Name: Nolen Gurer Rasgulla Recipe: Authentic Bengali Sweet
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 1 ltr Milk; 100 gm Sugar; 1 cup Jaggery (khejur); 2 tbsp Lemon Juice; 3 cup Water; 1 pinch Cardamom Powder (elaichi)

Nolen Gurer Rasgulla Recipe: Authentic Bengali Sweet

muktisahay

UpdatedJuly, 2025

45 minutes

780 reads

4.20 from 5 votes

Bengali

About Nolen Gurer Rasgulla Recipe: Authentic Bengali Sweet

Indulge in the heavenly delight of Nolen Gurer Rasgulla, a quintessential Bengali sweet. This recipe elevates the classic rasgulla with the rich, earthy sweetness of nolen gur (date palm jaggery), creating a truly unforgettable dessert experience. Soft, spongy cheese balls swim in a fragrant syrup, offering a melt-in-your-mouth texture and a flavor profile that's both delicate and deeply satisfying.

Unlike many recipes, this version provides a step-by-step guide to achieving perfectly soft rasgullas. From preparing the chenna (Indian cheese) to mastering the simmering process, we ensure success. The result? A traditional Bengali treat that's perfect for celebrations, festive gatherings, or simply a moment of sweet indulgence.

Serve these chilled for the ultimate taste experience. The subtle warmth of the nolen gur perfectly complements the soft chenna, creating a harmonious balance of flavors and textures. Prepare to be transported to the heart of Bengal with every bite!

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Recipe Time & More

Prep30

Cook15

Total45

Calories109 kcal

Serves

Served AsDesserts

Recipe TasteSour Sweet Tangy

Ingredients

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Instructions

Prepare the Chenna

Boil the milk in a heavy-bottomed pan. Once boiling, reduce heat and slowly add lemon juice, stirring constantly. The milk will curdle. Strain the curdled milk through a cheesecloth-lined sieve to separate the chenna (Indian cheese) from the whey.

Knead and Shape the Chenna

Rinse the chenna under cold water to remove any excess lemon juice. Squeeze out any remaining moisture thoroughly. Place the chenna in a bowl and knead it gently for 5-7 minutes until smooth and soft. Divide the chenna into 12 equal-sized balls. Gently roll each ball between your palms to create a smooth, round shape.

Prepare and Simmer the Rasgullas

In a pressure cooker, combine sugar, nolen gur, water, and cardamom powder. Bring the mixture to a boil. Add the chenna balls to the syrup. Close the pressure cooker and cook on medium heat for one whistle. Once the whistle releases, let the pressure naturally dissipate. Then, simmer on low heat for 10 minutes with the lid slightly ajar.

Cool and Serve

Once cooled completely, carefully open the cooker. The rasgullas should have doubled in size and be floating in the syrup. Refrigerate for at least 2 hours before serving chilled.

Recipe Notes

Expert Tips for Perfect Nolen Gurer Rasgullas

Use full-fat milk for the richest, creamiest chenna.
Don't over-knead the chenna, or the rasgullas might become tough.
Adjust the amount of nolen gur according to your sweetness preference. You may taste and adjust sweetness after simmering if needed.
Allow the rasgullas to cool completely in the syrup before refrigerating for optimal absorption of flavor and texture.