NOLEN GUR RASOGOLLA (DATE PALM JAGGERY RASGULLA)

Take a heavy bottom pan, and pour the milk in it and bring it to boil. Stir occasionally, ensuring not to burn the milk.

Next, as the milk started to boil, add the lemon juice slowly, and stir the milk gently. Lower the heat to medium.

In few minutes, the milk will start to curdle, and cluster of white milk solid or chana or cottage cheese will separate from the liquid part of the milk.

When the greenish water start to separate, take out the pan from Heat.

Now drain the greenish water from chana using a strainer line with cheesecloth or muslin cloth.

Wrap the cloth around the chana and lightly rinse the chana with fresh water to remove the lemony taste and let iit drain.

Squeeze out the excess water from the chana. Take out the excess water by firmly press the cloth, or put the wrapped chana under a heavy pan or weight for about one hour.

Once the water is drained from chana, place it on a dry, clean surface and knead it for 30-35 minutes until the chhana is turns into smooth soft dough . Knead the chana with the heel of your palm .

Knediang the Chana properly is very important, else the Rasogolla may not form properly. The chhana will look like a smooth dough and the palm will be little greasy from the fat of the chhana.

Take small portion of chana and roll into small balls between your palm. The balls should be smooth and firm.

To make the balls, apply a little pressure between your palm and then roll, rolling the ball very lightly by a circular motion of your palms. Approximately 15-16 balls will be made from this measure. Keep them aside.

Now, let us prepare the Jaggery Syrup. In a heavy bottom pan add 7 cups of water and 1/2 cup of sugar and 300 grams of Nolen Gur / Palm Date Jaggery. Keep it at medium high heat and bring to boil. Add 2 crushed cardamom.

Add all chana balls to the boiling syrup .Cover the pan with a lid. Cook in high heat for first 3-4 minutes. Then cook for another 15-20 minutes in medium heat.

The balls will increase in size and also will change color into dark orange because of the Jaggery.

Now turn off heat and wait for 10-15 minutes. One can serve the Nolen Gur Rasagolla now. But it will always taste best, if served cold.