend gifted me these sweet Nolen gur and I was so happy . whenever I got palm jaggery I usually made Tomato khatta and payas (kheer). Never thought to use these yummy jaggery in any bengali dish. Last time I dare to make Nolen gurer patisapta .
I learn making patisapta from my mother in law. She often make patisapta because my father in law loves bengali dessert. Anywhere you go or any where you live, you can’t forget hometown dishes and can’t stop making those. The same thing happening with my in-laws, they are missing Bengali desserts here in Tamilnadu.
Though I had some other planning with nolen ur,but finally decided to make patisapta and Rossogolla, which will be a great surprise for my in-laws. Nolen gur a.k.a Date palm jaggery tastes best than maple syrup and smells heavenly. In winter bengoli people usually use this to make various desserts. It is also a winter delicacy for my blog.
Making rosogolla is the easiest task and yummiest too. Rosogolla is the attention seeker and crowd pleaser, here the link of my regular Rosogolla. As everyone think making gurer Rosogolla, I mean Rosogolla made using jaggery, is a tough task. This post is also for them, proving that gurer Rosogolla is super easy. Let’s go to the recipe.
|Prep Time||10 minutes|
|Cook Time||2 hour|
- 1 lit full fat milk
- 1 tbsp lemon juice (+ 1tbsp , if required)
- 1 cup date palm jaggery (powdered / grated )
- 1 cup sugar
- 3-4 pods cardamom (crush and make powder)
- 4 cups water
- Bring milk to boil using a heavy bottom pan
- When it comes to boil switch off the flame .
- After 1 minute add lemon juice to curdle the milk.
- Within few minutes you will notice the whey being separated.
- Now strain the cottage cheese in a cheese cloth lined above the strainer. Wash it with under tap water. It will remove the smell of lemon juice.
- Tie the cheese cloth and squeeze as much as possible to drain the excess water.
- Leave it for an hour. Allow the water to drain completely.
- Remember don’t press it much else it will be too dry & you will not be able to knead the chenna.
- Combine jaggery, sugar and water in a wide pan and switch on the gas.
- Transfer the chenna on a clean kitchen counter .
- Using the heel of your palm start kneading the chenna.
- Continuously knead the chenna till your palm became oily and will able to form a ball out of it.
- Kneading is very very important as the rasogolls texture depends on the kneading.
- Now make small balls out of it.
- Check the syrup. Sugar & jaggery will be dissolved by now.
- Add tiny balls in the boiling syrup.
- Don’t put too many balls in a batch. Give them space to swell up.
- Cook the chenna balls in the syrup on high flame for first 10 minutes.
- Then reduce the flame and cook for 15- 20 minutes .
- The Rosogolls will become double in size. add crushed cardamom.
- Let it sit in the syrup for 2 hours.
- After 2 hour you can enjoy gurer Rosogollas with family and friends.
- Add more water to the syrup while cooking, if you find syrup is becoming thick.
- Syrup aka ros is the key so if you found your rosogollas are less sweet, then remove rosogollas and boil the syrup for 5-7 minutes.
- Cool the ros and drop the rosogollas in the syrup.