Here I am with the recipe of the Famous Bengali Khejur Gurer Rosogolla aka Patali Gurer Roshogolla, Though Rosogolla a.k.a Rasgulla requires no further introduction However, in case you are not much aware of Khejur Gurer Rosogolla (a winter delicacy), check this post.
If you are available with little Patali Gur (Date Palm Jaggery) in your place then here goes the recipe of Khejur Gurer Rosogolla with a 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!
Winter Special Khejur Gurer Rosogolla
I made Khejur Gurer Rosogolla on Pasta’s Birthday this year. However, thanks to my lethargic nature I have not posted the recipe here on time. It was on 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 after 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.
Patali Gurer Roshogolla- a few details
Rosogolla is not synonymous with 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 the offseason is nothing but a blessing given Khejur Gur is predominantly available in winter. I am sharing the recipe for 20 Khejur Gur er Rosogolla for ease of making it at home.
Khejur Gurer Rosoholla- Tips
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 20 Rosogolla Chana prepared from 2 Litre milk is enough.Print
Khejur Gurer Rosogolla
- Total Time: 45 minutes
- Yield: 20 Rosogolla 1x
Famous Bengali Khejur Gurer Rosogolla Recipe! You can follow this recipe to make the perfect Gur-er Roshogolla at home.
- 2 liters Full-Fat Milk
- 4-5 Tbsp. Lemon Juice
- 200g Khejur Gur er Patali/ Date Palm Jaggery (1 Cup)
- 100g Sugar (½ Cup)
- 1 Tbsp. Semolina/ Sooji
- ½ Tbsp. All Purpose Flour/ Maida
- 7 cups Water (½ Cup+ ½ Cup+6 Cups)
Making of Chana:
- 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 the 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 it 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.
Kneading the Chana:
- Kneading plays a major role in making proper Rosogolla. It is required to knead Chana to make it smooth to get soft Rosogolla.
- I used a plate for this process and kneaded the 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 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.
- aTake around 6 Cups of water in a deep bottom pan and bring it to a boil.
- dd 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 on 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 on low flame and two whistles to make Rosogolla in Pressure Cooker. Remove the Weight after two whistles and cook for 5 more minutes on 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.
- Prep Time: 15min
- Cook Time: 30min
- Category: Sweet
- Method: Cooking
- Cuisine: Bengali
- Serving Size: 40g
- Calories: 124
- Sugar: 14.8g
- Sodium: 56mg
- Fat: 3.4g
- Saturated Fat: 2.1g
- Carbohydrates: 20.2g
- Fiber: 0.1g
- Protein: 3.5g
- Cholesterol: 15mg
Keywords: Gurer Roshogolla Recipe, Khejur Gur er Roshogolla Recipe, Bengali Patali Gurer Roshogolla Recipe, Date Palm Jaggeri Rasgulla Recipe, Bengali Gur Rasgulla Recipe, Debjanir rannaghar
Bengali Sweet Recipes
- Potol Mishti | Halwai style Parwal Ki Mithai | Kheer Potol
- Komola Kheer (also known as Kheer Komola | Bengali Orange Kheer | Komlalebur Payesh)
- Bengali Mishti Doi (also known as Laal Doi)
- Doodh Sooji aka Mohanbhog aka Suji
- Narkel Chapa (also known as Narkel Tokti | Bengali Coconut Sondesh)
- Chaler Payesh (also known as Bengali Rice Kheer)
- Gokul Pithe (also known as Bengali Madan Gokul Pitha)
- Dudh Puli
- Taler Patishapta Pitha
- Taler Bibikhana Pitha (also known as Taler Pithe | Sugar Palm Cake)
- Chanar Jilapi (also known as Bengali Chanar Jilipi | Chana Jalebi | Paneer Jalebi)
- Kolar Bora (also known as Bengali Banana Fritters)
- Kamala Bhog aka Kamalabhog
Let's connect over Bengali Gur-er Roshogolla Recipe
I would love to see a picture if you are making the prawns following my recipe. You can share here at email@example.com. You can use my hashtag #debjanirrannaghar and share it through Instagram as well. and in addition, you can tag me at @foodofdebjani.
Purwaaii.Com - Bengali Online Store says
May I please share your Recipes on my site .
Sorry I can not get you! Sharing other's recipes considered as part of plagiarism!
Lopamudra Das says
Hi! You have lovely sweet dishes in your blog. I just have a query. Is the cup measure used in your recipes the standard 250ml cup or is it a different measure? Would be really helpful to know the measures.
it is probably 2nd time you are posting same question! however, answer remain same! I prefer to use typical baking ingredients cup whete the big cup = 150 ml
Sautéed and Baked says
These are fantastic! Can't only have one!