Nolen Gurer Rosogolla (Date Palm Jaggery Rosogolla)

-

Nolen Gurer Rosogolla (Date Palm Jaggery Rosogolla)

 


Ingredients

  1. 1 liter  milk
  2. 2 tsp lime juice
  3. 250 gm  nolen gur (date palm jaggery)
  4. 3 cup water

Steps

  1. First make Chhana (cottage cheese), boil milk in a pan and turn off the flame.
  2. Add lime juice and mix. See that water starts separating from the milk. Your Chhana (cottage cheese) is prepared.Keep it to cool down.
  3. Drain  water to get the chhana. Put the chhana on a cotton cloth and squeeze to drain the excess water.
  4. Now take the chhana in a mixing bowl and knead to a soft and smooth dough & make 10-15 small round shape and keep aside .

  6. In a heavy bottom large pan, mix water and jaggery and bring a boil .

  7. Once the jaggery is properly dissolved then the syrup is ready, place the chhana balls one by one into the syrup.

  8. Now you can see  the chhana balls are changing colour and becoming fluffy.
  10. Turn off the flame and let it come down to the room temperature.
  11. Your Nolen Gurer Rosogolla is ready to be served now.

Comments

Post a Comment

Popular posts from this blog

Elephant Apple Chutney(Chaltar Achar)

-
Image
Elephant Apple Chutney(Chaltar Achar) ingrediants 1 elephant apple(chalta) 1 tsp panch phoron(Indian 5 spices) 3 dry chillies 1 tsp turmeric 2 t spoon mustard oil Sugar to taste Salt  to taste   method Wash & cut elephant apple , boil it with turmeric and 1 tsp salt. Drain water and keep the water. Heat the oil; add chilli-panch phoron mix. When aroma starts coming out, add chalta pieces Give a stir and add  left over water and sugar. Remove from heat and let it cool down before you store it. You can store it for a week in room temperature and for a month in refrigerator.
Read more

Nolen Gurer patalir payes(bengali kheer or Bengali rice pudding with date palm jaggery)

-
Image
 Nolen Gurer patalir payes(bengali kheer or Bengali rice pudding with date palm jaggery) Nolan gur ( jaggery) is famous in Bengal, it is made in winter, palm tree juice is made from mesh. The palm juice is also taken raw as tari(Bengali term) But there is no pair of this jaggery in Bengal, and I do not know that it can be found anywhere else in India. Prep Time: 15 mins Cook Time: 35 mins Total Time:50 minutes ingrediants 1/2 cup   gobind bhog rice(mainly available in West Bengal) 1 litre fat milk   ½ cup chopped dates palm jaggery  ( can add more to taste) 1  tej patta ( bay leaf) 2 tablespoons chopped cashews ( optional) 1 tablespoon  cherry - (for garnishing-optional) Procedure Wash the rice and keep aside. Add milk and bay leaf in a heavy bottom pan and bring it to a boil. When the milk starts boiling add  rice to it and start stirring continuously to prevent scalding .  Wait till the rice gets cooked before you add
Read more

chicken ghondhoraj

-
Image
chicken ghondhoraj Gandharaj  is a cross between Lime and Mandarin orange. Also known as kaffir Lime or Markut Lime or magood Lime.In west Bengal it is famous as Gandhoraj lebu.It's flavor is so excellent that you put one or two drops in any recipe it's taste will increase much.   Ingredients 500 g - chicken 1/2 cup -oil 2 -Gandharaj lebu 1-capcicum & tomato(chopped) 2 - onion, chopped 2 tsp -garlic & ginger paste 1 tsp - chili powder 1 tsp -coriander powder 1 tsp -cumin powder 2 tsp -turmeric salt to taste 1 cup-water method Wash chicken  and marinate with salt, turmeric and ginger garlic paste and one gandharaj lebu juice. Heat oil in a frying pan, add chopped onion and fry light brown in color. Then add ginger garlic paste & cook for 2 minutes. Add cumin,coriander & turmeric powder and cook for 3 minutes Add the chicken pieces,tomato & capcicum and fry for 10-12 mins. then add a 1/2 cup warm water mix well ,cover t
Read more