Jaggery Rasgulla Recipe | Gur rasgulla | Nolen Gurer Rasgulla
User Reviews
5
Jaggery Rasgulla Recipe | Gur rasgulla | Nolen Gurer Rasgulla
Description
This Jaggery Rasgulla recipe begins by making chhena using full-fat milk and vinegar to curdle the milk, followed by rinsing and gently draining to remove sourness. Kneading the chhena with cornstarch until smooth forms the dough, which is portioned into small, crack-free balls to ensure they hold shape while cooking. The syrup blends jaggery, sugar, cardamom powder, and water, simmered until mild and aromatic.
The chhena balls are gently cooked in the hot jaggery syrup. The boiling and simmering process allows the rasgullas to puff up and soak in the syrup's sweetness and spice flavor, keeping the texture soft and spongy. Proper kneading and drainage prevent the rasgullas from becoming hard or falling apart.
Serve these rasgullas chilled or warm as a traditional dessert. The syrup’s runny consistency helps maintain moisture and sweetness. Adjustments to syrup thickness and jaggery quantity are possible by reheating with additional jaggery if desired, taking care not to add extra water once combined with the rasgullas.
Ingredients
- 1 litre milk full fat or whole
- 3 tablespoon vinegar add more or less, or lime juice
- 1 teaspoon cornstarch or maida (all-purpose flour
- 1 cup date palm jaggery grated
- ½ cup sugar
- 4 cup water
- 1 teaspoon cardamom powder
Instructions
Making chhena for rasgulla
- Heat the milk in a pan and bring it to boil.
- 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.
- Strain it with cheesecloth or muslin cloth and rinse under running water to get rid of any sourness from the vinegar or lime juice.
- 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
- 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.
- 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
- 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
- Add the chenna balls slowly one by one to the bubbling syrup. Cover and let it cook for 8 minutes over high flame.
- 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.
- 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.
- 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.
- Jaggery rasgulla recipe is ready to serve.
Notes
- Do not overknead the chhena dough to avoid hard rasgullas; knead until smooth and slightly greasy.
- Use a large pan with sufficient space for the balls to move and expand during cooking.
- Cook rasgullas covered on high flame for 8 minutes, then uncovered on high for 2 minutes, and finally covered on low-medium flame for 15 minutes.
- Ensure the jaggery syrup remains runny; add water if it thickens during cooking.
- To increase jaggery flavor, heat premade syrup with more jaggery separately, cool completely, then pour over cooked rasgullas without adding extra water.
- The chhena should be moist but not too wet or dry for best shaping and cooking results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12medium size rasgullas
Amount Per Serving
Calories 156 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 156kcal | 8% |
| Carbohydrates | 29g | 10% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 10mg | 3% |
| Sodium | 37mg | 2% |
| Potassium | 131mg | 3% |
| Fiber | 0.05g | 0% |
| Sugar | 29g | 58% |
| Vitamin A | 139IU | 3% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 115mg | 12% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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