NOLEN GURER KANCHA GOLLA/DESERT WITH DATE JAGGARY/KHEJUR GURER KANCHA GOLLA

 

“Nolen gurer kancha golla”. It is a marvelous Bengali desert. I feel nostalgic when I give eye on this 

desert. In our childhood my grandfather used to take this desert from moira (sweet maker). It was the 

special fresh item and we are really happy to have it. As I am from joint family my grandpa distributed 

nolen gurer kancha golla among me and my cousins, we were eager to have it .It was a lovely memory 

to me. It is made from chana (cottage cheese).Sweet makers mix chana and date jaggery in perfect 

proportion and make it.

We are from Kolkata Bhowbanipur ( a well known sophisticated and posh area) where there are some

 big famous sweet shops ,situated in Jadu babur bazzar namely “Balaram Mallick and Radha Raman

 Mallick”, ”Sailendra sweets” ,Jagadhatri Mistanya Bhandar”,on the opposite side of Jadu babur bazar there are "Dwarik Ghosh","Sen Mahashaya" and "Bhim Nag" are there.They use fresh chana to make” kancha 

golla” because to maintain super quality. In normal season they use sugar for this desert but in winter 

season date jaggery is the integral part of kancha golla .We are waiting for winter to have various 

Bengali sweets made with khejur gur. In our childhood we watched sweet making standing in front of 

shops. They use wooden spatula to mix all ingredients very well. This accessory is very important for 

making sweets; it helps to give perfect flavor and texture in desert. They use big wooden thala( plate) to

 keep sweets properly. It is a traditional matter indeed.

Today I am sharing you” nolen gurer kancha golla “. I came to know it from a sweet maker of an 

authentic sweet shop. This is very easy to make but be careful about some matters.

HERE IS THE RECIPE:  

INGREDIENTS: 1) Chana (cottage cheese) -250 grams.I take 1 lit milk to make chana. Use lemon to 

make chana. You can take it from market.Dry chana using cotton cloth.Rap chanas inside cotton cloth and  keep a pressure on it for2 

hours  so that all water will come out of chanas and it remains dry.

2) Nolen gur: 250 grams. We prefer mild sweetness so I take less amount gur but you take according to your need.

3) Milk powder: 2 tablespoons.

PROCEDURE: Keep karai on gas. You must use heavy bottom karai for properly done. Pour chana and

 nolen gur in it. Keep the gas flame in sim. Stir continuously so that it does not catch the bottom of 

karai.

After 8 to 10 minutes the mixture starts to separate from the body of karai .Now add 2 tablespoons of 

milk powder for better texture of finished product. Switch off the gas flame and take out the karai. 

Make medium balls.

Keep kancha gollas on a plate .For garnishing use a raisin on top of gollas.

Our “NOLEN GURUR KANCHA GOLLA” is ready. You can have it as hot or cool. This is so

 delicious item, a traditional Bengali sweet.

THANK YOU.

SWEET POTATO DESERT/BENGALI TRADITIONAL SWEET DESERT/RANGA ALOOR PANTUA

 

Sweet potatoes are highly nutritious and delicious root vegetables. It is also known as IPOMOEA BATATAS.

We have an idea that sweet potato is full of sugar and starch but according to nutritionists root veggies are not like that. It is a good source of vitamin A and C (i. e. important in cold and flu) which improves your immunity power. It helps to lower blood pressure and reduces strain on heart.

It is the power house of antioxidants so it protects cells against aging and diseases. It is full of Magnesium and Potassium; rich in Beta carotene .Sweet potatoes are good for lung health.

Sweet potatoes are full of fibers. 1 cup of baked sweet potato provides 6 grams of fibers. (Idea taken from source).It promotes skin and bone health, vision and organ function.

Over all it is a good vegetable for our health.

It uses as side dish, ingredients in many dishes from soups to stews and other deserts. I use sweet 

potatoes in making “PANTUA” MEANS FRIED BLACK ROUND DUMPLINGS MADE OF SWEET 

POTATOES IN SUGAR SYRUP.I made pantua from boiled sweet potatoes. Though it is fried desert 

but it bears loads of food values. It is purely Bengali sweet dish. They make it in winter seasons, so 

easy to digest; its fiber helps to digest easily. I use date’s jaggery syrup which I made from hard jaggery 

which is well known as “PATALI” by Bengalis.

HERE IS THE RECIPE:

INGREDIENTS: 1) SWEET POTATOES: 3

2) DRY MILK POWDER: 3 TO 4 TABLESPOONS

3) MAIDA (WHITE FLOUR): 2 TO 3 TABLESPOONS; not more than that according to measurements. Greater amounts will hard pantuas.

4) Semolina (suji):1 ½ tablespoons

6) Deshi ghee: 1 tablespoon

5) WHITE OIL TO FRY

FOR MAKING JAGGARY SYRUP:

Hard jaggery (patali): 100 grams

Water: 2 medium cups.

HOW TO COOK: Boil sweet potatoes, keep in mind that sweet potatoes are not over boiled. Mash

 potatoes with all ingredients. Dry milk powder will add slowly so that it will not make lump in  texture.

To ready jaggery syrup boil 2 cups water with “PATALI”.There is not need to thick syrup. We want just

 thin jaggery syrup.

Make smooth dough. Now separate dough in 10 to 11 numbers. Give round shapes, use ghee or white 

oil on palms for better result during making round shapes.

Fry all balls   in white oil and dip in jaggery syrup. After 10 to 15 minutes take out from syrup and keep in bowl

.

OUR“RANGA ALUR PANTUA” IS READY TO SERVE. It is so delicious that I sure you will get 

appreciation

THANK YOU

MALPUA (BENGALI DESERT ,FESTIVAL SWEET)

 

Malpua , a typical Bengali desert , soft , floating in juicy sugar syrup , a traditional Bengali sweet dish .

Bengalees  prepare it in their festivals like Holi, Bijoya Dashami (last day of Durga puja). Not only Bengali, the people of our neighboring states like Assam, Odessa, Bihar also have it in their respective festivals .

I learned this recipe from my mother. I made this with cheena (cottage cheese) which adds a different flavor in malpua. As I am a bit health conscious, I usually make this with jaggery powder instead of sugar. jaggery powder is helpful to our health and for growing children as well. I will discuss about benefits of jaggery powder in another blog later.

Now I am sharing the recipe here

INGREDIENTS:

1)      Moida (white flour): 2 cups.

2)      Cheena (cottage cheese): 1 cup. (Smash cheena properly with the help of hand.)

3)      Milk: as per requirement.

4)      Jaggery powder: 1 ½ cup.

5)      Semolina: 4 tablespoons.

6)      Fennel seeds: 1 tablespoon.

7)      Cardamom (elaichi) and black cardamom seeds: 1 teaspoon.

8)       White oil to fry.

PROCESS: Mix all ingredients. Pour milk in it. Be careful about the consistency of the mixture, it is neither so thick nor so thin. A semi running consistency is perfect .Keep aside for 1 hour.

Make jaggery syrup. Boil 2 cups of water with 1 and ½ cups of jaggery powder. Keep it aside to cool down the syrup.

Fry malpua in hot white oil and put it in jaggery syrup. After 5 minutes, take out malpua from syrup.

Our juicy malpua is ready to serve .You can take it hot or cool as you like. It is so soft, juicy and flavored when you have it your eyes will definitely close to have the heavenly taste.  It is a perfect desert for post lunch or dinner.

Thank you.