To make Nolen Gur Rasgulla, the process is quite similar to making regular Rasgulla. Here’s how it’s typically done:
Chhena Preparation: Chhena is prepared by curdling milk with lemon juice or vinegar. Once the milk solids have separated from the whey, they are collected and drained.
Kneading and Shaping: The chhena is then kneaded until it becomes smooth and free of lumps. Small portions of the chhena are shaped into round balls and gently flattened.
Sugar Syrup: A sugar syrup is prepared by dissolving sugar in water and boiling it until it forms a clear syrup. In the case of Nolen Gur Rasgulla, nolen gur is added to the syrup to infuse the sweet caramel-like flavor.
Cooking: The chhena balls are gently dropped into the simmering sugar syrup. They are covered and allowed to cook for some time, during which they absorb the flavors of the syrup and expand in size.
Serving: Once the chhena balls have become soft and spongy, they are taken out of the syrup and allowed to cool. Nolen Gur Rasgulla is then ready to be served.
The use of nolen gur in the sugar syrup gives the Rasgulla a unique and complex flavor, combining the sweetness of the jaggery with the milkiness of the chhena. This variation is particularly popular during the winter months when nolen gur is in season.
Nolen Gur Rasgulla is a cherished dessert in Bengali cuisine and is often prepared during festivals and special occasions. It’s loved for its rich taste and cultural significance.