I love Nolen Gur desserts, be it rasgulla, rasmalai or the sandesh. I first had a taste of this delight when a close friend brought a box of liquid gur filled sandesh from Calcutta (Jolbhora) ! Man, they were magical! The beautiful earthy flavour and the pleasing sweetness of the palm date jaggery…simply delicious! (Pardon the overload of pictures! I was camera happy 😛 )
This gur is available only during the winter in West Bengal as a thick syrupy liquid. It is dried and sold as blocks during the rest of the year. The husband was kind to bring me a block from one of his business trips to Calcutta.
Gurer Rossogolla and Payesh aka Palm date jaggery sweetened rasgullas and rasmalai. This jaggery is a must try for it’s beautiful flavour! The basic recipes for the rasgulla and rasmalai are already there on the blog.
I will list the changes I made-
1. Used curd to spilt the milk. I had to use 5 Tbsp for a litre of milk. Did not wash the paneer.
2. Added a tsp sooji/semolina to the paneer as it felt a little too moist.
3. Prepared the sweet syrup with 80 grams of gur/date palm jaggery and 5 cups of water.
4. Kept adding ladles of water while the rasgullas cooked as the syrup gets thick quickly.
5. Rest of the procedure the same as given in the recipe.
6. For the Ras- Thickened 1 litre of milk, cooled it and added the remaining jaggery syrup.
Zero syrup left! All used up ..Joy!
I have been cooking since I was 14. The first thing I remember making is a simple moong ki daal. It took me 5 goes to get the final approval from my ultimate cooking coach- Mommy!
All the Indian cooking I have learnt is from my mother. And like all Indian households, I learnt to judge the proportions ‘ andaaze se’ ,as in estimating and eyeballing. Only when I joined Chef at Large, the food forum, where my food journey took a brand new avatar, did I start measuring my ingredients. I had to, when asked for recipes. And now I keep a measuring set right next to my stove top 🙂
While I make most of the stuff, andaaze se, there are certain things that work perfectly only with exact measures and I asked Mum for those no-fail measures and noted them safely in my recipe book and now here. There is this aam ka achaar/mango pickle , aata-sooji halwa and now kheer.
Kheer, the Indian milk and rice pudding, is amongst the most commonly made desserts across regions and is also called Payasam or Payesh. Simple to make but needs to be made right!
Full-cream Milk- 1 kg
Rice, preferably broken basmati- 30 gms
Sugar/ Jaggery (gud/gur)/ palm date jaggery (nolen gur)- 70-80 gms
Cardamom/Ilaichi powder- 1 tsp (optional)
Dry fruits- Optional
Soak the rice an hour before putting the milk on to reduce.
Bring the milk to a boil and lower the flame.
Add the soaked rice after about 15 minutes. Keep stirring so that the milk does not burn at the bottom of the vessel.
Cook till both rice and milk are ‘ek jaan’ (a la Bollywood ) i.e. well mixed. It takes about 20 odd minutes.
Add the sugar and stir for another 5-7 minutes.
Add the cardamom powder, chopped dry nuts if using. I like mine plain.
Saffron can be added, if desired. Take a pinch of saffron and rub it in the mortar and pestle with a few drops of milk to release the hue and flavour. Add to the kheer when slightly cool.
Yesterday, I made this for the first time with Nolen Gur or date palm jaggery, two kilos of which the husband has kindly carried back from his recent visit to Calcutta.
I weighed the jaggery and melted it in ¼ cup of boiling hot water. Keep it on low flame till all of it melts. Let cool.
To make kheer with jaggery,take it off the flame once the rice and milk are well mixed and the kheer is nice and thick. Stir in the molten jaggery syrup once both the kheer and the jaggery are cool, else the kheer might split. Thanks to my co-blogger and friend Amrita Gill for sharing dessert ideas with Nolen Gur.
The Nolen Gur Kheer was delightful with a warm earthy flavour. Tastes best when serves in terracotta bows, they enhance the flavour of the kheer.
Serve by itself or with the traditional combination of poori and chane/aloo ki subzi.