Khejur Gur Er Rosogolla

Khejur Gur Er Rosogolla

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INGREDIENTS 

Full Fat Milk: 2 Lit
Lemon Juice: 4-5 tbsp
Khejur Gur er Patali (Date Palm Jaggery): 200g (1 Cup)
Sugar: 100g (1/2 Cup)
Semolina/ Sooji: 1 Tbsp.
All Purpose Flour/ Maida: ½ Tbsp.
Water: ½ Cup+ ½ Cup+6 Cups

INSTRUCTIONS

Making of Chana:

• Mix Lemon Juice with ½ cup of lukewarm water and keep that aside for making Chana.
• Now mix ½ Cup water along with the full fat milk and bring it to boil in a deep bottom pan for around 7-8 minutes in medium flame.
• Switch the flame off and start mixing the Lemon water in 2 parts. After adding the first part to the milk using a spatula mix it properly and then add remaining lemon water.
• At this point milk will start separating in to Chana or cottage Cheese and water.
• Cover the pan with a lid and leave it for 5 minutes.
• After five minutes open the lid and using a strainer discard the water from the cottage Cheese.
• Don’t wash Chana after separating from the water as washing it under cold water will harden Chana.
• Now take the Chana and place it in the middle of a Muslin cloth and tie all the sides of the cloth.
• Place the Chana covered with the cloth in a flat place and put some weight over it (I have used my Shil Nora/ Shil Batta for this step) for 10 minutes to discard excess water from it.
• Remove the weight and remove Chana from the Cloth and you will see a flat plate of Chana or Cottage Cheese now.

Kneading the Chana:

• Kneading plays major role in making proper Rosogolla. It is required to knead Chana to make it smooth to get soft Rosogolla.
• I have used a plate for this process and kneaded entire Chana in batches using my palm (as shown in the picture).
• When the kneading process is complete, add Suji and Maida to the Chana and knead it again to mix both the ingredients.
• Cover it with a cloth and make the syrup before making the Round balls.

Making of the Gur Syrup:

• For making Rosogolla we need light syrup. I have used Khejur Gur or Date Palm Jaggery and Sugar in a ratio of 2:1 for making the syrup.
• Take around 6 Cups of water in a deep bottom pan and bring it to boil and add Khejur Gur and Sugar to the boiling water and start cooking in low flame till both Gur and Sugar dissolve completely.
• It will take around 5 minutes to make the syrup. Be handy with some more water which needs to be added to make the syrup thin as and when required.
• Remove impurities that may appear in the top of the syrup using a spoon.

Making of Rosogolla:

• Make 1.5” dm Round Balls from the previously kneaded Chana and you can make around 20-25 Balls out of the Chana prepared from 2 Lit milk.
• Make sure that there is no crack in the balls 
• Transfer all the Balls to the syrup in one go and start cooking in low flame covering the Pan with a lid for 30-40 minutes. It took me 40 minutes to cook Khejur Gur er Rosogolla.
• You can use Pressure cooker as well for making Rosogolla and it requires around 8 minutes of cooking in low flame and two whistles to make Rosogolla in Pressure Cooker. Remove the Weight after two whistle and cook for 5 more minutes in low flame.
• I have used a big 5 Lit Pot for making Rosogolla and in cases you are not available with a big pan then make Rosogolla in small batches.

Source: kitchenofdebjani.com
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