Nolen gur rasogolla (date palm jaggery rasgulla) Recipe

Cooking Directions

• STEP 1.In a large pot, bring water to a boil and add date palm jaggery to make the syrup.
• STEP 2.In a separate bowl, knead chenna until smooth and divide it into small balls.
• STEP 3.Add the chenna balls to the boiling syrup and cook for about 15-20 minutes.
• STEP 4.Remove from heat and let the rasogollas cool in the syrup.
• STEP 5.Serve the rasogollas chilled or at room temperature.

Cooking Tips

• Make sure to knead the chenna well to achieve a smooth texture.
• You can add a few drops of rose water or cardamom powder to the syrup for additional flavor.
• Store the rasogollas in the refrigerator for up to 2-3 days.

Storage and Serving

• Nolen gur rasogolla is best served chilled or at room temperature.
• It can be enjoyed as a dessert or sweet treat during festivals or special occasions.