Nolen Gurer Paayesh

Nolen gur or date palm jaggery is a very special item in Bengali kitchen. It is widely used in desserts for its special taste and flavor. It adds a very luscious flavor to every dish and adds an awesome taste. 

This was my first attempt on payesh(rice pudding also called kheer in Hindi) with date palm jaggery and it turned out real awesome.

Preparation time :  20 mins

Total time                :  1 hour

Yields                        : 4-5 

Ingredients:

• Whole milk                                 - 2 Liters
• Rice                                              - 4 Tbsp(Preferably Gobindhobhog)
• Sweetened Condensed milk    - 1/3 can 
• Nolen gur(Palm jaggery)         - 1/2 cup
• Bay leaf                                       - 1
• Green Cardamoms                   - 4
• Raisins                                        - 2 Tbsp
• Cashews                                      - 1/2 cup
• Pistachios/Almonds                 - For garnishing

Method:
1. Wash the rice and then soak in water for around 20 minutes.
2. Remove the rice from water and spread in kitchen towel to dry. 
3. In a heavy bottomed pan add milk and bring it to boil. Add bay leaf. Keep cooking the milk on medium low flame, stirring continuously till it reduces to 2/3rd.
4. Split the cashews and add in the milk. Add the raisins as well.
5. Add rice and cook with frequent intermittent stirring till rice is almost done.
6. Add condensed milk. (I usually add condensed milk to make it creamy but it is optional You can adjust the sweetness with jaggery)
7. Crush the green cardamoms into fine powder and add. 
8. Cook till rice is fully cooked and the mix reduces to half the amount.
9. Remove from stove and let it cool down to room temperature. 
10. Grate the palm jaggery and add into the payesh. Mix very well and put it on stove and cook for another 2-3 minutes so that the jaggery melts completely and is well blended.
11. Serve hot or chilled. Garnish with chopped pistachios and almonds while serving.

Mango Kulfi - A perfect dessert for all seasons

On a hot summer day the best way to beat the heat and soothe your soul is by treating yourself with a mango kulfi. The luscious flavor of mango, the rich creamy texture, the sweetness and the chillness is bound to take you to cloud nine. 

Preparation time :  15 mins

Total time                :  6 hours

Yields                        : 3-5 pieces depending on mold size

Ingredients:

• Whole milk               - 3/4 cup
• Whipping cream     - 1/2 cup
• Condensed milk      - 1/2 can
• Mango pulp              - 1 cup
• Saffron                       - few strands
• Cardamom powder - 1/2 tsp
• Pistachios                  - 8-10

Method:

1. Take 2 Tbsp milk in a bowl and warm it up. Add the saffron strands and keep aside for 10 minutes.

2. In a large bowl add whole milk, whipping cream, condensed milk and saffron milk. Beat for few minutes until well blended.

3. Add the mango pulp and beat again for a minute.

4. Crush pistachios and fold in.

5. Pour the mix in molds.

6. Freeze for 6-8 hours.

7. To serve place the molds under tap water for half a minute so that it comes off easily.

8. Beat the summer with this delicious and soothing dessert.

Gulab Jamun

Preparation time :  20 mins

Cooking time         :  15 mins

Yields                       : 20-25 pieces

Ingredients:

• Khoya                     - 1 cup(grated if store bought)
• Maida                     - 4 Tbsp
• Sooji                       - 2 Tbsp
• Baking soda          - 1 pinch of it
• Milk                        - 1 Tbsp(or more if needed)
• Cardamom seeds - 2
• Oil+Ghee              - for deep frying(50-50)

For the syrup:

• Sugar                          - 1 & 1/2 cups
• Water                         - 1 & 1/2 cups
• Saffron                       - few strands
• Cardamom powder - 1/2 tsp

Method:
1. In a mixing bowl add khoya, maida, sooji, baking soda and milk.
2. Crush the cardamom seeds in a mortal pestle and powder them. Add them in the mixing bowl.
3. Mix everything and prepare a nice soft dough.
4. Divide the dough into 20-25 small balls of equal size. 

5. To prepare the syrup add sugar, water and cardamom powder in a pan. Put the pan in medium heat and bring the mix to a boil.
6. Add saffron and mix well. Boil for another 6-8 minutes. Remove from heat and keep aside. Make sure the syrup remains warm until the jamuns are dunked.
7. To make the jamun - in a deep pan add ghee and oil and put on medium heat.
8. When oil is hot add the balls one by one and fry on medium heat till golden brownish from all sides. 
If the oil is too hot the jamuns will appear brown from outside but it would not be fully cooked from inside.

9. When well fried remove from oil and put in kitchen towel to get rid of excess oil.

10. After few minutes dunk the fried jamuns in sugar syrup. Allow the jamuns to absorb syrup and turn soft, smooth and tender.

11. Serve gulab jamun warm or at room temperature or chilled.