Description
Famous Bengali Khejur Gurer Rosogolla Recipe! You can follow this recipe to make the perfect Gur-er Roshogolla at home.
Ingredients
Units
Scale
- 2 liters Full-Fat Milk
- 4-5 Tbsp. Lemon Juice
- 200g Khejur Gur er Patali/ Date Palm Jaggery (1 Cup)
- 100g Sugar (1/2 Cup)
- 1 Tbsp. Semolina/ Sooji
- 1/2 Tbsp. All Purpose Flour/ Maida
- 7 cups Water (1/2 Cup+ 1/2 Cup+6 Cups)
Instructions
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
Nutrition
- 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