Name sounds familiar and we start salivating?. Well, Kolkata Winter is the time to salivate with various desserts made from Gur or Jaggery and one such is Rosogolla. We all know Kolkata was the place where Rosogolla was discovered and Nolen Gur’er Rosogolla is to die for. Let’s dig in #MadhubishsKitchen #foodie #foodies

Course – Dessert

Cuisine – Indian

Author – MadhubishsKitchen

Serves -2 people

Preparation time-10 mins, Cooking time-4hrs including resting time

Ingredients

1 ltr milk

1 lime juice

1/4 tsp sooji

1/2 cup Nolen Gur

1/2 cup sugar

4 cups water

1 cup Nolen Gur

Method

In a heavy bottomed pan boil milk, set aside and add lime juice. Let the milk curdle. If it doesn’t curdle then add 1 more lime juice . Pour the curdled milk in a bowl over a cloth which is over a strainer. Wash the curdled milk at this time with cold water to get rid off the sour odour. Tie the cloth and let it hang for 1 hour. Take the Chana and put it into a plate. Add sooji and mix. With the heel of your palm mash the Chana until the moisture is just released and the Chana will leave the surface of the plate. Make small balls without any crack. Set aside.

In a heavy bottomed pan add Patali Gur, sugar and water and bring it to boil. Add the Chana Balls and in high flame boil for 10 mins, stir once and reduce the flame to medium and boil for 10 mins, stir once. The Chana Balls have already doubled in size. Reduce the flame to low and add 1 cup Patali Gur, stir and with two spoons take the Rosogolla and squeeze the juice and add back to Gur syrup. The Rosogolla has become heavy at this time. Switch off the flame and keep it covered for 3 hrs.

Plate and enjoy a Kolkata Wintry delicacy and you shall ask for more, I assure you