Jaggery rasgulla recipe — also known as nolen gur rasgulla — is a delightful winter treat. These spongy, melt-in-the-mouth cheese balls soaking in fragrant jaggery syrup are simply heavenly. If you haven’t tried them, this is a must. The recipe uses chhena (Indian cottage cheese) and date palm jaggery (nolen gur or patali gur), a subtle and delicious variation on the classic rasgulla/rasagulla/rasogolla.
Traditionally, this jaggery rasgulla is made with date palm jaggery, popularly called patali gur or nolen gur. The earthen, caramel-like flavor of this jaggery pairs wonderfully with the delicate cheese balls, making the dessert especially delicious. Patali gur is commonly available in West Bengal during winter in both solid and syrup forms. Its unique aroma and taste are integral to many Bengali sweets and give this rasgulla its characteristic flavor.
With a few simple tips you can make this at home. Date palm jaggery is ideal for authentic flavor, but if unavailable you can use other jaggery varieties — though the final taste will differ. I recommend trying the recipe with nolen gur at least once for the true winter experience.
Notes on the method: I use a small amount of cornstarch while kneading the chhena to help bind the dough; you may substitute a pinch of maida if preferred. Follow each step carefully for the best results and soft, spongy rasgullas.
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Recipe
Jaggery Rasgulla Recipe | Gur rasgulla | Nolen Gurer Rasgulla
Ingredients
- 1 litre full fat milk or whole milk
- 3 tablespoon vinegar or lime juice (adjust as needed)
- 1 teaspoon cornstarch or maida
- 1 cup date palm jaggery, grated
- ½ cup sugar
- 4 cup water
- 1 teaspoon cardamom powder
Instructions
Making chhena for rasgulla
- Heat the milk in a pan and bring it to a boil.
- When the milk boils, reduce the heat and add vinegar or lime juice one teaspoon at a time while stirring. Continue until the milk curdles and the whey separates.
- Strain the curdled milk through a cheesecloth or muslin cloth and rinse the chhena under running water to remove any residual sourness from the vinegar or lime juice.
- Gently squeeze out excess water and place the wrapped chhena under a heavy object for 5–10 minutes. The chhena should be neither too dry nor too wet.
Making the chhena balls
- Knead the chhena with cornstarch by mashing with your hand until you get a smooth, slightly glossy dough. This takes about 8–10 minutes.
- Divide the dough into equal portions and roll into small, smooth, crack-free balls. Any cracks can cause the balls to break while cooking.
Making jaggery syrup
- In a wide, heavy-bottomed pot, heat the water and add sugar, grated jaggery, and cardamom powder. Stir and bring to a boil until the jaggery fully melts. The syrup should be runny — there’s no need to make it one- or two-string.
For assembling jaggery rasgulla
- Gently add the chhena balls one by one into the bubbling syrup. Cover and cook on high heat for 8 minutes.
- Remove the lid — you will notice the balls have expanded. Turn each ball gently and cook uncovered on high heat for 3 minutes.
- Reduce the heat to low–medium, cover, and cook for another 15 minutes. Check occasionally and turn the balls gently twice during this period.
- Turn off the heat and transfer the rasgullas along with the syrup into a bowl. Let them rest and soak for 4–5 hours. Ensure they remain submerged so they stay plump and don’t flatten.
- Serve chilled or at room temperature. Your jaggery rasgulla is ready to enjoy.
Notes
- The chhena should be balanced in moisture: too dry makes rasgullas hard; too moist and they may break or not hold shape.
- Do not over-knead the chhena; overworking will lead to firm rasgullas.
- Use a large vessel so the balls have room to expand and move during cooking.
- Suggested cooking schedule: 8 minutes covered on high heat, then 3 minutes uncovered on high, then 15 minutes covered on low–medium, turning the balls occasionally.
- The syrup should remain runny. If it thickens while cooking, add a little water to loosen it.
- To add more jaggery later, heat a small amount of syrup with the extra jaggery until it melts, cool completely, and then pour over the rasgullas. Do not add extra water to this mix, as it may affect texture.
Nutrition
Carbohydrates: 29 g |
Protein: 3 g |
Fat: 3 g
Nutrition Disclaimer:
Nutrition information is an estimate and may vary based on brands and exact ingredient amounts. For precise values consult a nutrition tool or professional.