A special treat for you this festive season-Nolen gur’er Ice-cream!

What’s on your mind after reading the blog title– What is Nolen gur? Or is it really the new ice-cream flavour of the season?! The  answer to both is a wide grin.

If you have been reading my blog for a while now (or have just been sent here by google…in that case, welcome!) you should know how much I love regional food & classics of Indian cuisine.

**Click on the dish for Recipe**

Read the various Bengali classic recipes I have done here.

From My mother’s one-pot quick chicken pulao to Moti Pulao restaurant style;

From the absolute favourite among Calcuttans Golbari’r Kosha mangsho to homecooks’ star dish Prawn/Fish Kalia or Egg Masala gravy recipe & more…– I almost have a collection now.

Yes, you are right. Am obsessed!!

But I took a good look around my blog which I always felt was a child of love for food that suits my Bengali taste buds the most. I was quite surprised that I din’t have too many regional recipes of desserts or sweets,though. Coming from Bengal, the land of rosogolla – that’s a big bummer. So I thought why not bring you, my lovely readers a special news & treat that I am personally ecstatic about.

I will talk about a dessert that we all know about & love but this Durga Pujo, it’s here with probably the most Bengali flavour ever. A super big round of applause for…. . . . .

•  *  drum rolls  *  *

Nolen Gur’er Ice-cream by Mother  dairy

For those of you who don’t know what Nolen gur is – it’s date palm jaggery [Here’s Wikipedia at your rescue]. To know Bengalis’ love for it, be aware that it’s probably the only priceless culinary thing of Bengal sold in a tube. Google it.

You don’t need me to talk about Mother dairy, do you? It’s a classic.

Now,my family loves ice-cream and so we have tried very many kind. Fancy brands to regional products to local parlour-made scoops. I can well be a pro at it by now. If you like your ice-cream cream-y & you like it milk-y, as ice-creams ideally should be – I promise you will love any mother dairy’s.

Golbarir Kosha Mangsho-the classic bengali mutton gravy recipe (Most viewed recipe)

UPDATE : “Thank you so very much for liking this recipe.Even though this site has not been updated for months now, this post gets hundreds of views regularly and that makes me so happy.

Do take a look around and see if you like other nonveg or veg recipes.If you have any doubt or query,feel free to drop me an email.

If you try the recipe, tag me or send me a photo on facebook.“

Golbarir mangsho…

Sounds mouthful isn’t it?

If you have been to Kolkata and haven’t tried that yet, be grieved.

If you live here and haven’t tried it.Wake yourself up & rush to Shyambazar  ASAP to feed your soul.

Here is a sneak peak of how the tiny old and most loved eatery looks like & also the loved kosha mangsho(which in bengali means saute’ed meat. Any meat really, but here it’s mutton)

Golbarir kosha mangsho – No it’s not for the faint hearts! (Google image)

This place is so humble- it’s small and kinda dingy but it’s older than I am & it serves you meaty goodness. It’s heaven for meat lovers. The gravy they serve there is mostly had with plain rice or roti & is dark in colour. Why you ask?

It’s cooked in a thick iron wok since years. It’s all words of mouth that we hear about how secretive and selective their chefs are about their meat or how they marinade overnight. You will damn well find a hoard of other recipes online claiming it’s authentic Golbarir Kosha mangsho recipe but I hardly think so! They guard it with their lungs & heart! This is just an attempt and after a few trials I am happy with how it tastes. Almost like the gem itself! You can always decide for yourself.

Golbarir Kosha Mangsho (Saute’ed mutton dish) -The Bengali classic

 

This dish is ideally made in an iron wok/kadai but it’s fine if you don’t own one 🙂

Golbarir Kosha Mangsho - Classic Bengali mutton recipe

• Time: 1-1.5 hour
• Difficulty: medium
• Print

Ingredients you will need :

• Mutton- 1 kg (medium sized pieces with bone)
• Onion- 2 medium sized (grated)
• Cumin powder- 1  Tablespoon

Homemade Motichur ke laddoo ~ delicious Indian sweet recipe

I am from Bengal, in case you din’t know already. And we are known to be “sweet” people ~ Mishti (sweet in Bengali)!
Apart from the fact that our language is considered mishti, we have our weakness for anything thats sweet..especially from old west part of Bengal (before partition). My mother being one of them – we have had our share of sweetish curry, sweetish meat gravy, sweetish bread, sweet Cake or sweet snacks, sweet sweet & sweet drink..that includes tea or coffee with the amount of sugar worth a fortune!
Over the time, our tastes and kitchen rules have changed, flavours evolved and dessert choices altered. From the quintessential Bengali Rosogolla to payesh we have moved to variants of laddoo or even kheer stuffed puff pastry.
But who can beat an Indian classic?
None!
[Check out a range of desserts & sweets here]

Today my post is on one of the most love, eaten and sold sweet in any part of India. You are in India or ever have been here, I bet you have had a laddoo of some sort. If you haven’t, consolations to you!

This one is motichur/motichoor ke laddoo which is a popular variant among besan laddoo, bundi laddoo, khoya laddoo etc. These are had in almost any occasion, be it a festival, wedding, party, religious puja as shagun (token of good wish) or just like that!

I am taking a homely way out & not using any food colouring (which I highly discourage. Some studies on them are crazy!) Or readymade thickening agent like many sweet shops do. No no no!
That by no mean means mine are tempting addictive in any way 🙂

The ingredients I have used are so simple and made from scratch.
The colour is NOT the vibrant orange that you see in the sweet stalls or by caterers but they taste just as delicious!
To give it some thick moist texture I will use some khowa/khoya (concentrated milk solid), which can be readymade but I made it from scratch.
Lets get started with his Puja / party special dessert 😀