Though Rosogolla a.k.a Rasgulla requires no further introduction but in case you are not much aware of Khejur Gurer Rosogolla (a winter delicacy) or not able to find it in nearby Sweet Shop in this season but available with little Patali Gur (Date Palm Jaggery) in your place then here goes the recipe of Khejur Gurer Rosogolla with step by step pictorial. This is a family recipe, in fact, something I learned from my Dad, and that too just to listen to him how my Thakuma used to make it!
Khejur Gurer Rosogolla was a special treat for Pasta’s Birthday and again thanks to my lethargic nature I have not posted it here on time and it was in draft for around a month! Though available in every sweet shop in Kolkata, However, I have decided to make Rosogolla at home for a small gate together. It was planned after two days of Pasta’s Birthday in September. I just opted for the Khejur Gurer Rosogolla instead of a normal white version of it. Every year I store a fair amount of Khejur Gur er Patali or Date Palm Jaggery in my Refrigerator for using that in special occasions for making Rosogolla, Payesh or Sandesh, especially Kancha Golla.
Rosogolla is not synonymous to Rasgulla at least to me! I prefer typical, traditional ROSOGOLLA, a sweet which is really close to the heart of almost every Bong! I have used around 800g of Khejur Patali to make around 60 pieces of Rosogolla. There were around 30 guests in my place on that day and believe me everybody was asking for more! Having Khejur Gurer Rosogolla in offseason is nothing but blessing given Khejur Gur is predominantly available in winters. I am sharing the recipe for 20 Khejur Gur er Rosogolla for the ease of making it at home.
I have used a heavy bottom pan for making Khejur Gurer Rosogolla. However, a pressure cooker can also be used. In fact, it is easier to use a Pressure cooker for making Rosogolla. Chana can be prepared very easily and for 20 Rosogolla Chana prepared from 2 Litre milk is enough.Print
- Full-Fat Milk: 2 Lit
- Lemon Juice: 4-5 tbsp
- Khejur Gur er Patali (Date Palm Jaggery): 200g (1 Cup)
- Sugar: 100g (1/2 Cup)
- Semolina/ Sooji: 1 Tbsp.
- All Purpose Flour/ Maida: ½ Tbsp.
- Water: ½ Cup+ ½ Cup+6 Cups
Making of Chana:[url href=”https://kitchenofdebjani.com/wp-content/uploads/2016/01/How-to-make-Chana-300×240.jpg”][/url]
- Mix Lemon Juice with ½ cup of lukewarm water and keep that aside for making Chana.
- Now mix ½ Cup water along with the full-fat milk and bring it to boil in a deep bottom pan for around 7-8 minutes in medium flame.
- Switch the flame off and start mixing the Lemon water in 2 parts. After adding the first part to the milk using a spatula mix it properly and then add remaining lemon water.
- At this point, milk will start separating into Chana or cottage Cheese and water.
- Cover the pan with a lid and leave it for 5 minutes.
- After five minutes open the lid and using a strainer discard the water from the Cottage Cheese.
- Don’t wash Chana after separating from the water as washing it under cold water will harden Chana.
- Now take the Chana and place it in the middle of a Muslin cloth and tie all the sides of the cloth.
- Place the Chana covered with the cloth in a flat place and put some weight over it (I have used my Shil Nora/ Shil Batta for this step) for 10 minutes to discard excess water from it.
- Remove the weight and remove Chana from the Cloth and you will see a flat plate of Chana or Cottage Cheese now.
- [url href=”https://kitchenofdebjani.com/wp-content/uploads/2016/01/How-to-make-Khejur-Gurer-Rosogolla-300×217.jpg”][/url]
Kneading the Chana:
- Kneading plays the major role in making proper Rosogolla. It is required to knead Chana to make it smooth to get soft Rosogolla.
- I have used a plate for this process and kneaded entire Chana in batches using my palm (as shown in the picture).
- When the kneading process is complete, add Suji and Maida to the Chana and knead it again to mix both the ingredients.
- Cover it with a cloth and make the syrup before making the Round balls.
Making of the Gur Syrup:
- For making Rosogolla we need light syrup. I have used Khejur Gur or Date Palm Jaggery and Sugar in a ratio of 2:1 for making the syrup.
- Take around 6 Cups of water in a deep bottom pan and bring it to boil and add Khejur Gur and Sugar to the boiling water and start cooking on low flame till both Gur and Sugar dissolve completely.
- It will take around 5 minutes to make the syrup. Be handy with some more water which needs to be added to make the syrup thin as and when required.
- Remove impurities that may appear in the top of the syrup using a spoon.
Making of Rosogolla:
- Make 1.5” dm Round Balls from the previously kneaded Chana and you can make around 20-25 Balls out of the Chana prepared from 2 Lit milk.
- Make sure that there is no crack in the balls
- Transfer all the Balls to the syrup in one go and start cooking in low flame covering the Pan with a lid for 30-40 minutes. It took me 40 minutes to cook Khejur Gur er Rosogolla.
- You can use a Pressure cooker as well for making Rosogolla and it requires around 8 minutes of cooking in low flame and two whistles to make Rosogolla in Pressure Cooker. Remove the Weight after two whistles and cook for 5 more minutes in low flame.
- I have used a big 5 Lit Pot for making Rosogolla and in cases, you are not available with a big pan then make Rosogolla in small batches.
- Category: Sweet
- Cuisine: Bengali
Other Bengali Sweet recipes from Debjanir Rannaghar apart from Gurer Rosogolla:
Kolkata Food Bloggers is having an even on Family signature recipes and I am the featured blogger for the event and Khejur Gurer Rosogolla is my submission for the mentioned event!