Ganguram Sweets

টিন নোলেন গুরের রসগোল্লা [1 কেজি] - 20 টুকরা

₹ 265.00
 
₹ 265.00
 

Intro:

Enjoy the timeless Bengali classic with a seasonal twist—Ganguram Sweets’ Tin Nolen Gurer Rosogolla (1kg pack). Soft, spongy chenna balls soaked in rich Nolen Gur (date palm jaggery) syrup, sealed in a tin for extended freshness and safe travel across India.


Key Features / Ingredients:

  • Net weight: 1 kilogram (approx. 20 pieces)
  • Made from fresh, soft chenna (cottage cheese balls)
  • Soaked in authentic Nolen Gur (date palm jaggery syrup)
  • Packed in a sealed tin for longer shelf life
  • Travel-friendly and ideal for PAN India delivery
  • Traditional Bengali sweet with a seasonal flavour
  • No artificial flavours or preservatives

Taste & Texture:
Soft, juicy, and spongy rosogollas that absorb the rich, caramel-like sweetness of Nolen Gur syrup. A perfect balance of light texture and deep flavour.


Serving Suggestions:

  • Best served chilled for enhanced taste
  • Ideal for gifting and long-distance delivery
  • Perfect dessert for festivals and celebrations
  • Serve directly or lightly chilled for best experience

Shelf Life & Storage:

  • Shelf Life: 6 months (unopened tin)
  • Store in a cool, dry place
  • Refrigerate after opening and consume within 2–3 days
  • Do not freeze

Allergen Note:
Contains milk and dairy products.

 
Ingredients
Chhena (cottage cheese), sugar, nolen gur/date palm jaggery syrup, water.
Nutrition per 100g
Energy: 250 kcal; Carbohydrate: 52 g; Total Sugars: 45 g; Protein: 5 g; Total Fat: 3 g; Saturated Fat: 2 g; Sodium: 65 mg
Allergen Information
Contains milk. May contain traces of nuts, gluten and other allergens due to shared manufacturing/packing environment.
Shelf Life
6 months unopened
Storage Instructions
Store in a cool, dry place away from direct sunlight. Once opened, refrigerate and consume within 3–4 days.
FSSAI Note
Approximate nutritional values per 100g. Values may vary due to handmade preparation, syrup absorption and natural ingredient variation. Final label values should be verified through recipe calculation or laboratory testing before publishing.