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Date Jaggery Rasgulla


Bengali cuisine is all about exotic tastes and flavours, and there are several dishes that you can find with unique tastes and flavours. Whether it is the classic Roshogulla or the Sondesh and Bhapa Doi, you will find a unique flavour and taste in each sweet dish. One such ingredient that holds prominence in Bengali cuisine is date jaggery that itself is amazing in taste. Combined with the exotic taste of date jaggery, when you will have a bite of this interesting Date Jaggery Rasgulla or Nolen Gurer Rosogulla, it will give you a heavenly experience. It is an extremely popular delicacy in Kolkata is a must try dish whenever you witness the city. Try this mouth-watering dessert recipe prepared using milk, semolina, date jaggery, ghee, sugar and lemon juice.

1 litre milk
1 cup date jaggery
1 tablespoon ghee
3 cup water
1 cup sugar
2 tablespoon lemon juice
1 tablespoon semolina

Step 1
In a wide pan or pot, add milk and bring it to a boil on medium-high flame. After boiling, switch off the flame and add ]lemon juice in it to prepare chhena or paneer. (Note: You can also use vinegar for making homemade paneer.)

Step 2
Once the milk curdles, filter the chhena or Indian cottage cheese in a muslin cloth. Rinse the cheese in cold water.

Step 3
In a deep saucepan or pot, add sugar, date jaggary and water. Stir well to mix and heat until sugar and jaggery melts completely and a syrup is prepared.

Step 4
Knead the cottage cheese with ghee and semolina until it becomes a smooth dough in a dough kneading plate. Make small cheese balls out of the dough.

Step 5
Add the balls to the syrup and cover the pot. Boil it on medium-high flame for about 15 minutes and allow the rasgulla to rest and cool completely. Enjoy warm!