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Nail it with nolen: Delicious fusion jaggery recipes to try this winter

Pudding, candy, cheesecake and more nolen gur confections

Pooja Mitra Published 10.01.23, 07:31 PM

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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

Representative image Matheus Ferrero/Unsplash

Just another way to have the much-loved gurer rosogolla.

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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

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

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
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