Nolen Gur (Date Palm Jaggery) ki Angoori Rasmalai - A food fit for Gods

You'll have to taste it to believe it.

A food fit for Gods made with date palm jaggery which people in the Eastern part of India are very well aware of in the name of Nolen Gur.

Well well well, the recipe is apt for people who want to control their sweet craving and are watching their weight.

It is also fit for people suffering from diabetes as it does not have sugar in it.

Finally, the best time to have it is in winter as jaggery gives a lot of warmth to the body.

Now, what are you waiting for.. Do you need any more excuse which will prevent you from trying this recipe.

This recipe is a must try to please even the most finicky gourmand

What You Need for the Rabdi :

4 cups milk reduced to little less than half by cooking on low flame and continuously stirring to prevent it from burning . Use a think bottom pan to be more safe.
Add 4-5 strand of kesar and few crushed cardamom to get the color and flavour while cooking.

What You Need for the Angoori Rasmalai:

Take 4 cups of whole cream milk. Bring it to a boil. Squeeze juice of 1 lemon and add it to the milk.
The milk will start curdling. As soon as you see the light green water, add 10-12 ice cubes. This is important to get very soft paneer as adding ice-cubes stops the milk curdling process. Now drain the water and hang it for 10-15 minutes to remove any water.
Mash the paneer very well with hands for almost 10 minutes .Add 1 tbsp of suji and 1 tbsp of sugar and mash again for 5 minutes.
Make very very small balls as they almost double the size when cooked.
Now boil some Nolen Gur about 1 cup in 2 glass of water. Once it starts boiling, add the chenna balls into it and let it cook for 10 minutes.

Assembling Rabdi and Rasmalai:

Add the balls to milk.
Let the reduced nolen gur cool down completely. Add it to the milk and cook on low flame for about 4 to 5 minutes more.
Angoori Rabdi is ready . Garnish with dry fruits and serve chilled.

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