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Gud ka Rasgulla Recipe | Nolen Gud Rosogolla

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.
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Prep Time 30 minutes
Cook Time 30 minutes
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