Nolen Gur Er Doi

by Shaheen Ali

Nolen Gur | Palm Jaggery is produced in West Bengal and sold world wide during winters. Usually the bengalis as well as others who know about this , purchase this jaggery in winter season and stock it for the whole year. As my mom belongs to West Bengal, i have grown up seeing her stocking up her pantry with fresh Nolen Gur. Nothing can beat the taste of delicacies made with Nolen Gur. Even in my blog i have made sure i add lots of Nolen Gur recipes. It’s tasty and healthier than the seets made with sugar etc.


Whether its peda, sondesh, rasgulla, payesh etc , when made with Nolen Gur the taste is beyond imagination. I bet one can never forget the taste in his/her lifespan. One such cool Nolen Gur dessert is Doi. Yes you heard me right, thick and creamy Greek yogurt or hung curd flavored with fresh palm jaggery and chilled in earthen ware gives a true smoky flavor that not just satisfy your taste buds but also takes you to a heavenly ride.

If you talk about Bengal, the one thing after fish that comes in mind is Mishti Doi. This Nolen Gur er Doi is a similar kind of Mishti Doi. Though the original procedure which my mother use to make was a bit lengthy one, but i was fortunate enough as she taught me the short one too. This instant nolen gur’er doi tastes exactly like the baked one. Merely takes 5 mins to make and 5 mins to set and you are done with the authentic, creamy, silky and luscious Nolen Gur’er Doi!

Print Recipe
NOLEN GUR ER DOI | INSTANT PALM JAGGERY YOGURT
Course dessert
Cuisine bengali
Prep Time 2 minutes
Cook Time 5 minutes
Servings
number
Ingredients
  • 500 gms Greek Yogurt Hung Curd OR
  • 1 1/2 cups Gur Jaggery Nolen / Plam - powdered
  • 1/2 tsp Cardamom powder - (optional)
Course dessert
Cuisine bengali
Prep Time 2 minutes
Cook Time 5 minutes
Servings
number
Ingredients
  • 500 gms Greek Yogurt Hung Curd OR
  • 1 1/2 cups Gur Jaggery Nolen / Plam - powdered
  • 1/2 tsp Cardamom powder - (optional)
Instructions
  1. In a large mixing bowl, add Greek Yogurt or Hung Curd and whisk to make it smooth and creamy.
  2. Add jaggery powder and whisk it again till granules dissolve and soft peaks disappears.
  3. Take mud bowls/ earthen bowls/ceramic bowl and pour in the curd mix till the rim.
  4. Take a square piece of aluminium foil and cover the bowl.
  5. Seal it from sides and tie the rim so that the foil doesn't move and stay intact.
  6. Refrigerate for 5-6 mins minimum before serving.
  7. Serve Chilled
  8. Note :
  9. Whisk the curd and jaggery till soft peaks disappear. Don't be in a rush and skip this step. If the curd is not whisked properly, it won't set.
  10. Try to set the curd in earthenware. If not then use ceramic bowls, that too goes well.
  11. Cardamom powder is optional, i tried to keep the flavor of jaggery prominent hence didn't add the cardamom powder.
  12. Always cover the bowls with aluminium foil hence, the curd may leave water.
  13. Always serve chilled.
Recipe Notes

If you liked this instant recipe, please drop your feedback/suggestion in comments below. I would love to read them and try to reply asap.

Thanks for stopping by!

Love : Shaheen

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