Nolen Gur er Rosogulla (Rosogulla made with date palm jaggery syrup)

Nolen Gur er Rosogulla (Rosogulla made with date palm jaggery syrup)

Date jaggery rosogulla is a popular kolkata delicacy that is available there mostly during winters. They are a bit healthier than sugary ones. Date jaggery can be stored in refrigerator for using them in special occassions. This rosogulla tastes awesome, smells heavenly and is super easy to make. I have stuffed them with some dry fruits to give a little crunch to these soft rosogullas. If you don’t want to use dry fruits,  you can skip this step.  A perfect rosogulla is, soft, spongy and melts in your mouth. Here you go with the recipe on how to make perfect Date jaggery rosogulla.

Preparation Time: 30 minutes

Cooking Time: 1 hour

Servings: 18 rosogullas


  • Cow’s Milk  (preferably full fat)  2 litres
  • Vinegar  30 – 35 ml
  • Suji  1 tsp
  • Maida  1 tsp
  • Date Palm Jaggery  200 g
  • Sugar  100 g
  • Water  600 ml
  • Pistacios  20, chopped
  • Raisins  20, chopped


  1. In a deep veesel, take milk and bring it to boil. Switch off the flame and wait for five minutes.
  2. Add vinegar slowly while stirring the milk continuously.
  3. Once the milk has curdled completely, strain it on a cheese cloth, discarding the whey.
  4. Wash the collected paneer under cold running water to get rid of the smell of vinegar.
  5. Squeeze out all the water and keep the pouch under some heavy weight object to remove excess water. Keep it aside for twenty minutes to half an hour.

  6. Remove the cheese cloth, add maida and suji and knead it well to get a smooth dough. This may take around ten minutes.
  7. Divide the dough into equal parts and mould them into balls. Flatten each ball, keep some dry fruits of your choice in the centre, bring together the edges and bind them tightly into balls again.

  8. For the syrup, take jaggery, 20 g sugar and water in a pressure cooker. Bring it to boil and drop the balls into the syrup. Close the lid and wait for the first whisle. Once you hear the blow, simmer and cook for another five minutes.
  9. Once the pressure drops, transfer the rosogullas (and not the syrup) into a bowl.
  10. Add the remaining sugar, cook only till the sugar dissolves. Switch off the fire.
  11. Once the syrup comes to normal temperature, pour it over the rosogullas. Never pour it when hot or else rosogullas may turn  hard.  Let them soak in the syrup for two hours.
  12. Serve them chilled.


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