Nolen Gur Rosogolla Recipe (Date Palm Jaggery Rasgulla)🍮

Short Description:
Nolen Gur Rosogolla is a seasonal Bengali dessert made by simmering soft, spongy cottage cheese balls (chhena) in a light syrup flavored with Nolen Gur – a rare, aromatic date palm jaggery available only in winter. This dessert is a cultural gem of Bengal, offering a rich, earthy twist on the classic white Rasgulla.

📊 Recipe Details

• ⭐ Rating: 9.5/10

• 🧠 Difficulty Level: Medium

• 💰 Budget: $3 – $5 USD

• ⏱️ Cooking Time: 1 hour

• 🍽️ Category: Vegetarian

• 🔥 Meal Type: Dessert / Festival Sweet / Cultural Treat

• 👥 Serving Size: 5–6 persons

🧪 Nutrition Facts (Per Piece)

• 🍛 Calories: ~150 kcal

• 💪 Protein: ~4g

• 🥓 Fats: ~6g

• 🍞 Carbohydrates: ~20g

🛒 Ingredients

✅ For Chhena (Cottage Cheese Balls):

• 1 liter full-fat milk

• 2 tbsp lemon juice or vinegar

• Ice cubes (to stop curdling)

• 1 tsp semolina (optional, for binding)

✅ For Syrup:

• 4 cups water

• 1 cup grated Nolen Gur (date palm jaggery, or use regular jaggery if unavailable)

• 1-2 crushed cardamoms (optional)

• A few saffron strands (optional)

👨‍🍳 Step-by-Step Instructions

🧀 Step 1: Prepare Chhena

1. Boil the milk in a heavy pan.

2. Once it comes to a boil, reduce heat and add lemon juice.

3. Stir until curds separate.

4. Strain using a muslin cloth and rinse under cold water.

5. Hang it for 30–40 minutes to remove excess water.

🍥 Step 2: Make Dough & Balls

1. Knead chhena with your palm until smooth (8–10 mins).

2. Optionally add semolina for binding.

3. Make smooth, crack-free balls (around 12 small ones).

🍯 Step 3: Prepare Nolen Gur Syrup

1. In a wide pot, add water and boil.

2. Add crushed Nolen Gur and let it melt completely.

3. Strain if needed to remove any impurities.

🔄 Step 4: Cook the Rosogolla

1. Bring syrup to a rolling boil.

2. Gently add the chhena balls and cover with lid.

3. Cook on medium flame for 35–40 minutes, gently stirring every 10 minutes.

4. Balls will double in size and become spongy.

❄️ Step 5: Cool & Rest

1. Let them rest in syrup for 2–3 hours for full absorption.

2. Serve warm or chilled!

🍽️ Serving

• Serves: 5–6 people (2 rosogollas per person)

• Best Served: Warm in winter, chilled in summer

• Storage: Refrigerate up to 4–5 days in airtight container

• Perfect For: Poush Sankranti, winter festivals, cultural showcases

💡 Tips

• Use fresh, soft Nolen Gur for best aroma.

• Don’t overcook the chhena balls — they’ll harden.

• Always keep the syrup gently boiling during cooking.

• Add a touch of cardamom for enhanced flavor if desired.

🧾 About the Dish

🌍 Origin & History

Nolen Gur Rosogolla hails from West Bengal, India — specifically popular during winter (Dec–Feb) when Nolen Gur, a rare form of jaggery made from fresh date palm sap, is harvested. This dish is a festive variant of the classic Rasgulla, believed to have originated in the Nadia or Kolkata region.

🥄 Taste Profile

• Texture: Spongy, soft, slightly chewy

• Flavor: Sweet, caramel-like with a smoky note from Nolen Gur

• Aroma: Deep, warm, and nostalgic — signature of winter in Bengal

📍 Where Can You Use This Recipe?

• Winter Dessert Menus

• Bengali or Indian Food Festivals

• Cultural Cuisine Experiences

• Luxury Dessert Offerings in restaurants or boutique sweet shops

👤 Who Should Eat It?

• Lovers of traditional Indian sweets

• People who enjoy caramelized flavors

• Those wanting to try rare seasonal ingredients

• Great for vegetarians

🙅‍♂️ Who Should Avoid It?

• Diabetics or those on low-sugar diets

• People allergic to dairy

• Anyone not fond of strong jaggery flavors

➕ Bonus Variations

• Stuffed Nolen Gur Rosogolla – fill with dry fruits inside

• Gur Malai Rasgulla – top with thickened milk cream

• Nolen Gur Ice Cream with Rosogolla – serve as a fusion dessert

• Mini Rosogolla Cheesecake – creative Indo-western dessert