Nolen Gurer Rosmalai

Nolen Gurer Rosmalai

Though normal rosmalai(made of sugar) is easily available throughout the year in all the sweet stall in Bengal, but only in winter you will find this yummy  nolen gurer rosmalai ,nolen gurer payes,nolen gurer rasogolla,sandesh when the juice is being extracted from the palm tree, and the gur or jaggery  is made from this juice.

Preperation Time : 60 Minutes

Cooking Time : 60 Minutes

 

We will make the rasmalai in two step,first we make rasgullas ,then rasmalai

Ingredients of Rosmalai

For Rosogolla :
 

• 1 liter whole milk
• 3 tablespoons lemon juice
• 1 cup sugar
• 4 cups water

 
For Rosomalai :

• Full Fat Milk -1 liter
• nolen gur(palm jaggery) - 1/2 cup
• Chopped kaju - 4 to 5 for garnishing
• Saffron for garnishing(optional)

How to make Rosmalai 

Making Rosogolla

Heat milk in a heavy bottom pan.

• Once the milk comes to a boil,add lemon juice till the milk curdles.
• Strain the curdled milk using a muslin cloth.
• Squeeze the muslin cloth to remove all the water from the chena.
• Take the chena in a bowl & mash the chena with your hands  to make it soft and smooth. This is an important step to make sure that the rasgullas are soft.
• Make small balls from the chena .
• Meanwhile in a pan mix the sugar and water and let it boil at high temperature.
• Put the chena balls in the boiling sugar syrup
• Cook the rasgullas in sugar syrup for 20 minutes on high flame.Then remove it grom the oven and allow it to cool.
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When it completely cool down squeeze it to remove the Sugar Syrup from it & keep aside.

 

Rosomalai Making :

Now take a pan and boil milk .



When the mixture will be 1/3 of its consistency add the squeezed rosogollas and turn off the stove and let the rosmalai to cool down.