Gud ka Rasgulla Recipe | Nolen Gud Rosogolla

23 Nov Gud ka Rasgulla Recipe | Nolen Gud Rosogolla

Last Updated on November 23, 2025 by blessmyfoodbypayal

Gud ka Rasgulla Recipe | Nolen Gud Rosogolla with step wise pictorial and video method.

“Nolen” means ‘New‘ and “Gud” is ‘Jaggery‘ and from the name itself, it signifies that it is about a jaggery of seasonal and fresh nature, which is harvested during the winter season only from the month of November to February.

This jaggery is made from the sap collected from date palm tree and that’s why called as Khejur Gur/date palm Jaggery as well.

This gud is used in making number of desserts like ice cream, pyasam, sandesh, mishti doi and much popular Rasgulla.

Though hailing from West Bengal, but Rasgulla is one such Indian sweet which has attained global recognition and is being made and loved in every State, every City of the Country. 

Though it is not a matter of argument that which version of Rasgulla is most famous because obviously White Rasgulla is the clear cut winner but this Nolen Rasgulla is no less in taste and texture and is much loved during the winters specifically.

TIPS TO MAKE PERFECT GUD KA RASGULLA 

Always take full fat milk to make rasgulla.

Not for just this recipe in particular, but it is always suggested to add bit of water for boiling the milk as it helps in preventing the milk to stick at the base.

While the milk is boiling, keep steering it at intervals to prevent the formation of malai. This way the fat does not separate from the milk. 

When the milk is boiled, don’t immediately jump to curdle it. Let it cool down a bit for at least 5-7 minutes otherwise the texture of chenna will turn out to be quiet chew. 

This is very important to get rid of the excessive moisture from the chenna because if it will be too wet, the balls will not be made out and at the same time if chenna will be very dry, the balls will not be made again. 

Chhena needs to be mashed so good so that their remains no chunks of it because these chunks will not allow the balls to turn smooth .

It is very important that the balls should be smooth and crack free. Even if you following the recipe to the T but failed to make the balls crack free, your recipe is going to be spoiled.

If you are making Gud Wale Rasgulle, then you are free to use any kind of jaggery but if you are making Nolen Gud Rosogolla in particular, you have to make it with and only with date jaggery and none else.

Although the jaggery can directly be boiled into the water and then add chenna balls, but we preferred to soak it first so that we could sieve it to get rid of impurities of jaggery.

Add the channa balls into the jaggery syrup only when it is roll boiling. 

Even during the whole duration of cheena balls boiling ie 15 minutes, the heat should be such to keep the jaggery syrup roll boiling. 

Cook the chenna balls covered and only one or twice, open the lid and drizzle the jaggery syrup over them without touching the balls because at this time they are very delicate. 

So go ahead and enjoy this Bengali beauty because these are winters.

STEP WISE PICTORIAL RECIPE OF GUD KA RASGULLA RECIPE | NOLEN GUD ROSOGOLLA

 
Take 2 tbsp of water in a heavy bottomed pan which will help the milk not to stick to the bottom of the pan. Add milk and let it boil. Do stir at intervals so that cream/malai shouldn’t form on the surface of the milk and edges of the pan.

When milk boils, remove the pan from the heat and let milk cool down a bit for 5 minutes. Take a ladle full of milk and add 1 tbsp of vinegar water in it. Stir the ladle in the milk.

Keep on repeating the process until milk curdles and greenish water and milk solids are seen separately.

Sieve the curdled milk through a sieve lined with muslin cloth so that milk solids (chenna) gets collected in the cloth. Pour some water over the chenna so that smell and taste of vinegar washes away.

Squeeze the cloth so that excess water is released. Place the chenna carrying cloth in a towel and keep aside for 1 hour so that towel will soak all the remaining moisture from chenna.

Till the time, take very hot water in a bowl and add jaggery. Stir and leave the jaggery to melt till needed.

Put the chena in a wide tray or place. Mash it for 5-7 minutes with the upper side of your palm. But do not over do it.

Lastly mix corn flour in the chenna and turn the chenna into a dough.

Make equal sized 10 balls with no cracks.

Sieve the jaggery water in a pan. Add green cardamoms.Let the water come to rolling boil. Add all the balls in the jaggery water, but one by one.

Cover and let it cook for 15 minutes on high heat so that rolling of water shouldn’t come down.

Just for once or twice, remove the lid and pour boiling water over balls without touching them.

Take the pan off the heat and let it come to room temperature.

Enjoy hot, at room temperature or cold. We love it chilled.

GUD KA RASGULLA RECIPE | NOLEN GUD ROSOGOLLA – RECIPE CARD

Gud ka rasgulla recipe | Nolen Gud Rosogolla

blessmyfoodbypayal

Gud ka Rasgulla, actually the authentic Nolen Gud Rosogolla, delivers deep caramel sweetness, soft spongy texture and pure winter-comfort in every bite.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Course indian sweets

Cuisine Bengali

Servings 10

Ingredients

  

1 Cup = 250 ml

FOR CURDLING MILK

• 1 litre Cow's milk (full fat)
• 2 tbsp water
• 2 tbsp vinegar mixed in 1/4 cup water

FOR SHAPING RASGULLA

• curdled milk/chenna
• 1 tsp corn flour

FOR JAGGERY SYRUP

• 300 gram/1.25 cup Date palm Jaggery
• 5 cups hot water
• 2 green cardamoms

Instructions

 

• Take 2 tbsp of water in a heavy bottomed pan which will help the milk not to stick to the bottom of the pan.
• Add milk and let it boil.
• Do stir at intervals so that cream/malai shouldn't form on the surface of the milk and edges of the pan.
• When milk boils, remove the pan from the heat and let milk cool down a bit for 5 minutes.
• Take a ladle full of milk and add 1 tbsp of vinegar water in it.
• Stir the ladle in the milk.
• Keep on repeating the process until milk curdles and greenish water and milk solids are seen separately.
• Sieve the curdled milk through a sieve lined with muslin cloth so that milk solids (chenna) gets collected in the cloth.
• Pour some water over the chenna so that smell and taste of vinegar washes away.
• Squeeze the cloth so that excess water is released.
• Place the chenna carrying cloth in a towel and keep aside for 1 hour so that towel will soak all the remaining moisture from chenna.
• Till the time, take very hot water in a bowl and add jaggery.
• Stir and leave the jaggery to melt till needed.
• Put the chena in a wide tray or place.
• Mash it for 5-7 minutes with the upper side of your palm. But do not over do it.
• Lastly mix corn flour in the chenna and turn the chenna into a dough.
• Make equal sized 10 balls with no cracks.
• Sieve the jaggery water in a pan.
• Add green cardamoms.
• Let the water come to rolling boil.
• Add all the balls in the jaggery water, but one by one.
• Cover and let it cook for 15 minutes on high heat so that rolling of water shouldn't come down.
• Just for once or twice, remove the lid and pour boiling water over balls without touching them.
• Take the pan off the heat and let it come to room temperature.
• Enjoy hot, at room temperature or cold. We love it chilled.

Keyword gud ka rasgulla, nolen gur rosogulla