Nolen Gurer Millet Payesh (Millet & Date Palm Jaggery Kheer / Pudding)

 

             Nolen Gurer Millet Payesh is a my take on the traditional Bengali Rice Kheer / Pudding / Payasam that is typically prepared with a special variety of aromatic small grain rice called Gobindo Bhog and date palm jaggery called Nolen / Notun Gur. This type of jaggery is available only during winter and you can dish out a wide range of sweets with it. 

             However, in this recipe, I replaced the rice with Foxtail millet to give it a healthy touch to the kheer. You can relish it at room temperature or chilled. It can be enjoyed as a festive dessert, an after meal dessert or as a side dish with poori / paratha. It is simply wholesome and very satisfying. So check out the step by step pictorial recipe to prepare this sweet delicacy.

• 1 cup cooked & mashed Foxtail Millet
• 1 bay leaf
• pinch of salt
• 2 cups full fat milk
• 1/3 cup Nolen gur (date palm jaggery)
• 1/4 tsp. cardamom powder
• 2 tbsp. milk powder
• 1-2 tbsp. chopped pistachios & almonds
• pinch of saffron strands soaked in 1 tbsp. water

          

          

          Bring the milk to a boil along with a pinch of salt and bay leaf. Add all the ingredients and combine everything well.

          Simmer on a low flame and keep stirring at intervals till the payesh turns thick to a desired consistency. (keep it slightly runny as it will turn thick once it cools down).

          Garnish as desired and serve at room temperature or chilled.

         Bring the milk to a boil along with a pinch of salt & bay leaf. 

                               Add cooked & mashed millet,

                                 cardamom powder, 

                                milk powder,

                                date palm jaggery,

                                 dry fruits,

                                 and saffron water.

Simmer on a low flame and keep stirring at intervals till the payesh turns thick to a desired consistency.

              Garnish as desired & serve at room temperature or chilled.

Potol Bhorta (Parwal Bharta / Mashed Pointed Gourd Curry - Bong style)

 

            Potol Bhorta (Parwal Bharta) is a simple dish as it needs very few basic ingredients. It takes very little time to prepare and tastes just divine with hot steamed rice. This traditional dish is almost a lost recipe now and has its origin in the rural parts of West Bengal and Bangladesh. 

         

           You need to savor it to believe how this easy to prepare dish can be so yummy and amazing. It is just divine. So when you are looking for something simple, go ahead and try this comforting and soulful dish of Potol Bhorta. Do check out the step by step pictorial recipe to prepare this must try regional chutney.

          Bhorta / Bharta or mashed curry, be they of any veggie, lentil, fish, chicken or egg is very popular, particularly in Bangladesh and in West Bengal too. This is a great comfort food and goes best with hot steamed rice and with a drizzle of some raw mustard oil. A small amount of kasundi too does wonders to this dish. The end product is just so divine and yummy. You may also relish it as a side dish with chapatti. 

      

• 8-10 potol / parwal / pointed gourd, chopped
• 2 tbsp. + 1 tsp. mustard oil
• 1 dry red chili, broken
• 1 tsp. nigella seeds (kalonji)
• 4-5 cloves garlic, chopped
• 2-3 green chilies, chopped
• 1 onion, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 2-3 tbsp. coriander leaves, chopped
• 1 tsp. kasundi (bottled mustard paste)

          Pressure cook the chopped parwal in 1 cup water for 2-3 whistles. Set aside to cool down. Then drain the water and blend into a smooth paste.

          Heat 2 tbsp. oil in a pan. Temper with dry red chili, garlic and nigella seeds. Sauté for a minute or till the garlic is slightly fried. 

          Then add the onion and green chilies. Sauté till light brown.

          Now add the parwal puree, salt and turmeric powder. Continue to sauté till all the moisture has evaporated.

          Garnish with coriander leaves, kasundi and remaining oil. Serve with hot steamed rice for a comfort meal.

Pressure cook the chopped parwal in 1 cup water for 2-3 whistles. Set aside to cool.

                     Then drain the water and blend into a smooth paste.

Heat 2 tbsp. oil in a pan. Temper with dry red chili, garlic & nigella seeds. Sauté for a minute or till the garlic is slightly fried. 

              Then add the onion & green chilies. Sauté till light brown.

                    Now add the parwal puree, salt & turmeric powder. 

                     Continue to sauté till all the moisture has evaporated.

                    Garnish with coriander leaves, kasundi & remaining oil. 

                  Serve with hot steamed rice for a great comfort meal.

Nolen Gurer Sandesh (Bengali Sweet)

 

          Nolen Gurer Sandesh is a very popular Bengali sweet that is made of homemade chenna (cottage cheese). However, I made these yummy sandesh with store bought Paneer which turned out great. They are either baked, steamed or gently cooked in a non-stick pan till thick. This is the latter version. It is then formed into desired shapes. 

          These days Sandesh can be found in various flavors. But this particular recipe is a traditional one where the chenna is combined with date palm jaggery to make this delicious and aromatic Sandesh. Molds can be used for shaping it or made into round or oblong balls.

          Nolen Gur (Date Palm Jaggery) is not easily found everywhere. It is a seasonal delicacy, available only in Kolkata and in West Bengal in particular. 

          We make it a point to procure it from any family friend / relative coming from Kolkata and treasure it to last for a long time. 

          A number of sweets like - Sandesh, Rasgulla, Kheer, Ice Cream, misti doi, etc. can be made from this jaggery. As a substitute you can try this recipe with any normal jaggery. So good luck!!!!

• 200 gms. Amul Paneer
• 1/2 cup nolen gur (Date Palm Jaggery), grated
• 1/4 tsp. cardamom powder
• pinch of saffron
• 1 tsp. ghee to grease the molds

           Blend the paneer in the mixer grinder or knead it well with your hands till smooth and soft. 

           Transfer to a non-stick pan and add the grated jaggery, saffron and cardamom powder. 

          Mix everything well and keep stirring continuously on a low flame till it becomes thick. Transfer to a plate and keep aside to cool down. 

          Grease the molds with some ghee. Take a small portion of the paneer-jaggery mix and place on a mold by gently pressing it. Slowly demold it and place them on a serving plate. 

         Make similar Sandesh following the same method. Serve as an after-meal dessert or as an festive dessert.

Transfer the paneer to a non-stick pan & add grated jaggery, saffron & cardamom powder. 

Mix everything well & keep stirring continuously on a low flame till it becomes thick.

                      Transfer to a plate & keep aside to cool down. 

Grease the molds with some ghee. Take a small portion of the paneer-jaggery mix & place on a mold by gently pressing it. 

                  Gently demold it & place them on a serving plate. 

              Serve as an after-meal dessert or as a festive dessert.

Biscuit & Anjeer Phirni (Biscuit & Fig Pudding)

 

           

          Phirni is a traditional dessert that has its origins in the Northern regions of India. It is traditionally made of rice powder in a milk based creamy dessert. But how about a phirni with a difference? So check out my version of a phirni made of Biscuit & Anjeer. Just add some powdered digestive biscuit and fig puree to the milk and make this healthy and yummy Biscuit & Anjeer Phirni. 

         

            This recipe is absolutely an easy, quick and a yummy chilled dessert. Any biscuit of your choice can come handy here. I am sure it will be very much appreciated. It is a great party recipe and a festive dessert too. So relish this chilled phirni in a new avatar, just as it is or with poori / paratha. Do check out the step by step pictorial recipe  to prepare this great fusion dessert.

• 2 cups full cream milk
• 1/2 cup powdered digestive biscuit
• 4-5 anjeer (fig) soaked overnight
• 1/4 cup sugar
• 1/4 tsp. cardamom powder
• a pinch of saffron
• 2 drops of kewra essence
• 1 tbsp. chopped dry fruits

          Blend the soaked anjeer into a puree by adding some water. Keep aside.

          In a mixer grinder, grind the biscuit into a powder and keep aside.

          Bring the milk to a boil in a pan. Add the biscuit powder, anjeer puree, sugar, cardamom powder and saffron. Mix everything well and simmer on a low flame, by continuously till it turns slightly thick. 

          When done, switch off the flame and add the kewra essence. Keep aside to cool down before refrigerating it. 

          Spoon the phirni into individual bowls and garnish with chopped dry fruits and few saffron strands. Enjoy as it is or with poori / paratha.

                 Bring the milk to a boil in a pan. Add the biscuit powder, 

                              anjeer puree,

                              sugar, 

                              cardamom powder 

and saffron. Mix everything well and simmer on a low flame, by continuously till it turns slightly thick.

When done, switch off the flame & add the kewra essence. Keep aside to cool down before refrigerating it. 

Spoon the phirni into individual bowls & garnish with chopped dry fruits & few saffron strands. Enjoy as it is or with poori / paratha.