Winter without nolen gurer misthi is a half-baked experience. Be it the traditional pithey, puli, patisapta and payesh, or making fusion recipes like caramel pudding with nolen gurer rosogolla or a cheesecake with dollops of liquid jaggery — it’s time to cook, bake, eat and repeat all things gur till the season lasts.
Caramel pudding with sliced nolen gurer rosogolla
Representative image Matheus Ferrero/Unsplash
Just another way to have the much-loved gurer rosogolla.
Ingredients:
- Eggs: 3
- Full fat milk: 1 and ½ cups
- Full fat cream: 3-4 tablespoons
- Powdered sugar: 1 small cup
- Vanilla essence: ½ teaspoon
- Nolen gurer rosogolla: 4
Recipe:
- Cut the rosogollas into thin slices and keep aside
- Divide the sugar in two halves
- Mix the other half of sugar, vanilla essence and eggs together
- Heat milk in a pan and add the cream. Whisk well
- Take one half in a nonstick pan and caramelise. Distribute around the pan evenly
- Now take a pudding mould and pour the caramelised sugar quickly
- Pour the pudding mixture next
- Add the rosogolla slices in the pudding
- Heat water in a container, enough to half-cover the container
- Cover and steam for 20-25 minutes on low to medium heat
- Turn off the flame, bring the pudding to room temperature, and refrigerate for 2-3 hours and serve up
Nolen gur and ripe tamarind sweet and sour candy
Tamarind adds a delightful sourness to the candy iStock
Savour this tok-mishti (sour and sweet) chocolaty candy while soaking in the winter sun.
Ingredients:
- Nolen gur: 1 large cup
- Ripe tamarind paste: 1 small cup
- Chilli flakes: 2 teaspoons
- Rock salt
- Ghee: 1 tablespoon
- Molten dark chocolate: 100gm
- Candy sticks: 10-15
Recipe:
- Add ghee on a nonstick pan and heat
- Add the tamarind paste, salt and chilli flakes, mix well and cook on low flame for 3-5 minutes, stirring constantly
- Now add the jaggery and mix. Stir for 10-12 minutes on low heat or until it has formed into a sticky lump
- Meanwhile, keep the molten chocolate ready in a bowl
- Turn off the heat and allow the mixture to cool for 2-3 minutes. Take a spoon, scoop some and add on the candy sticks, rounding the sides with the spoon
- Dip each candy in chocolate
- Refrigerate for 1 hour and your gur-tentul candy with chocolaty layer is ready
Layered jaggery dessert with berries
Representative image Shutterstock
A glass dessert with nolen gur, dry fruits, dark chocolate, blueberries and strawberries.
Ingredients:
- Nolen gur: 1 medium cup
- Chopped dry fruits: 1 small cup
- Grated dark chocolate: 1 small cup
- Halved strawberries: 8-10
- Blueberries: 5-6
- Mint leaves: 5-6
- Milkmaid: 1 small cup
Recipe:
- Take a glass and add a dollop of jaggery
- Take the same measuring spoon and add a layer of chopped dry fruits, followed by a layer of milkmaid
- Now add a bed of dark chocolate
- Put the glasses in the refrigerator for 30 minutes
- Place the strawberries, blueberries and the mint leaves and enjoy
Nolen gurer cheesecake
Aliona Gumeniuk/Unsplash
A five-step cheesecake to celebrate the winter and jaggery season till they last.
Ingredients:
- Oreo biscuits: 1 large packet
- Cream cheese: 200gm
- Whipped cream: 1 medium cup
- Jaggery: 1 small cup
- Butter: 50 gm
- Butter paper: 1
Recipe:
- Put the biscuits in a blender and make a dry powder
- Pour the biscuit powder in a bowl, add 3-4 tablespoons of butter and mix well
- Now take a mould and place the butter paper
- Grease by brushing some butter and make a semi thick layer of biscuits
- Beat the cream cheese and jaggery
- Fold in the whipped cream
- Pour the cream cheese mix on the biscuit base and even the surface with a spoon or spatula
- Add a semi thick layer of jaggery and tap the mould gently
- Refrigerate, preferably overnight or at least for 3-4 hours
- Slice up and enjoy