The winter is bygone for this year from this part of the world where I belong and it left moments, memories and some recipes as well. In one of my earlier posts, I depicted the glory of winter dessert through Gurher Payes or Rice Pudding with Date Palm Jaggery. Now as the spring sets in, why should not we stir the memory and linger on it through another winter special recipe, called Gurher Roshogolla. The least said of Roshogollas, the better, which incidentally happens to be my first post. But the magic balls with Gurh or date palm syrup is nothing short of an enigma.
Ingredients for 12-14 pieces :
- Milk (2-3% fat) – 1 lit
- Lemon juice or white vinegar – 2 tablespoon
- Fine semolina – 1 teaspoon
- Date palm syrup (Khejurer gurh/nolen gurh) – 1½ cups
- Water – 4½ cups
The instructions are the same as I mentioned in my 1st blog post Bengali’s Popular Dessert “Rasgulla” or “Roshogolla”. The only difference is that here the syrup is made up of date palm jaggery or syrup instead of sugar. To prepare the syrup add date pulm syrup into the water taken in pressure cooker and boil for 4-5 minutes before adding the chena balls.