Nolen Gurer Rosogulla
Recipe credit ; kitchen of debjani
1 ltr full fat milk
Lemon juice about 2/3 tbsp
1 cup nolen Gur syrup / 125 gms Gur
1/2 cup sugar
3 cups water +3/4 cup more
1 1/2 tsp Maida
1 1/2 tbsp sooji
Boil the milk . As it comes to a boil add the lemon juice a tbsp at a time. As it starts curdling switch off the flame and stir it with a ladle. It should seperate from the whey. Immediately strain in a fine sieve or cheesecloth. Wash it with very little water not too much or the chenna will harden
Tie it in a muslin cloth and keep it under a weight for about 20 mins to remove the liquid.
Take the lump of chenna in a clean thali
Knead the chenna with your palms till it is like a smooth pliable dough. It takes time.
Make small balls with the chenna kneading between the palms . It should have no cracks.
Put the water to boil and as it starts boiling slide in the sugar and the Gur. Stir till the sugar melts. Remove the scum if any. Add the balls of chenna and let it boil. Cover with a lid . Cook on a medium flame for about 30-40 minutes. Check in between if the syrup gets thickish add in 1/2 cup of hot water.