Point : Nolen Gur r Rasgolla (Gur Rasgulla)
Url link : Nolen Gur r Rasgolla (Gur Rasgulla)
Nolen Gur r Rasgolla (Gur Rasgulla)
Rasgulla is one of the most popular sweet in West Bengal as well as India.It is relished almost everywhere in India.Making rasgullas is an art and needs practice.
Nolen Gur' or Khejurer gur or Date Palm Jeggery is a Bengal delicacy which is mostly available in winter season.
In Bengal,it is called 'Nolen Gur'means New Jeggery . In winter season it is made from boiling the sap of date palm. It is used to infuse flavour and taste to many Bengali desserts like Rasgolla, Gur Sandesh ,payesh or kheer and many more.Today I am going to share Gur Rasgolla or rasgullas made with date palm jeggery.
I used 1 cup date palm jeggery while preparing the chena or paneer or cottage cheese for Gur Rasgolla and 2 cups date palm jeggery while preparing the sweet syrup. You will have the flavour of date palm jeggery while having this juicy and spongy rasgullas.
--------------------------------------------------------------
Preparation Time - 15 Minutes
Cooking Time - 45 Minutes
Servings-12 Pieces
Ingredients of making chena or paneer
1 litre milk
3 tbsp Lemon juice or vinegar (can add more if required )
1 cup date palm jeggery
Method of making chena or paneer
Take a heavy bottomed vessel, add milk and date palm jeggery ,mix it well,make sure there is no lumps.
Bring it to boil and keep stirring to avoid burning of milk..
Once the milk comes to boil, simmer the gas, start adding the lemon juice or vinegar and keep stirring( if required,add more vinegar or lemon juice) cook for few seconds until the milk solids gets separates from the whey. Switch off the heat.
Pour this curdled milk to the already lined muslin cloth over a strainer,squeeze out all the whey water (here do not rinse the milk solids/paneer under water, because we will keep the aroma of date palm jeggery) as much as possible.
Now hang the cloth covered chena or paneer with kitchen sink tap for 30 minutes.
After 30 minutes, remove the cheesecloth from the chenna or paneer.
The chenna should not have too much moisture nor be too dry.
With the heels of your palms mash the chenna or paneer and knead.
Keep on collecting the chenna or paneer from the sides and continue to mash and knead.
This kneading process is very important and it decides the texture of rasgullas .
Now take small portions from the chenna or paneer and roll them between your palms to a smooth round ball.
Prepare all small balls this way.
Cover all the chenna or paneer balls with a moist muslin or kitchen towel and keep aside.
How to make sweet syrup
Ingredients of making sugar syrup
Water -6 cups
Date Plam Jeggery -2cups
Method of making sweet syrup
in a large pan, add 2 cups jeggery and 6 cups water ,mix and bring it to boil.
You have to use a large pot or pan so that there is enough space for the rasgullas to cook and increase in size.
Mix and continue stir the sugar syrup until jeggery will be dissolved,do this process on medium flame.
Final preparation of making rasgullas or rasogolla
When the sweet syrup will start to boiling,drop chena or paneer ball gently to the sweet syrup,drop balls according to the size of your pan,rasgullas need more space to be cooked.The size of the rasgullas will be doubled on cooking on sweet syrup.
Cover the vessel with lid,put some heavy weight on lid and cook 30-35 minutes on medium flame.Open the lid and gently stir every 5 minutes to ensure even cooking and puffing.
Turn off the gas,transfer the rasgullas into a serving bowl.You can enjoy this hot rasgullas or refrigerate them and serve.
Pictorial Recipe
Add milk and jeggery in a big pan,bring it to boil
Once the milk comes to boil, simmer the gas, start adding the lemon juice or vinegar,cook for few seconds until the milk solids gets separates from the whey. Switch off the heat.
Pour this curdled milk to the already lined muslin cloth over a strainer,squeeze out all the whey
Now hang the cloth covered chena or paneer with kitchen sink tap for 30 minutes.
With the heels of your palms mash the chenna or paneer and knead.This kneading process is very important and it decides the texture of rasgullas .
Now take small portions from the chenna or paneer and roll them between your palms to a smooth round ball.
in a large pan, add 2 cups jeggery and 6 cups water ,mix and bring it to boil.
When the sugar syrup will start to boiling. ..drop chena or paneer or cheese ball gently to the sugar syrup
Cover the vessel with lid,put some heavy weight on lid and cook 30-35 minutes on medium flame.Open the lid and gently stir every 5 minutes to ensure even cooking and puffing.
Your rasgulla is ready to serve
So this simple article Nolen Gur r Rasgolla (Gur Rasgulla)
About something Nolen Gur r Rasgolla (Gur Rasgulla) this time, hopefully can give information for you all. okay, see you in other article posting.
You are now reading the article Nolen Gur r Rasgolla (Gur Rasgulla) with the url address http://cappuccinosan.blogspot.com/2016/06/nolen-gur-r-rasgolla-gur-rasgulla.html