Bengal’s Famous Nolen Gur Rasgulla Recipe

Prepare the Chhena (Paneer):

1. Boil the milk in a large pot. Once it starts to boil, lower the heat and gradually add the diluted lemon juice or vinegar.
2. Stir gently until the milk curdles and the whey separates.
3. Strain the curdled milk using a cheesecloth or muslin cloth. Rinse the chhena under cold water to remove the acidic taste.
4. Squeeze out excess water and hang the cloth for about 30 minutes to drain the water completely.

Knead the Chhena:

1. Transfer the drained chhena to a flat surface and knead it with your palms for about 10 minutes until it becomes smooth and soft.
2. Divide the chhena into small equal-sized portions and roll them into smooth balls, ensuring there are no cracks.

Prepare the Syrup:

1. In a large pan, add 4 cups of water and the sugar. Bring it to a boil.
2. Once the sugar has dissolved, carefully drop the chhena balls into the boiling syrup.
3. Cover the pan with a lid and cook the rasgullas on medium heat for 15-20 minutes. The balls will double in size as they cook.

Prepare the Nolen Gur Syrup:

1. In a separate pan, add the grated Nolen Gur and a little water (just enough to melt the jaggery).
2. Heat gently until the jaggery dissolves and forms a syrup. Add cardamom powder for flavor.

Combine:

1. Once the rasgullas are cooked, gently transfer them into the warm Nolen Gur syrup.
2. Allow the rasgullas to soak in the Nolen Gur syrup for at least 1-2 hours to absorb the flavor.

Serve:

1. Serve the Nolen Gur Rasgullas chilled or at room temperature. They can be stored in the refrigerator for a few days.