This World Milk Day, indulge in the local sweet of rosogolla made with jaggery or gur. Anything jaggery-based is a winter favourite in Bengal. The usual mishti or sweets that use sugar syrup are swapped with jaggery syrup or nolen gur, which is harvested from date palm trees. Some are sold as liquid, and some are cooked and cooked into a thick block of jaggery. So, the usual sugary rosogolla turns into an earthy, caramelly delight that is perfect to produce an amber-hued, soft and spongy rosogolla. World Milk Day, celebrated on 1st June every year, brings to the fore the importance of milk and how it supports livelihoods around the world. So, here’s honouring the gurer rosogolla recipe because it uses channa to make the spongy and soft rosogolla balls soaked in a sweet syrup. Approximately 1 litre of full-fat milk is required to make just 12 rosogollas, and the entire process of boiling, curdling, draining, and kneading the channa is a direct tribute to milk's extraordinary range. Nolen gur, also known as patali gur, is the soul of this recipe. You can find date palm jaggery in speciality stores that sell Bengali products, and of course in West Bengal. For those outside West Bengal, aside from local grocery stores, you can try online e-commerce stores that supply date palm jaggery, sold both as a solid block and in syrup form. A small block goes a long way and is absolutely worth seeking out, and this gurer rosogolla recipe won’t taste the same with cane jaggery or white sugar alone.