Nalen Gurer Rasogolla

Nalen Gurer Rasogolla - Plattershare - Recipes, food stories and food lovers
Rasogolla is one of the Bengali favourite's. Rasogolla is always made by fresh cow milk chena. If we follow the technique then rasogolla making is not so tough. Normally rasogolla made by sugar syrup but in winter we get dates Jaggery syrup that is nalen gur. It has own aroma so no need to add any extra aroma. Syrup should be thin and at the time of boiling drop the chena ball.
4.30 from 3 votes
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Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Served As: Desserts
Recipe Cuisine Type: Bengali, Homestyle Cooking, Indian
Recipe Taste: Sweet
Servings 5

Ingredients
 

  • 200 gm Chena
  • 200 gm Jagerry or dates dates
  • 1 tsp Flour refine
  • 2 glass Water
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Instructions
 

  • Homemade chena from cow milk. Mash the chena with finger tips and palm. Chena should be smooth, add 1tsp refine flour to give a smooth binding. Otherwise rasogolla may break in syrup.
    Nalen Gurer Rasogolla - Plattershare - Recipes, food stories and food lovers
  • Boil the jaggery with water. Make the chena ball then drop one by one in boiling syrup.
    Nalen Gurer Rasogolla - Plattershare - Recipes, food stories and food lovers
  • Let boil for another10 minutes and see how the rasogolla are increasing in size.
    Nalen Gurer Rasogolla - Plattershare - Recipes, food stories and food lovers
  • Let cool and rest for half an hour. Can be kept in fridge for one week.
    Nalen Gurer Rasogolla - Plattershare - Recipes, food stories and food lovers

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4.30 from 3 votes
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Geeta Biswas
Geeta Biswas

Are you missing old, traditional recipes? I, Geeta Biswas would love to share all those different tasty and traditional recipes. Most of my recipes are simple and very creative as I try to add twist and easy steps to prepare each and every recipe.

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