Rasgulla is a syrupy dessert. It is immensely popular in India. Sugar free Chenna Rasgulla is jaggery based rassogulla. Bengalis also call it Nolen Gurer Rasogulla. We soak soft cottage cheese balls in light palm sugar syrup overnight for best results.
Learn to make these easy spongy balls made with fresh ricotta. They are gluten free and can be made anytime you have extra full cream milk at home.
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What is Nolen gur?
Jhola gur or Nolen gur is the new jaggery. It is extracted from date palm trees. Nolen gurer recipes have an earthen feel to it. All sweets are slightly brown in color as it uses natural sugar. Nolen gurer payesh, gurer kachagolla, sandesh and raskadam are other recipes. I love using natural sugar for sweets instead of white sugar. Hence, nolen Gurer rassogulla is my favourite sweet for every winter.
Travel trivia: Pahala
One place which deserves special mention is Pahala. It is near Bhubaneshwar, Odisha. It is just outside the main city and they make sweets exclusively. You can also sit down and have a cup of tea while your order is packed. Most drivers going inter-city take a halt there to enjoy these delicacies. Chenna pudo and Chenna jhili are a bonus to taste. Most sweets are made with paneer or cottage cheese and sugar.
It is a must visit for a foodie. This place has stalls along both sides of the road. You will never see so many sweets on a highway. There are many other sweets which can be made from the same.
Ingredients
- full cream milk
- apple cider vinegar or lemon juice
- 250 gm palm/coconut sugar
Equipment
- saucepan
- sieve
- muslin cloth
- bowl
Instructions
- Boil the milk and keep this aside for 5 minutes, so that it cools a little.
- Mix 2 tbsp. of lemon juice/vinegar with ¼ cup water and slowly add to the milk as it starts to coagulate. Add more lemon juice to the milk until the cheese and the water is clearly separated.
- Strain coagulated milk in a muslin cloth. Drain it in a utensil beneath the sieve. This will separate chena or cottage cheese.
- Pour a cup of cold water on the cheese to remove any bitterness residue of lemon.
- Add 4-5 cups of water to palm sugar and let it boil in a pressure cooker.
- Add 2 tablespoon milk to the syrup to remove any impurity of palm sugar. Continue this process until a clear base with light orange color is visible. You may also add around ½ cup of milk to the sugar mixture and pressure cook with 1 whistle, this will speed up the purification process.
- Mash the cheese in plate for 4-5 minutes until smooth.
- Roll cheese into small 10-12 balls of same size.
- When the syrup is boiling, add the balls one by one and pressure cook it on medium flame. Reduce the flame and cook for 7-8 minutes after 1 whistle.
- Keep the cooker in cold water so that the steam cools down.
- Transfer the contents to a serving bowl.
- Let it cool further in the refrigerator for a minimum of 5-6 hours if you want to serve it cold.
Storage
Store nolen gurer rassogulla in refrigerator for 4-5 days.
Variation
If you want to use normal sugar, you can use the rassogulla recipe.
FAQs
Yes, it improves digestion and has a high iron content so helps avoid anaemia. It also increases body heat so helps avoid cold in winter months.
Nolen gur is soft while patali gur is hardened version.
It helps increase body heat and also avoid respiratory diseases. Helps avoid anaemia, aid digestion and purify the body.
Related links
Nolen Gurer Rasogulla recipe
Equipment
- saucepan
- Sieve
- muslin cloth
- plate
Ingredients
- 1 ½ liter full fat milk
- 2 tbsp. vinegar or lemon juice
- 250 gm palm/coconut sugar
Instructions
- Boil the milk and keep this aside for 5 minutes, so that it cools a little.
- Mix 2 tbsp. of lemon juice/vinegar with ¼ cup water and slowly add to the milk as it starts to coagulate. Add more lemon juice to the milk until the cheese and the water is clearly separated.
- Strain coagulated milk in a muslin cloth. Drain it in a utensil beneath the sieve. This will separate chena or cottage cheese.
- Pour a cup of cold water on the cheese to remove any bitterness residue of lemon.
- Add 4-5 cups of water to palm sugar and let it boil in a pressure cooker.
- Add 2 tablespoon milk to the syrup to remove any impurity of palm sugar. Continue this process until a clear base with light orange color is visible. You may also add around ½ cup of milk to the sugar mixture and pressure cook with 1 whistle, this will speed up the purification process.
- Mash the cheese in plate for 4-5 minutes until smooth.
- Roll cheese into small 10-12 balls of same size.
- When the syrup is boiling, add the balls one by one and pressure cook it on medium flame. Reduce the flame and cook for 7-8 minutes after 1 whistle.
- Keep the cooker in cold water so that the steam cools down.
- Transfer the contents to a serving bowl.
- Let it cool further in the refrigerator for a minimum of 5-6 hours if you want to serve it cold.
Food safety
- Milk products have a short expiry date so consume fast.
- Always keep them refrigerated. Discard if smells different or tastes rancid.
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