Monday, 29 February 2016

Nolen Gurer Kalakand

Nolen Gurer Kalakand
As I said in my earlier post (Jhola gurer (Liquid Dates Jaggery) Pudding) Nolen Gur or date palm jaggery is a delicacy of any Bengali household food in winter. You will get lots of verities of Gur’s sweet any sweet shop in Bengal and as always I am very much passionate to make experiments about food spl in Bengali cuisines.
Today I made one of the easiest recipes and most loved Indian sweet with simple three ingredients – the KALAKAND. This is made from dates palm jaggery instead of sugar which makes it really different. Let try for Nolen Gurer Kalakand!

2 cup (approx 200 gms) homemade paneer/chenna (procedure included for 1 ltr full cream milk)

200 grams sweetened condensed milk

5 tbsp Jhola gur() / grated Nolen Gur

100 grm milk powder

1 tsp cardamom powder

1/2 tbsp ghee for greasing

Procedure for homemade panner / Chenna:
Boil 1 ltr full cream milk and curdle it with 1 tbsp vinegar or 1/2 tbsp lemon . Remove from heat and keep covered for 5 minutes. Strain the liquid and hold the chenna in a muslin cloth. Lightly wash the chenna with drinking water to do away with the smell of vinegar or lemon. Now tightly tie the muslin cloth and strain the excess water for about 30 minutes to 1 hour.

Take the chenna or paneer and jaggery or jhola gur and milk powder and  mix well with your hands till the mixture is well blended and the chenna is completely crumbled. Now transfer the same mixture to a nonstick pan and add the condensed milk on medium flame and Cook the mixture till it gets thick and looks like mawa and till the mixture reaches the consistency of making a burfee. Now add the cardamom powder and stir for 2-3 more minutes. 

Grease a serving plate with ghee and transfer the mixture onto the plate. With the help of a knife or spatula, smoothen out the mixture to form a square shape of 1/2" thickness. Cut the square into equal sized smaller squares. This is just to make the marks for easier serving later on. Garnish each small square with chopped pistachios or raisin and let it cool at least for 2 hour to set it completely before serving.

Recipe By : Manna Majumder
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Hotel Management entrance exam 2016 said...

I came across your blog while looking for some bengali food recipes and liked a lot. How amazing! I will keep an eye on your post.

Bengali Kadai said...

Thanks Hotel Management entrance exam 2016 . You can like my FB page for regular update.

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