Nolen Gurer Er Chanar Payesh / Date Palm Jaggery Flavored Cottage Cheese Pudding

Ingredients :

For  Chana / Chenna / Cottage Cheese

1.  Cows Milk  -  1  Liter

2.  Cardamom Powder - 1 Tea Spoon

3. Sugar - 1 Cup

4. Water - 1 cup

5. All Purpose Flour  / Maida / Refined  Flour - 1 Table Spoon

6. Lemon   Juice   As   Required

For  Payesh  Or Kheer

1. Milk - 1 liter

2. Nolen Gur / Melted  Date palm Jaggery  - 1 cup

Methods :

1. Step - 1 ,  Take a  Heavy Bottom Pan or saucepan . Switch on the flame .  Then  pour  the milk  and bring to a boil  medium heat .  Bring  milk to boil in a saucepan . When  milk is boiled . Add lemon juice , stirring  constantly  ( about 2 minutes )  till milk has curdle , curd  separated  from whey . Remove pan from heat .  Place  muslin cloth  over  a bowl . Pour curdled milk  into  muslin and strain it .  Now  pour   water  on the  cottage cheese / chana / chenna / cottage cheese   particles to remove the lemon flavor  and  smell .  Strain  the  water   and  squeeze   the excess  water  .  Take a muslin cloth , gather  up corners of muslin  cloth . Hang  this bag for about 30 minutes . Gently squeeze bag to drain excess water .

2. Step - 2 , after 30 minutes ,  take a mixing bowl . Then add  chana / chenna /  cottage cheese  and add 1 table spoon all purpose flour or maida . Knead chana for 10 minutes . After 10 minutes , add cardamom powder  1 tea spoon . Knead for 5 minutes .

3. Step - 3 , Divide dough into  15 portions .  Make  a small smooth  ball  .

4.  Step - 4 , Take a pressure cooker . Switch on the flame . Then add 2 cup water and 1 cup sugar . Mix well . Bring  to boil on high heat stirring  till  sugar is dissolved . When sugar is dissolved , reduce  heat to very low .  Put  rasogolla / Rasgulla   in  hot syrup water .  Cover the pressure cooker  and close the lid . Simmer for 15 minutes .

5. Step - 5 , After 15 minutes , switch off the flame . Keep aside  for 30  minutes .

6. Step - 6 , After 30 minutes , open the pressure cooker . Transfer  rasogolla / Rasgulla  to  a  bowl  and  cover the bowl . Keep aside for 2 hours .

7. Step - 7 , Take a  saucepan . Then add 1 liter milk .  High heat . Stirring  occasionally . When milk   comes  to a  boil .  Then reduce heat to very low . Keep stirring .   Simmer for 20 minutes . When milk is half . Then add nolen gur or  Melted  date palm jaggery . Keep stirring . Stir till  gur / jaggery is dissolved . Remove  saucepan  from heat . Scrape cream from the sides  into milk . Mix well .  When  milk  is  completely thicken . Then add rasogolla / Rasgulla   and mix well . Cook for 1 minutes . Now  switch off the flame  .  Keep aside for 2 hours .

8. After 2 hours , place Nolen Gurer Chanar payesh  in serving bowl .

9. Serve  at room temperature  or cold .