Nolen Gurer Rosogolla (Fresh Jaggery Rasgulla)

Steps

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1. 1
   Combine nolen gur and water in a saucepan. Heat gently over low flame, stirring occasionally, until the jaggery melts completely without boiling. Transfer the syrup to a bowl and set aside for later use in soaking the rasgullas.
   ▶ ≈1:56
2. 2
   Pour full-fat milk into a heavy-bottomed vessel and heat over medium-high flame, stirring continuously until it reaches a gentle simmer. Do not bring to a rolling boil.
   ▶ ≈2:58
3. 3
   Mix vinegar and water in a bowl. Set up a strainer lined with double-layered muslin cloth over a bowl. Prepare a bowl of ice-cold water for rinsing the chenna.
   ▶ ≈3:25
4. 4
   Once the milk reaches a gentle simmer, turn off heat and stir gently for 2–3 minutes to stabilize temperature. Gradually add the vinegar-water mixture in small amounts while stirring gently until the milk curdles completely and whey separates from the solids.
   ▶ ≈4:08
5. 5
   Immediately strain the curdled mixture through the muslin cloth. Rinse thoroughly with ice-cold water 2–3 times to remove the vinegar taste and stop the cooking process.
   ▶ ≈5:03
6. 6
   Once cooled, gently squeeze the muslin cloth to remove excess moisture. The chenna should be moist but not wet or dripping. Transfer to a clean plate placed over a damp cloth.
   ▶ ≈5:26
7. 7
   Using the heel of your palm, rub the chenna against the plate in a rubbing motion. Initially it will appear grainy. Continue rubbing and gathering it back together until it becomes smooth, creamy, binds together easily, and no longer sticks to the plate or hand.
   ▶ ≈6:15
8. 8
   Test by rolling a small portion into a smooth, crack-free ball. Once achieved, gather all chenna into a ball shape and cover with a damp cloth.
   ▶ ≈7:14
9. 9
   Divide the chenna into equal portions of 20 grams each. Roll each portion gently between your palms with light pressure to form smooth, crack-free round balls. Cover the shaped rasgullas with a damp muslin cloth.
   ▶ ≈7:58
10. 10
    In a wide vessel, combine sugar and water. Heat over high flame until sugar dissolves completely. Cover and bring the syrup to a rolling boil.
    ▶ ≈8:58
11. 11
    Once the syrup is boiling vigorously, gently add the rasgullas one by one. Boil uncovered for 2–3 minutes until they puff slightly and set their structure. Cover and cook on high flame for 12–15 minutes, keeping the syrup at a rolling boil.
    ▶ ≈9:21
12. 12
    After 12 minutes, uncover and check that the rasgullas are well puffed and spongy. Using a ladle, gently remove them and immediately transfer to ice-cold water. Let them cool completely; once they sink, they are fully cooked.
    ▶ ≈11:21
13. 13
    Once cooled, gently squeeze each rasgulla once to remove excess water without over-compressing. Transfer them to the prepared nolen gur syrup and soak for at least 5–6 hours or overnight in the refrigerator.
    ▶ ≈12:36