Uploaded January 2026 | Updated September 2026, 3 weeks ago
This Nolen Gurer Rosogolla is one of my favourite winter desserts, soft, delicate, and made with a beautiful ingredient called Nolen Gur which means New or Fresh Jaggery. ✨
I’ve shared the perfect recipe with all the measurements and tips to help you achieve the softest, spongiest rosogollas.
Do give it a try. Happy cooking! ❤️🍽️
Precision that makes every recipe perfect.
Accurate measurements, effortless use, and a sleek design made for everyday cooking ❤️
Check out our Cüraa Kitchen Weighing Scale!
You can shop from:
Amazon here - amzn.in/d/00B2olp
Our website - curaahome.com/products/curaa-kitchen-weighing-scale
Check out this product on Zepto -
zepto.com/pn/curaa-kitchen-scale-kitchen-food-weighing-scale-for-health-fitness-baking-cooking-tare-function/pvid/0edc2b12-f3bb-48c7-9ae6-c33b94ba07b3
Full written recipe - Nolen Gurer Rosogolla
Prep time: 10 minutes
Cooking time: 1 hour
Serves: 12–14 rosogolla
Ingredients:
Nolen Gur Syrup (For Soaking)
NOLEN GUR | नोलन गुर 1 CUP
WATER | पानी 2 CUPS
Chenna
MILK | दूध 1 LITRE (FULL FAT)
VINEGAR | सिरका 3 TBSP
WATER | पानी 3 TBSP
ICE COLD WATER | बर्फ़ वाला ठंडा पानी AS REQUIRED
Sugar Syrup (For Boiling)
SUGAR | शक्कर 1.5 CUPS
WATER | पानी 7 CUPS
Method:
Add the nolen gur and water to a saucepan. Place it on low flame and gently heat, stirring occasionally, just until the gur melts completely. Do not boil or overcook. Transfer the melted syrup to a bowl and keep aside; this will be used later for soaking the rosogollas.
Pour the milk into a heavy-bottomed vessel and place it on medium-high flame. Stir continuously and bring it to a gentle simmer.
While the milk heats, mix vinegar and water in a bowl. Set up a strainer lined with a double-layered muslin cloth over a bowl, and keep ice-cold water ready.
Once the milk reaches a simmer, turn off the flame and stir for 2–3 minutes to slightly cool it. Gradually add the vinegar-water mixture while gently stirring, adding little by little until the milk curdles completely and the whey separates.
Immediately strain the chenna and rinse thoroughly with ice-cold water to remove the vinegar taste and stop further cooking.
Once cooled, squeeze the muslin cloth to remove as much excess moisture as possible. If needed, loosen the chenna slightly and squeeze again. The chenna should be moist but not wet or dripping. Transfer it to a clean plate or paraat placed over a damp cloth so it doesn’t slip.
Using the base of your palm, rub the chenna against the plate. Initially it will appear grainy. Continue rubbing, gathering it back together, and repeating the process until it becomes smooth and creamy, comes together easily, and does not stick to the plate or your hand.
Test by rolling a small portion into a smooth, crack free ball. Once achieved, gather all the chenna into a dough like ball and cover with a damp cloth.
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 rosogolla with a damp muslin cloth.
In a wide kadhai, add sugar and water. Place on high flame and allow the sugar to dissolve completely. Cover and bring the syrup to a rolling boil.
Once boiling vigorously, gently add the rosogolla one by one. Let them boil uncovered for 2–3 minutes until they puff slightly and set their structure. Cover and cook on high flame for 12–15 minutes, ensuring the syrup maintains a rolling boil throughout.
After 12 minutes, uncover and check the rosogolla should be well puffed and spongy.
Using a ladle, remove the rosogolla and immediately transfer them into cold water. Let them cool completely; once they sink, they are fully cooked.
Once cooled, gently squeeze each rosogolla once to remove excess water without compressing them. Transfer them to the prepared nolen gur syrup and allow to soak for at least 5–6 hours or overnight in the fridge.
Your soft, spongy Nolen Gurer Roshogulla is ready.
#YFL #SanjyotKeer #nolengurerrosogolla #rosogolla #rasgulla
Follow Your Food Lab on:
instagram.com/yourfoodlab
facebook.com/yourfoodlab
Follow my personal handles here: (Chef Sanjyot Keer)
instagram.com/sanjyotkeer
facebook.com/sanjyotkeerofficial
https://x.com/sanjyotkeer
The Music I use in All my videos - bit.ly/3CdPbSc
(Best for independent creators)
Intro 0:00
What is Nolen Gur 0:40
Soaking Syrup 2:05
Making Chena 2:58
Kneading Chena 6:10
Shaping Rosogolla 7:30
Boiling Process 9:00
Final Process 11:37
Plating 13:49
Outro 14:54
This Nolen Gurer Rosogolla is one of my favourite winter desserts, soft, delicate, and made with a beautiful ingredient called Nolen Gur which means New or Fresh Jaggery. ✨
I’ve shared the perfect recipe with all the measurements and tips to help you achieve the softest, spongiest rosogollas.
Do give it a try. Happy cooking! ❤️🍽️
Precision that makes every recipe perfect.
Accurate measurements, effortless use, and a sleek design made for everyday cooking ❤️
Check out our Cüraa Kitchen Weighing Scale!
You can shop from:
Amazon here - amzn.in/d/00B2olp
Our website - curaahome.com/products/curaa-kitchen-weighing-scale
Check out this product on Zepto -
zepto.com/pn/curaa-kitchen-scale-kitchen-food-weighing-scale-for-health-fitness-baking-cooking-tare-function/pvid/0edc2b12-f3bb-48c7-9ae6-c33b94ba07b3
Full written recipe - Nolen Gurer Rosogolla
Prep time: 10 minutes
Cooking time: 1 hour
Serves: 12–14 rosogolla
Ingredients:
Nolen Gur Syrup (For Soaking)
NOLEN GUR | नोलन गुर 1 CUP
WATER | पानी 2 CUPS
Chenna
MILK | दूध 1 LITRE (FULL FAT)
VINEGAR | सिरका 3 TBSP
WATER | पानी 3 TBSP
ICE COLD WATER | बर्फ़ वाला ठंडा पानी AS REQUIRED
Sugar Syrup (For Boiling)
SUGAR | शक्कर 1.5 CUPS
WATER | पानी 7 CUPS
Method:
Add the nolen gur and water to a saucepan. Place it on low flame and gently heat, stirring occasionally, just until the gur melts completely. Do not boil or overcook. Transfer the melted syrup to a bowl and keep aside; this will be used later for soaking the rosogollas.
Pour the milk into a heavy-bottomed vessel and place it on medium-high flame. Stir continuously and bring it to a gentle simmer.
While the milk heats, mix vinegar and water in a bowl. Set up a strainer lined with a double-layered muslin cloth over a bowl, and keep ice-cold water ready.
Once the milk reaches a simmer, turn off the flame and stir for 2–3 minutes to slightly cool it. Gradually add the vinegar-water mixture while gently stirring, adding little by little until the milk curdles completely and the whey separates.
Immediately strain the chenna and rinse thoroughly with ice-cold water to remove the vinegar taste and stop further cooking.
Once cooled, squeeze the muslin cloth to remove as much excess moisture as possible. If needed, loosen the chenna slightly and squeeze again. The chenna should be moist but not wet or dripping. Transfer it to a clean plate or paraat placed over a damp cloth so it doesn’t slip.
Using the base of your palm, rub the chenna against the plate. Initially it will appear grainy. Continue rubbing, gathering it back together, and repeating the process until it becomes smooth and creamy, comes together easily, and does not stick to the plate or your hand.
Test by rolling a small portion into a smooth, crack free ball. Once achieved, gather all the chenna into a dough like ball and cover with a damp cloth.
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 rosogolla with a damp muslin cloth.
In a wide kadhai, add sugar and water. Place on high flame and allow the sugar to dissolve completely. Cover and bring the syrup to a rolling boil.
Once boiling vigorously, gently add the rosogolla one by one. Let them boil uncovered for 2–3 minutes until they puff slightly and set their structure. Cover and cook on high flame for 12–15 minutes, ensuring the syrup maintains a rolling boil throughout.
After 12 minutes, uncover and check the rosogolla should be well puffed and spongy.
Using a ladle, remove the rosogolla and immediately transfer them into cold water. Let them cool completely; once they sink, they are fully cooked.
Once cooled, gently squeeze each rosogolla once to remove excess water without compressing them. Transfer them to the prepared nolen gur syrup and allow to soak for at least 5–6 hours or overnight in the fridge.
Your soft, spongy Nolen Gurer Roshogulla is ready.
#YFL #SanjyotKeer #nolengurerrosogolla #rosogolla #rasgulla
Follow Your Food Lab on:
instagram.com/yourfoodlab
facebook.com/yourfoodlab
Follow my personal handles here: (Chef Sanjyot Keer)
instagram.com/sanjyotkeer
facebook.com/sanjyotkeerofficial
https://x.com/sanjyotkeer
The Music I use in All my videos - bit.ly/3CdPbSc
(Best for independent creators)
Intro 0:00
What is Nolen Gur 0:40
Soaking Syrup 2:05
Making Chena 2:58
Kneading Chena 6:10
Shaping Rosogolla 7:30
Boiling Process 9:00
Final Process 11:37
Plating 13:49
Outro 14:54
