Make Nolen Gur Rasgulla With This Recipe At Home In 30 Minutes

Here is how you can make healthy rasgulla recipe using jaggery and not sugar within 30 minutes.

nolen gur rasgulla

Low in calories, better than having sugar, reap the benefits of jaggery, and satisfy those sweet cravings with this easy rasgulla recipe made with gur.

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Nolen Gur Rasgulla Recipe Card

These healthy and delicious rasgullas are a must try in the scorching heat.
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  • Total Time :30 min
  • Preparation Time : 5 min
  • Cooking Time : 25 min
  • Servings : 8
  • Cooking Level : Medium
  • Course: Desserts
  • Calories: 100
  • Cuisine: Indian
  • Author: Kishori Sud

Ingredients

  • 1½ litre whole milk
  • 2 tbs lemon juice
  • 3 cups water
  • 3 cups grated jaggery

Step

  • Step 1 :

    In a colander, layer a muslin or cheesecloth and keep it aside.

  • Step 2 :

    Now, take a deep saucepan and pour in whole milk and bring it to a boil.

  • Step 3 :

    Once it is done, switch off the heat and pour a cup of water into the pan. This will cool down the milk to some extent. It’s important to cool down the milk a bit before we put the lemon juice in it or the scheese would not be soft.

  • Step 4 :

    So now pour in the lemon juice in the milk and stir which wil make the milk curdle.

  • Step 5 :

    Let the milk cool down for a few minutes and then strain through a cheesecloth.

  • Step 6 :

    Now, rinse the cheese with running water to eliminate the sour taste needs. This is an important step as it will ensure that the rasgulla turns out soft.

  • Step 7 :

    Now, tie the ends of the cheesecloth to squeeze off all the excess water. And let it hang for 30 minutes.

  • Step 8 :

    Next, take the cheese out of the cloth in a clean plate and start kneading. Do this for at least 10 minutes or until it turns into a soft cheese dough. If your hands start feeling oily, that is a good sign.

  • Step 9 :

    Once the dough is ready, make tiny balls and try to avoid cracks in the dumpling.

  • Step 10 :

    Next, make the jaggery syrup by mixing water with jaggery and bring it to a boil. It should have a runny consistency.

  • Step 11 :

    Once the syrup is ready, drop the cheese balls into it but very few in one go as they puff up.

  • Step 12 :

    Cover the pan with a lid and let it cook for about 15 minutes on medium heat.

  • Step 13 :

    But keep checking the consistency of the syrup, add water if it gets too thick and once the rasgullas are double in size, this means they are ready.

  • Step 14 :

    Switch off the heat, and leave the rasgulla in the syrup and serve once it cools down.