- In a deep saucepan pour whole milk and bring it to boil. Once done trun off the flame and add one cup of water, it's important to cool down the temperature of milk little lady bit or you will not get the soft cheese. Now add lemon juice and stir.
- The will cause the milk to curdle. Allow milk to cool and then strain the milk through the Muslins cloth. Rinse cheese through the running water, as the sour taste needs to clean. Now hang the cloth for 30mints.
- Don't squeeze the cloth too tightly otherwise cheese will Get hard. After that, take the cheese out of the cloth in a clean plate and start kneading. It would take about 10 minutes of kneading to turn it into soft cheese dough.
- Once the dough is ready, make tiny dumplings from the dough. Try to avoid cracks in the dumplings. Now make the jaggery syrup by mixing water with jaggery and bring it to a boil. The syrup should be runny.
- Once the syrup is ready drop the cheese balls don't crowded. Cover the pan with a tight lid and let it cook for about 15 minutes at medium heat. In the mean time, keep checking the consistency of the syrup. If it gets too thick, add some water.
- continue cooking the rasgullas by turning it around every few minutes. Once they are almost double in size, they’re ready. Turn off the heat and leave the Rasgulla in the syrup.
Nolen Gur Rasgulla
By Aparna Deb
Mar, 2nd
681
Servings
6 persons
Cook Time
1 hr
Ingredients
2
- 4
Ingredients
- Whole milk
- Lemon juice
- Water
- Grated dates plam jaggery
Instructions
Notes/Tips
'nolen gur' Date palm jaggery is a specialty in Bengali desserts ... this Gur Rasgulla A treat you must try.
