Nolen Gurer Choto Rasogolla / Cottage Cheese Small Size Or Mini Balls Dumplings In Date Palm Jaggery Syrup

Ingredients :

1. Cows  Milk  - 1 Liter

2. Lemon Juice As Required

3. Nolen Gur / Gur / Date Palm Jaggery - 1 Bar Or  700 Gm

4. Water - 1 Liter

5. Refined flour / maida - 1  tea spoon

Methods :

1. Step - 1 , Take  a wok or kadai . Then add milk in a wok . keep stirring . Heat milk in a wok  and bring it to boil for about 10 minutes . After 10 minutes , when its starts boiling add  lemon juice  and wait  for the milk curdle completely . Then switch off the flame and let it cool  for  30 minutes . Once it cool , then pour over a thin cloth and tie it with a tight knot . Wash  ( chena / chana / paneer / or fresh cottage cheese well using cloth under  cold running water  to remove  lemon juice  flavor , press  out  or drain out excess water . Take in a steel plate and press down .

2. Step - 2 ,   Take a  round steel plate . Then add chana/ chena / paneer / cottage cheese  , and add  add  1  tea spoon  spoon  refined flour /   maida    . Mix  it very well . Knead  the  ( chana / chena / panner / cottage cheese )  with the heel of   your palm  for  10 - 15   minutes ,  until it become soft and smooth .

3. Step - 3 , Now make a smooth soft lemon size small  balls  or round size small balls . Then make 30  balls from the chana/ cottage cheese / chena dough .   Keep  aside .

4. Step - 4 , Now take a wok or kadai . Switch on the flame . Then add 1   liter water  and add  nolen gur / date palm jaggery  . Mix it very well . Bring  to boil on high heat  stirring till  gur / date palm jaggery  is dissolved .  When  gur / date palm jaggery  is dissolved . Then add raw rasogolla balls   to gur / date palm jaggery  syrup water one by one very carefully . High flame  for  about  20 minutes . After 20  minutes  , Reduce heat very low . Simmer for 10 minutes . cover it .

5. Step - 5 , After  30 minutes , open the cover . Stir .  You will notice the rasogollas  are double  in  their size . Switch off the flame . Transfer to a bowl and cover the bowl  . Keep  aside rasogolla in nolen gur / date palm jaggery  syrup for at least  6 - 8  hours .

6. Step - 6 , After  8  hours ,  place  rasogolla  in serving plate .

7. Serve at room temperature  or cold .