Jhola gurer (Liquid Dates Jaggery) Pudding



Jhola gurer (Liquid Dates Jaggery) Pudding

Nolen Gur or date palm jaggery (slightly smoky in colour) is a delicacy of any Bengali household food in winter.  Visit any sweet shop in Bengal in the winter season and you will get variety of lip-smacking delicacies made with this jaggery, like - Moyas, Rasogollas, Sandesh, Jalbhora, Kanchagolla and many. But today I made egg pudding with liquid dates palm jaggery.

We all know caramel egg or creamy pudding is a classic French dessert made of simple ingredients like milk, egg and sugar and it’s very common recipe for all. Today I prepared egg pudding with Liquid Dates Jaggery(Nolen gur / Jhola gur) which is something different form the regular pudding recipe or any nolen gur recipes. I hope your kids are going to fall in love with this proteins and calcium rich dessert.

Ingredients

1 ltr mik

4 eggs

100 ml Jhola / nolen gur (Liquid Dates Jaggery)

Minced dates

1 tsp Melted Butter.

Nolen / Jhola Gur

Method

 Boil 1 ltr of milk in a heavy bottomed vessel on medium flame and reduce it to around ½ ltr.  Then cool it down to room temperature.

Now add eggs, nolen gur and milk in your blender and blend it to make a smooth mixture (you can also use a hand mixture to make the mixture). Now grease the baking pan with butter. Then pour the egg mixture in the baking pan

You can make your pudding in two ways, on your burner or in your oven. I made it in the oven. Making on the burner: Take a saucepan large enough to fit your pudding pan. Take some boiling water in the saucepan (take such an amount of water so that  when you will place your pudding pan in the saucepan, half of the pan will be under the water and the pan will not float in the water. You can use a stand to keep the pan steady). Now place the pudding pan in the saucepan and cover with foil both the pan and then keep it in medium heat for around 40-45 minutes (occasionally check the water of saucepan; add more water if needed).

Making on the oven: If you want to make the pudding in your oven, preheat your oven to 350  F, then in a large baking dish, pour 1-2 inches of water and place the  pudding pan in it. Cover with foil your pudding pan and then place the pan in the preheated oven. Bake it for around 45- 60 minutes.

Check your pudding with a knife or toothpick. Insert it into the pudding; if it comes out clean then your pudding is done. If it seems still liquid or sticky, keep it on burner or in oven for another 5-10 minutes and check again.

When pudding is done keep it to cool down. Then carefully run a knife along the edges of the pan, place a plate on the top of the pan and flip the pan to take out the pudding on the plate.

Your pudding is ready.
Recipe By : Manna Majumder
You can vist our FB page - https://www.facebook.com/bengalikadai

Mishti / Ranga Alur Pithe

Mishti / Ranga Alur Pithe

শুভ পৌষ সংক্রান্তি উপল্খে সবাইকে আন্তরীক শুভেচ্ছা....

Sankranti is a harvest festival celebrated all over in India on the 14th or 15th of January and since this is a harvest festival, different parts of India make various delicacies with seasonal produce.

Bengalis celebrate the winter harvest of rice with a festival called Nabanna (new rice) or Poush Parban where special pithe(sweets) made with the rice, jiggery, milk, cream, sweet potatoes and coconut in different combination. Traditionally pithe is eaten on Posh or Makar Sankranti, the last day of the Poush month. The variety, art and creativity in pithey making is truly incredible and has a rich heritage in both Bengals (East & West).

This is Ranga aloor pithe (sweet potato balls / dumpling) one of my favorite pithe made with sweet potato, coconut, flour, sugar and  fried and then dunked into a sugar syrup which has been flavored with cardamoms powder.

Ingredients:

2 - 3 medium sized Sweet Potatoes (1 cup when boiled and mashed)

2 - 3 tbsp All Purpose Flour / Maida

1 tbsp Rice Flour

1 cup Grated Fresh Coconut

1/3 cup Powdered sugar

 For the Syrup:

6 tbsp Sugar / 6 tbsp Jaggery, powdered

1 1/2 cups Water

1/8 tsp Cardamom Powder

Method:

Boil the sweet potatoes until soft. Peel and mash them until smooth.

Add the rice flour and maida to the mashed sweet potatoes and knead it well to form a smooth dough. The dough should be soft and non sticky.

Divide the dough into equal small balls (Gulab jamun shape) and set aside. Repeat with remaining dough. Until you deep fry the stuffed dough, keep them covered to avoid drying.

To make the syrup, combine the sugar / jaggery and water in a vessel and stir until sugar / jaggery dissolves completely.

Add the cardamom powder and let it boil on a low-medium flame for 10 minutes. Turn off the flame and keep the syrup warm.

The syrup should not be too hot or cold when you add the fried sweet potatoes to it.

Heat oil in a pan for deep frying. Deep fry the stuffed pulis over a medium flame until golden brown color.

Remove from the oil and immediately drop them into the warm syrup. Let them soak in the warm syrup for 20 minutes or sometime. Serve warm or cold.
Author : Manna Majumder
Recipe By : Tapasi Dhar
You can vist FB page - https://www.facebook.com/bengalikadai

Doodh Puli Pithe

Doodh Puli Pithe

Ingredients:
• 1 coconut .
• 1 cup sugar / 1 cup Nolen Gur (date jaggery)
• 2 cup Rice flour...
• 2 tblsp. plain flour (Maida)
• 1 litr milk.
• 10 gms raisins
• 10 gms cashewnut
• 1 tsp. cardamom powder.
• Bay leaf.
• Rose water(optional)

Method:

1. Heat a Pan and add grated coconut and mix with sugar/nolen gur (I used nolen gur) and cardamom powder. Mix well and keep it aside after little bit sticky.
2. Now again heat a Pan and add Rice flour. Stir for about 10 minutes. Take it out in an bowl and add plain flour to that. Now add Hot water and knead well to make dough.
3. Make small balls from the dough, spread each ball with hand and stuff the coconut sugar mixture into it. Fold it and seal the edges so that filling doesn't come out to get the shape of 'Puli' as in the picture.
4. Heat a pan and add milk. boil the milk for some time so that it get reduce to half. Add sugar, bay leaf and cardamom powder. cook for a couple of minutes. Now add the pulies to the milk slowly and cover it and let it cook for about 15 minutes with stirring in between. Add raisins and cashew nuts and if you want mix some rose water.

Take it out in a serving tray. Serve cold
Recipe By - Manna Majumder

Potol Posto ( parwal khasKhas / pointed-gourd with Poppy seeds curry)

Potol Posto ( parwal khasKhas / pointed-gourd with Poppy seeds curry)

INGREDIENTS:
Parwal (Potol/ Pointed Gourd)
Green chillies...
Poppy seed (Posto/ khasKhas)
Black jeera (Kalwanji)
White Oil
Sugar (To test)
Salt (To test)
1/2 cup Milk
Turmeric powder

METHOD:
Peel the Potol/ parwal (250gms) and cut vertically.
Make a thick Poppy seed paste (20 gms) with 3-4 green chilli. In the thick paste add about 2 tbs. of milk.
Now heat oil in a deep frying pan, into it add 1tsp. of kalwanji. When the kalwanji starts spluttering add the parwal into it. Fry the parwal till it turns golden brown in colour. Then, into it add the thick poppy seed paste. Mix well. Into it add about ½ a tsp. of turmeric powder, sugar and salt-to-taste, and stir it well so that the paste completely covers the parwal (potol).
Cover it for some time and keep it over medium flame. Wait till the parwal gets cooked well and enjoyed with steamed rice or Polao.

Papaya Halwa

Papaya Halwa

Ingredients:
5 cups- Papaya , Papita or Pepe(Raw papaya) finely grated
1/4 tsp-Green Food Colour (Optional) ...
5-Badam (Almonds) chopped
1 tbsp-Kishmish (Raisins)
5-Kaju (Cashewnuts) chopped
1/3 tin (200 gm)- Sweetened Condensed Milk
1 cup (150 ml)-Milk
1/2-Ghee
1 cup Sugar
1/2 cup milk
1/3 tsp Rose water
1 tsp-Elaichi (Cardamom) Powder
2 Bay leaf
Method:
1. Peel off the skin , wash papaya , Grate it and dry it in a day light for an hour.
2. Heat the ghee in a kadai, add the cashew nuts, raisins and bay leaf and fry till golden brown. Add the grated Papay and sauté for a few minutes.
3. Add sugar and milk and cook till the papaya is soft, mix in the green colour with rose water and stir well.
4. Add the Sweetened Condensed Milk and stir continuously till the mixture is dry. Sprinkle the cardamom powder, mix well and remove from fire. Serve hot.