Winter is also synonymous with “Nolen Gur” or the liquid date palm jaggery, the aromatic golden brown liquid which becomes part and parcel of Bengali must haves when the chill factor bites in.We have it straight, or use it to make Sandesh, Rosogolla, and again use this for preparation of innumerable varieties of Pithe and Payes during Sankranti . In my opinion Nolen Gur with Fulko Luchi makes one irresistible combination guaranteed to make any Bengali go weak on his / her knees.It is now a popular sweet, being produced in Kolkata and elsewhere, sometimes with cheaper ingredients and chemical flavours.Ingredients: Khoi (2 cups) Brown Sugar (1/2 cups) Condensed Milk (4 tbsp) Cashew Nut (Roasted Broken) (1 Tbsp) Pistachio (Roasted, Broken)(1 Tbsp) Cardamom (Powdered)(1/4 tsp) Water (2-3 Tbsp) Instructions: 1. Then add the khoi in small portions while stirring continuously.The others in queue are 'Burdwaner mihidana and sitabhog' and 'Banglar rasogolla'.The state food processing department, which was the applicant for the GI tag, is working out the branding for the Banglar Rasogolla, over which it won a prestige fight against Odisha.In recent days I have noticed ‘Nolen Gur’ being sold in a tube like tetra pack at the Biswa Bangla outlets and also at the Govt stalls at various fairs which pops up in and around Kolkata during winter months.
It may be convenient to keep a wet paper towel nearby to wipe your fingers in case your fingers get sticky. Then after removing from the refrigerator carefully remove the aluminum foils and set the balls on a plate.
The ordinary moa that we see around us are made out of other varities of khoi that are easily available.
"Apart from this, the khoya kheer — or condensed milk — that we need to use are specially prepared by us and cannot be bought from vendors.
Beyond the usual I always try to discover wacky, uncommon and delicious street foods, tribal cuisine, various local dishes and write about them.
Winter brings many pleasures in the life of us Bengalis, especially when it comes to gastronomical delights.
Again, the gur, or jaggery used for GI-tagged moas, have to be prepared by designated collectors of khejur (date-palm) ras (juice) and specific varieties of cashew and raisins.