Nolen gurer rosogolla


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Bengali Winter Sweets Worth A While - Nolen Gurer Rosogolla

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Breaking News. Nolen gur, forever! We explore how And quite sadly so. Remember how the aroma of nolen gur wafted through the house when dida or ma made nolen gurer payesh? But wait But if the gur is a winter specialty, how are these food joints managing to dish out all that nolen gurer ice creams and more? We went on a sweet trail and the results were, well, cho chweet.

This process takes place in March and the gur usually lasts till November. If kg gur is consumed per day during winters, kgs is consumed during summer. We generally preserve around 3, kg. Apart from its heavenly taste, the gooey yet slippery, finger-licking consistency of the gur elevates the experience of consuming it to a sinful level.

So, instead of solidifying jhola gur, he preserves it in semi-liquid or cream form. Then we reduce it until it becomes a thick sauce. But he admits that though the process can retain the exact colour, it robs nolen gur of some of its flavour.I completely agree with you there!

No wasting food even if it's a disaster! The first time I ever made patishapta I messed up the pancake mixture. Despite frantic calls to my mother, the damn thing just wouldn't work!

So my husband and I rolled the filling into small balls and gobbled them up as sweets. Thereafter I promptly stuffed it into the freezer and took it a month later when mom was around to fix it. Apparently it only took some extra bit of flour to perfect it!

I came across your blog while looking for some bengali recipes and liked a lot. How amazing! I will keep an eye out for all your recipes :. Thanks for your Comments. I hope you will be nice and not Spam. Wednesday, January 28, Khejur gur er Rosogolla.

Khejur Gur Rosogolla W hen you grow up in a culture that brands "throwing away food" as a sin, there is both a pro and a con. The pro is of course, you don't waste food and learn to respect it early on.

However there is a teeny tiny con to it, particularly when you don the role of cooking the food. More specifically when you are cooking something you have never pimp rules before. You cannot proceed with the comforting assurance that "If it doesn't turn out okay, I will throw it away". You cannot afford to perfect your Mayo by flushing away several failed batches like Julia Child did. No missy, you don't throw food.

You either make it edible enough and eat it. Or you just eat it. Since, I have been conditioned to live by this principle, many a times I have to ingest a lot of my own food that no one else would touch with enthusiasm. Now, when the aforesaid things are savory dishes, I can often salvage them enough to even like them.

Like if a dimer jhol goes wrong, I can add chilli powder or ketchup or chaat masala or something to take the mind totally away from what it should have actually tasted like. I can even convince the family to eat it. All I have to say is "It is different"! But I cannot fool around with desserts. Like say Malpoa.

I mean if a Malpoa goes wrong what do I do? I cannot throw it. So either I have to stuff my face with the goop which has resulted or store it away in the refrigerator to be discovered in late The goop is not necessarily bad tasting because it has flour and sugar and milk and has been fried in oil.

But then again it hasn't turned out to be the "malpoa" you imagined it to be. You cannot serve it on a plate garnished with pale green pistachios.Layers of gur soaked vanilla cake, filled juicy rasgulla bites inside, finished with nolen gur fresh dates jaggery frosting and topped with more Rasgulla pieces and crushed Nolen Gur.

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NO spam, promise!My first post of the year ugandan xvideos is one year I am so looking forward to. We get to move back to our newly constructed house. And honestly, was a very hard year both emotionally and physically but I know in the grand scheme of events when we will look back, it would be one of those years, which was a true friend. A friend who may not be the most pleasant on the face but one who did you real good and helped you reach somewhere.

This is ski doo 850 max rpm year which made me introspect the most and repeatedly forced me to count my blessings for the things I have been taking for granted, for the joys of life I have lived so far, for the camaraderie and trust I could be part of and most importantly for having been bestowed with a passion that helps me always find the light at the end of the tunnel.

Yes, I am talking about food blogging. It is such a joy to play with ingredients, colors, and flavors and create something so intensely gratifying. And when a hobby is purely driven by passion, there cannot be anything more relaxing than that to get back to at the end of the day.

I just feel so blessed to have found many like-minded foodies in whose work has been a constant source of inspiration. And my biggest high of was that I got to work with Chef Ranveer Brar, Masterchef India judge in a culinary event here.

So I am ready to embark on the journey with truckloads of hope, prayers and to a certain extent some acquired wisdom from the turn of events of Back home on New Years Day during my childhood years, apart from the special home cooked feasts; my grandma and later mom ma would always make a special dessert.

In the winter months around the end of December or early January, for a very brief period, the tall date palms would be slit skillfully near the crown and earthen pots would be hung around them to collect the sap. As we owned a few of these trees, we had employed designated people and entrusted them with the task of collecting the filled pots and replacing them with empty ones every morning. I still remember that these men would be riding their bicycles very adeptly balancing multiple terracotta pots on their back carrier and would be dropping these pots off very early in the morning.

The date palm sap would undergo fermentation if exposed to sunlight and the sugars would be chemically transformed into alcohol. So whatever needed to be done had to be done really early in the morning. That one memory of my grandma collecting the pots from these men and the scramble that ensued with us grandkids trying to make sense of things and the general excitement that was in the air with older men trying to take a few swigs of it and see if any alcohol could be traced in it is still fresh on my mind.

Generally, the sap is boiled, the sugars concentrated and sold in the shape of solid discs or bars. This is the form that I buy nolen gur here. I really did not have the patience to stir and cook a rice pudding. These are lightly sweetened and perfumed with the essence of the molasses, which is more like a nostalgic aftertaste.

The circle of life continues through the different generations, exactly how it is meant to be, to the extent it feels that everything was pre-destined, pre-planned and pre-placed.

A slow-cooked traditional winter time delicacy that is hard to resist! Beautiful write up Soma which is actually taking me back to my childhood days. What a beautiful story and recipe! Where did you buy the date palm molasses? Thanks a lot Sonali!

I got it from Bangla Bazar here at the Bay Area, a grocery store which imports stuff from Bangladesh! Rosogolla and that too nolen gur!! Thanks Kankana! I would love to have you over! I love these little confections.

Date palm molasses or Nolen Gur is available in Bangladeshi grocery stores! Where are you located? Thanks for the recipe.People from Bengal are completely crazy about sweets with jaggery extracted from date palm.

Bengali Nolen Gur is more than a sweet end to your meal. It is a natural sweetener that aids digestion and helps in weight loss. This jaggery is a staple winter sweet ingredient also known as Khejurer gur. The old Pundra Bardhan in undivided Bengal, now Bogra in Bangladesh, became known as Gour for its high-quality gur produced from sugarcane. The fine quality of the date palm jaggery sold in haat weekly market is orally documented in the Piruli song of Farid Pir and also in the folk poems of Dakshin Kalikapur village.

Siulis belong to the nomad families who specialise in tapping the sap of the date palm tree and making khejurer gur. Siuli men scale the thorny trees to collect the sap and the people of this tribe are almost never acknowledged.

Obtaining the sap requires skill. The tapping is generally done at night, with an intervening period of rest for the tree. The Siulis climb the tree at dusk, cut the end of the inflorescence flower clusterand hang an earthen container from it, leaving it overnight to catch the dripping sap. The tree cannot be tapped if the weather is foggy, drizzly or warm, as the sap will become turbid and sour.

The fresh sap of the wild date palm is sweet, fragrant and as clear as drinking water. However, it ferments quickly along with the rising sun to turn into the alcoholic tari, so the Siulis start work before the crack of dawn. The pots are brought down from the trees and the collected sap is filtered and poured into open troughs.

Elevating the mundane Khejurer gur nudges and pushes white sugar out of business during the season. Date Palm Jaggery has a sweet and soothing aroma and can make any jaggery-sweet taste extraordinary. While still in many small towns, they have to wait for the winter to get the date palm jaggery.

Nolen gurer rosogolla

One can break pieces of the soft, deep caramel gur and put it on the tongue and savour the complex sweetness slowly spreading in the mouth. It feels like a small piece of sweet warmth. Every Bengali household has trusted sources who would procure and deliver good quality khejurer gur from Bengal to Assam. The softer ones for immediate use and the harder roundels of the gur last through the year, safely tucked in airtight containers inside the refrigerator.

Khejurer gur is not only delicious but also packed with vitamins and minerals that are good for digestion and weight loss. But what if your sweet cravings could also act as health supplements?

Nolen Gur, or date palm jaggery, is one such dessert! Though it is frequently used in Bengali cuisine, for the new palate, this iron-rich food can be a delicious and healthy addition.

The doctor recommends it as a winter sweet for the micronutrients it contains that provide immunity to the body from various infections during the season.

It improves digestion, which makes it a good option as a post-meal sweet. The gur activates the digestive enzymes and helps clean the intestinal tract. This natural sweetener is packed with antioxidants too, which protect the body from the damaging effects of free radicals. This Bengali sweet has simple carbohydrates, which are much easier to digest than the complex carbs of other sugary sweets.

Fast digestion helps produce energy and it can help you stay active and refreshed throughout the day. According to nutritionist Matharu, g of it can be consumed daily, to help with weight loss as its high potassium content reduces bloating and water retention.For some inexplicable reason, the sweet tooth acquires a stronger craving for dessert delicacies during the cold weather and giving into the temptation can lead to many guilt trips later on.

But what if your sweet cravings could also act as health supplements? Nolen Gur, or Date palm jaggery, is one such dessert! Though it is frequently used in Bengali cuisine, for the new palate, this iron-rich food can be a delicious and healthy addition.

The doctor recommends it as a winter sweet for the micronutrients it contains that provide immunity to the body from various infections during the season. Here are some other reasons why you should include Nolen Gur in your diet:. The gur activates the digestive enzymes and helps clean the intestinal tract.

Fast digestion helps produce energy and it can help you stay active and refreshed throughout the day. Always seek the guidance of your doctor or other qualified health professional for any questions you may have regarding your health or a medical condition.

Ishita Goel Ishita enjoys reading and is a budding writer Must Read. Home Lifestyle Health From digestion to weight loss: Why is the Bengali Nolen Gur more than a sweet end to your meal From digestion to weight loss: Why is the Bengali Nolen Gur more than a sweet end to your meal For Bengalis, Nolen Gur, or Date Palm Jaggery, is a staple winter sweet ingredient or even consumed as a tiny dessert at the end of a meal, and others would do well to follow their lead as this gur is not only delicious but also packed with vitamins and minerals that are good for digestion and weight loss.

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Refresh Subscription. Would you like to receive notifications for buying products at best prices. Buy Now Product Specification Brand. Best before 6 months from the date of packing. Nolen Gur Rosogolla is an iconic dessert and pride of Bengal. People urge for it throughout the year and wait for the availability of date palm jaggery (Nolen Gur) in market.

Nolen Gurer Rosogolla is a. tdceurope.eu › Bengali Specialities. Try out this Easy Nolen Gurer Rosogolla Recipe at home. Instructions. For the Sugar Syrup. Boil sugar and water together and let it come to a. Buy best quality Nolen Gurer Rosogolla Online from Bong Haat. It is a seasonal Bengali sweetmeat delicacy available only during winter (November to January). Ingredients of Nolen Gurer Rosogolla · Full fat cow's milk 1 liter · Lemon juice 3 to 4 tablespoons, diluted with 1/2 cup water · For sugar syrup.

Banchharam's Nolen Gurer Rosogolla Tin (1 kg) ; Added Preservatives. No ; Manufactured By. Banchharams ; Ingredients. milk solids, Dates Palm Jaggery Syrup.

Among all the sweets prepared with date palm jaggery, Nolen Gurer Rosogolla is undoubtedly the most popular. The chhana (cottage cheese) balls. % pure cow's milk turned into the freshest, softest, gooey-est chhena mixed with our own authentic Nolen Gur (Date Palm Jaggery) that we source directly. Winter is the season for fresh Nolen Gur or Jaggery and for Bengalis it is another reason to indulge in their never ending craving for sweet dishes made with.

Nolen gurer Rosogolla / Rasgulla Starting from Makar sankranti, we have many festivals to celebrate one after another.

Last week we celebrated Republic day. Nolen Gur Rasgulla (Cheese Balls cooked in Jaggery Syrup) is a festive treat where rasgullas are elevated with the flavor from date palm jaggery. Rosogolla (and strictly NOT to be called as Rasgulla) can be considered as the Queen of all Bengali sweets.

And, if it is Nolen Gurer.

Nolen Gurer Rosogolla Recipe – Sweet Treat

Nolen Gurer Rosogolla /Rasgulla/ Rasagola/Roshogolla/rasagulla 1kg. 2 l full fat milk whole milk · 1 cup sugar · 2 cups nolen gur date palm jaggery · tbsp lemon/lime juice · cups water. Nolen Gurer Rosogolla. No photo description available.

1 Share. Rashi Chaturvedi, profile picture. Rashi Chaturvedi. Me want!!! 1 yr Report. Bengali Winter delicacy Nolen Gurer Rosogolla | Khejur gurer Rosogolla Date pulm jaggery Rasgulla Recipe link tdceurope.eu Rosogolla again!!!!! This is what I thought when I decided to prepare nolen gurer rosogolla for the blog.

As a blogger, I began my journey. Jan 22, - A slow-cooked traditional winter time delicacy that is hard to resist! Try out this Easy Nolen Gurer Rosogolla Recipe at home. Here is this fancy dessert recipe for you Nolen gurer rosogolla recipe Nolen molasses is a type of molasses which is made from date. Try our lip-smacking range sweets! Choose from joynagarer moa,nolen gur,khajur patali,batasha,sandesh,chamcham,khir kadam,Monohora, Chandrakala.