Jaggery Rasgulla Recipe | Gur rasgulla | Nolen Gurer Rasgulla

Making chhena for rasgulla

1. Heat the milk in a pan and bring it to boil.
2. Once milk starts to boil, reduce the flame and add 1 teaspoon vinegar at a time and stir. Repeat the process until you see the milk curdles and whey separates. 
3. Strain it with cheesecloth or muslin cloth and rinse under running water to get rid of any sourness from the vinegar or lime juice.
4. Now squeeze gently to drain out extra water and put it under a heavy object for 5-10 minutes. The chhena should not be too dry. 

Making the chenna balls

1. Knead the chenna with cornstarch by mashing with your hand until you get a smooth dough or your hands become slightly greasy. It will take around 8-10 minutes to get a smooth dough. 
2. Divide the dough into equal portions and make small, round balls. Just make sure they are crack free or else they will break while cooking.

Making jaggery syrup

1. In a wide bottomed pan or pot heat water followed by sugar, jaggery, and cardamom powder. Bring them together to boil until jaggery melts. The syrup must be of a runny consistency. No need of making one string or two string.

For making jaggery rasgulla recipe

1. Add the chenna balls slowly one by one to the bubbling syrup. Cover and let it cook for 8 minutes over high flame.
2. Then Remove the lid and you can see the balls are increased in size. Now slowly turn each of them around once and again cook them over a high flame for 3 minutes.
3. Once done reduce the flame to low to medium. Cover and cook for 15 minutes more. Check in between and slowly turn them around twice.
4. Remove from flame and transfer to a bowl with the syrup. let them rest for 4-5 hours. Remember the rasgullas must be soaked in the syrup or they will be flattened. 
5. Jaggery rasgulla recipe is ready to serve.