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| 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!
Ingredients:
2 cup (approx 200 gms) homemade paneer/chenna (procedure included for 1 ltr full cream milk)
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.
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.
Procedure:
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.
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
You can vist our FB page - https://www.facebook.com/bengalikadai
Recipe By : Manna Majumder
You can vist our FB page - https://www.facebook.com/bengalikadai
