Centre filled Nolen Gur Roshogolla
For a sweet surprise this winter
Written by Sahini Banerjee
3 - 4 people
Or 1 sweet loving Bengali
5 ingredients
Simple & Easy
1 Hour
Prep time
Centre Filled Nolen Gur er Roshogolla
Because we all like a sweet surprise once in a while. Especially if it’s date palm jaggery! Bengalis in West Bengal love their Khejur gur or date palm jaggery. It’s harvested only once a year, during the winter time. Nothing gets more seasonal than date palm jaggery and Bengal in the winters. If you ever visit West Bengal in the winter time, you’ll find yourself consuming sweets laced with the subtle and aromatic hints of this very rare and expensive commodity.
I have been holding onto this recipe for over a year. And it has become one of my favourites. All it requires is a bit of patience, and a gentle touch.
Ingredients
- Full Cream Milk – 1 Litre (1 lit full cream milk produced 165g Chena)
- Sugar – 2 tbsp / 26 g
- Vinegar – 3-4 tbsp
- Nolen Gur (Date Palm Jaggery) – 350g
- Water – 750ml
Instructions
For the Golla (Sweet cottage cheese balls):
- Heat 1-litre milk. Add sugar to sweeten the resultant cottage cheese
- Once you notice bubbles around the edges of the pan, reduce the heat and add vinegar to the hot milk. As soon as the milk curdles, turn off the heat. We do not want to overheat the milk because it will produce a very dry and brittle cottage cheese. The softer the cheese, the spongier the consistency.
- Strain immediately using a muslin or cheese cloth and wash the cottage cheese with cold water, on both sides
- Place a heavy object on top of the covered chenna/cottage cheese. Make sure to strain overnight or 2-3 hours.
- Once most of the water has been strained, knead the Chenna/cottage cheese. Kneading with the heel of your palm produces the best results – a smooth cottage cheese paste with no granules left
- Cut out 20-25g of Chena balls
- Make an indentation in the middle and place a 15g ball of Patali Gur (Khejur/Date Palm Jaggery)
- Close the chena towards the top of the jaggery ball. Add additional Chena on top if required. In this stage, you will notice a few cracks. Do not close those forcibly
- Shut the Chena close softly and with your hand, softly knead the ball to bring everything together
- Next, with both hands, in a circular motion, bring the ball into shape. Be gentle since Chenna itself is very soft and does not require a lot of force.
For the Rosh (Date jaggery Syrup):
- Heat Water and add date palm jaggery to it. Bring to a boil and let it boil for 30 minutes.
- After thirty minutes, reduce the heat to low.
- Add the Cottage Cheese balls into the syrup and cook for 10-14 minutes
- When the Roshogolla are double their original size, turn off the heat.
You can let them soak in the Syrup for 4-6 hours or serve hot like I do at home. Both ways are great!
All my love,
feashts
Visiting your website after YT Shorts. Looks delicious. Will definelty try this recepie.
Hi Sahini,
Could you also help me with your Rasmalai recipe please?
Thanks!
🙂
I thought I was going to invent this sweets .. best thing already people enjoying in Bengali 😍 Yummy. Can we use any other jaggery instead of Date Jaggery. I never heard Date jaggery.. looks delicious with Raso 🥰😍
Cane sugar jaggery tastes a bit odd for my palate. Date palm jaggery is easily available online. On amazon, from companies like Two Brother Farms
In my opinion, who is a an Indian dessert connoisseur, it will never hit the spot with sugarcane/regular jaggery.
Loved your recipes . Please upload more here .
Hey Shinni !
Please update the recipe of Miso soup, mushroom katsu and rice ! I just loved that one.
Being non Bengali but married to a Bengali, I keep looking for easy peasy Bengali recipes, as I’m too a decent good cook . So thanks to your Insta reels, I understood each recipes just by looking reels but still came here to make sure I don’t miss anything. My husband’s bday is on 5th Feb and mine on 6th Feb, so definitely gonna make this and patori rohu . Keep rocking and come up with all Bengali cuisines!!