Name: Nolen Gurer Roshogulla recipe by Sanuber Ashrafi at BetterButter
Prep time: 60 min
Cook time: 15 min
Total time: 75 min
Yield: 4
Ingredients: Full cream milk - 1 ltr; Sugar - 1/4 cup; Dates Jaggery - 1/2 cup; All purpose flour - 1/2 tbsp; Water - 4 cup; Vinegar - 1 tbsp; lemon juice - 1 tbsp

Ingredients Serving: 4

Full cream milk - 1 ltr
Sugar - 1/4 cup
Dates Jaggery - 1/2 cup
All purpose flour - 1/2 tbsp
Water - 4 cup
Vinegar - 1 tbsp
lemon juice - 1 tbsp

Instructions

Boil Milk on low medium flame for 30 minutes.
Mix lemon juice, vinegar and 1 tbsp water and add in Milk.
Stir for few minutes
Strain with Muslin cloth and make chena from it. Don't wash with cold water.
Place Chena in plate and add all purpose flour.
Knead a soft dough from it until it become smooth.
Knead at least 10 minutes.
Divide into equal portion and make lemon size balls.
Make a thin syrup from Sugar, Jaggery and water in cooker.
When it stars boiling drop chena balls in clear sugar syrup.
Close the lid and after 1 whistle lower the flame and keep boiling on low flame for 10 minutes.
After this remove cooker from fire and place under cold running water to remove pressure.
Place the Rasgullas in bowl and pour sugar syrup over it.
Keep in Room temperature and then Refrigerator.
Serve cool.

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