Nolen Gurer Oats Payesh (Jaggery Oats Pudding)

 

          Enjoy this yummy Bong dessert with the goodness of oats and Nolen Gur (date palm jaggery. This type of jaggery is available only during winter and you can dish out a wide range of sweets with it. 

         

          So this is my take on the traditional Bengali Rice Kheer that is typically prepared with a special variety of aromatic small grain rice called Gobindo Bhog and date palm jaggery. I only replaced the rice with oats, thus giving a healthy touch to this classic dish.

          Relish it at room temperature or chilled. It can also be enjoyed as 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.

• 1/3 cup oats
• 1 tsp. ghee
• 3 cups full fat milk
• pinch of salt
• 1/3 cup Nolen gur (date palm jaggery)
• 1/4 tsp. cardamom powder
• 2 tbsp. milk powder
• 1 tbsp. chopped pistachios & almonds to garnish

          Dry roast the oats in ghee till light brown in colour or till you get a nice aroma. Keep aside.

          In a pan, bring the milk to a boil along with a pinch of salt. 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 with chopped pistachios & almonds or as desired. Enjoy at room temperature or chilled.

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.

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 slightly. 

          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. (In this recipe, I used a maamoul mold as I did not have a traditional Sandesh mold). 

         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 slightly. 

Grease the molds with some ghee. Take a small portion of the paneer-jaggery mix & place on a mold by gently pressing it. In this recipe, I used a maamoul mold as I did not have a traditional Sandesh mold. 

                  Gently demold it & place them on a serving plate. 

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

Nolen Gur diye Tomato Chutney (Tomato Chutney with Date Palm Jaggery - Bong style)

 

          There is no better way to end a Bong style meal than with this yummy sweet tomato chutney. It is traditionally served with fried papad. Few chopped cashew, almonds, dates and raisins are added for a bit of crunch. It is a very popular menu during wedding feasts, special occasions and as an offering to God during Durga Puja along with Khichuri (khichdi). 

         

          In this recipe, I have substituted sugar with Nolen Gur (Date Palm Jaggery), thus imparting a healthy twist to the dish. You may add any other type of jaggery if the former is unavailable. 

          There are many variations to this recipe as each household has its own way of preparing it. Adding turmeric powder and few pieces of aam shotto / aam papad is optional. You may add if you are able to get hold of the latter. 

          The recipe is very simple and easy to prepare and can be stored in an air-tight container in the refrigerator for 1-2 months. So go ahead and  check out the step by step pictorial recipe to prepare this yummy dish.

• 3-4 medium size ripe tomatoes, chopped
• 1 tbsp. mustard oil
• 1/2 tsp. panch phoron
• 1 dry red chili
• 2 green cardamoms
• pinch of salt
• 1/4 tsp. cardamom powder
• 2 bay leaves
• 1/3 cup nolen gur (date palm jaggery) or as required
• 5-6 cashew nuts, chopped
• 5-6 almonds, chopped
• 10-12 raisins
• 2-3 dates, pitted & chopped

           Heat mustard oil in a pan and temper with dry red chili, green cardamom and panch phoron. Sauté for a few seconds. 

          After it stops spluttering, add the chopped tomatoes and a pinch of salt. Cover and cook for 2 minutes. 

          Then add the bay leaves, chopped nuts, chopped dates and the raisins. Cover again and cook on a low flame till the tomatoes are mushy.

          Now add the cardamom powder and the date palm jaggery. Mix well and cook, covered till the chutney turns thick.

          When done, switch off the flame and enjoy this decadent Bong delicacy at the end of a meal. 

Heat mustard oil & temper with dry red chili, green cardamom & panch phoron. Sauté for a few seconds. 

After it stops spluttering, add the chopped tomatoes & a pinch of salt. Cover & cook for 2 minutes. 

Add the bay leaves, chopped nuts, chopped dates & the raisins. Cover again & cook on a low flame till the tomatoes are mushy.

Add the cardamom powder & the date palm jaggery. Mix well & cook, covered till the chutney turns thick.

                     When done, switch off the flame.

                 Enjoy this decadent Bong delicacy at the end of a meal. 

Nolen Gurer Shrikhand (Date Palm Jaggery Shrikhand - Bengali Fusion Style)

 

             Do try this absolutely simple, easy and a yummy dessert with just two main ingredients - hung yoghurt and Date palm jaggery. The end result is this creamy, naturally sweet and a healthy dessert that is best relished, chilled, topped with some  grated jaggery and chopped nuts. So check out the step by step pictorial recipe to prepare this chilled homemade delicacy in a fusion style.

          Shrikhand is a traditional Maharashtrian dessert prepared from hung yoghurt. It is usually flavored with saffron and cardamom powder for the plain version. 

          On the other hand Nolen gur (Date palm jaggery) that is a seasonal delicacy, is used to prepare various kinds of Bengali sweets. 

          So here I combined both the main ingredients and created a delicious and an aromatic dessert to relish. As jaggery is a natural sweetener, there is absolutely no need for any extra sugar. 

• 400 gms. yoghurt 
• 1/3 cup grated nolen gur (date palm jaggery) or as required
• 1/4 tsp. cardamom powder
• pinch of saffron
• 1 tbsp. grated jaggery to garnish
• 1 tbsp. chopped pistachios and almonds to garnish

          Pour the yoghurt in a muslin cloth and place it on a strainer. Keep it on a bowl in the refrigerator overnight. The thick hung yoghurt is used for this recipe.

          Add the grated jaggery and mix well. Pass through a strainer to remove all lumps. 

         Now add the cardamom powder and saffron. Combine everything well.

        Garnish with some grated jaggery, chopped pistachio and almonds and serve chilled.

 Pour the yoghurt in a muslin cloth & place it on a strainer. Keep it on a bowl in the refrigerator overnight. 

                   The thick hung yoghurt is used for this recipe.

                             Add the grated jaggery.

                                  Mix well. 

                   Pass through a strainer to remove all lumps. 

         Add cardamom powder & saffron. Give it a mix.

Garnish with grated jaggery, chopped pistachio & almonds.

                        Serve chilled.