Cream rich with the flavor of date palm jaggery, this Nolen Gur Kulfi is a treat you need to try this summer! I first experienced Nolen Gur Ice Cream in Kolkata! I grew up eating this jaggery a lot but Ice Cream was new and absolutely fell in love with the taste. And so had to try my version of kulfi too. Finding Nolen Gur can be a little difficult but I have mentioned below all the local places you can find it. If you however cannot find this variety jaggery, give this easy Nolen Gur kulfi (Jaggery Creamsicles) a try with any variety of jaggery you can find.
There are a few things in my life that I find particularly calming. Walking on the beach while soaking my feet, watching rain from a cozy couch and ever since I started photography, painting backdrops for my food shots. I always loved sketching and painting but somehow, I never really got to polish that hobby. Over the period of time, life caught up and that hobby just died. When I started creating backdrops for food photography, I realized how much I enjoy the entire process. I start with one board and then I find it difficult to stop. After a couple of hours, my hands are colorfully chaotic and all my backdrops gets brand new look.
I was so hopelessly in love with the end result of this particular backdrop. I had to put some food on and bring my camera out. The next hour turned messier as I photographed these Kulfi (Creamsicles). I was lost in the hues, captured too many shots and Avyan was busy playing with the ice cubes. In between, he would poke his finger on the Kulfi, lick it clean and do his happy dance. We call it the yummy-dance. He sure does entertain me all the time.
What is Nolen Gur (Date Palm Jaggery)?
Nolen Gur is a winter speciality in Kolkata. It is date palm jaggery produced from the sap of the date palm tree that grows naturally in the countryside. It’s dark amber shade and is extremely aromatic! It is used in wide variety of desserts and at times even enjoyed at breakfast with a special variety of Bengali Pancake.
It is found in two form. A semi liquid runny version which you will find from local stores in Kolkata only during winter months. The second variety is a bit more processed where they would cook it down further to make the texture hard rock. This hard rock version is refer to as Patali gur and last longer in the refrigerator as compared to the semi liquid Nolen gur.
Where you find Nolen Gur/ Patali Gur ?
Nolen gur, the semi liquid version is available only in Kolkata during winter months. Patali gur however are available these days across the globe, but only in few local Indian stores. If you can find a store from Bangladesh called ” Bangla Bazaar” or ” Desi Market”, then you might find this jaggery in their freezer section.
I have also found these in Taj and Patel Brothers. Sadly, I have not come across any online store that might sell!
What Substitute can I use?
Just try with any variety of jaggery, preferably the ones that has more darker shade. Or use date molasses which is easy to find in Middle Eastern Store. You can also try using sugar caramel instead. All these will have different taste but will still turn out delicious and perfect frozen dessert for hot summer days.
Last year, I had shared one of my favorite ice cream flavors and spoke a lot about my love for date palm jaggery. This year, once again, my parents sent two ginormous box of the same jaggery. And we have been indulging a lot. Kulfi (Creamsicles) might not be the right kind of treat on rainy days but we went for it anyway!
- 2 cups cream
- 1 cup whole milk
- 4 egg yolks
- ½ cup jaggery, I used date palm, but you can try any other flavor
- Whisk egg yolk in a bowl until smooth.
- In a saucepan, pour cream, whole milk and bring it almost boil.
- Pour ¼ cup of warm cream from the saucepan to egg yolk, whisking at the same time.
- Next, pour the egg mixture back to the saucepan. Put it back on stove, add jaggery, mix well and let it simmer for 5 minutes or until it looks thick like custard.
- Once done, let it cool at room temperature and then pour in kulfi molds/popsicle molds.
- Let it set in the freezer.
The jaggery that I used was in semi liquid form. If you choose to use a different kind of jaggery that is solid, just grate it and then add it to the custard.