Nolen gurer Doi (Yogurt with Date Palm Jaggery)

Come summer and days are spent in a haze...Getting up...getting the kid ready for school...his tiffin...dropping him at the busstop...going for my walk...making breakfast...instructing the maid...packing hubby's lunchbox...my own work...tending to the baby...etc etc etc. Its like my body is pre programmed and I keep on doing the work brainlessly. The infamous Kolkata heat, the humidity, the sweat turns me into a numb robot and I just keep on doing things one after another. 

Life is very busy these days and tiring and hectic too. But then there is nolen gur to be thankful about, and this recipe of mine which you can whip up with your pantry staples and enjoy to sooth the summer heat. 

I prepared this last year. Last June to be precise and was totally bowled over by the pronounced gur flavour and the taste. The texture is like silk that melts in your mouth. Though it still cant heal your summer burns but trust me will take you to Gur heaven...Just make it once and you can thank me later.

Nolen gurer Doi

(Serves 4)

Ingredients:

Thick yogurt: 1 cup (I used Nestle)

Condensed milk: 100 gms

Nalen Gur: 3-4 tbsp 

Method:

Grate the gur and heat to melt it. Let it cool. If needed add 1 tsp water to melt.

Preheat the oven to 110C. Keep 4 small remekins ready. or you can also bake it in a big bowl.

With a whisk or fork beat the yogurt smooth. Pour in the condensed milk and the cooled gur and whisk till you get a lump free, very smooth mixture.

Divide in 4 remekins or a big baking pan. Gently tap the remekins on your kitchen counter for the air bubbles to rise on top. 

Bake for 25-35 minutes (more for a bigger bowl) till the top is set. Switch off the oven and let the yogurt rest in it for another 4-5 hours.

Chill for 5-6 hours and then serve. I generally chill it uncovered overnight. That way it thickens more and becomes very creamy.

Serve chilled. Its a great summer time dessert and a party pleaser.

A Homemaker's Notes:

You can play with the flavours. Try adding mango pulp for Mango doi and a drop of yellow food colour for that oh so Gorgeous mango hue.

Or little bit of caramel to make Bengal's all time favourite lal Mishti doi. that reminds me I already have that recipe that I posted in the initial days of blogging. You can find it HERE

Or you can add strawberry, blueberry, blackberry or whatever berry you think will make it scrumptious. I believe berries and yogurt pairs really well. Just make sure you strain the seeds from the pulps.

For a plain jane kinda yogurt just add a fat pinch of green cardamom powder and bake it.

Whatever flavour you choose dont forget to drink plenty of water and keep yourself hydrated. 

Take care.