Share on facebook
Facebook
Share on pinterest
Pinterest
Share on twitter
Twitter
Share on linkedin
Linkedin
Share on yummly
Yummly
Share on whatsapp
Whatsapp
Share on buffer
Buffer
Share on email
Email
Share on print
Print
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

Powered by WP Ultimate Recipe