Nolen Gurer Mishti Doi is a beloved dessert that heralds winter in Bengal. The Quintessential Bengali winter dessert, infused with the rich flavors of Nolen Gur (date palm jaggery), is a must-try for anyone looking to experience the authentic taste of Bengali cuisine.
What is Nolen Gurer Mishti Doi?
Nolen Gur, or new jaggery, is derived from the sap of date palm trees and is available only during the winter months. It’s known for its unique aroma and flavor, which sets it apart from regular jaggery. When combined with yogurt to make Mishti Doi, it creates a dessert that is creamy, sweet, and mildly tangy.
It is always prepared to celebrate Sankranti in the month of January.
Why Nolen Gurer Mishti Doi is Special
Seasonal Treat: Since Nolen Gur is available only in winter, this dessert becomes a rare and delightful treat. It is also a sankranti special treat.
Authentic Flavor: The earthy taste of Nolen Gur combined with the creamy texture of yogurt creates a unique flavor profile.
Cultural Heritage: Enjoying Nolen Gurer Mishti Doi is a way to connect with Bengali traditions and culinary practices.
Ingredients I used to make this traditional Bengali sweets
Yogurt - I like to hang the plain yogurt in a muslin cloth to remove any extra moisture. This will ensure that the Date palm jaggery yogurt will turn out creamy and thick.
Full Fat Whole Milk - For the best texture of mishti doi, you need full fat whole milk. You can also mix a little bit of heavy cream to it.
Nolen Gur or Patali Gur - You can either use the liquid form of this jaggery which is called nolen gur or khola gur. And if you can't find that, you can also use Patali gur which is the solidified version of the nolen gur.
Keep in mind that nolen gur/ patali gur is also known as Khejurer gur.
Steps to prepare
1- If you are using Patali gur, keep it at room temperature for a while and then grate the jaggery.
2- Place the plain thick yogurt on a muslin cloth and leave it on a colander to release any excess moisture.
3- Pour the milk and heavy cream to a pan and let it simmer in medium heat for 5 minutes. Make sure to stir so it doesn't get burnt at the bottom of the pan.
4- Add the grated jaggery.
5- Continue stirring and let it simmer for 5 minutes.
6- Now switch off the heat and let the jaggery milk cool down to a point where you can dip your finger comfortably. You don't want to cool it down completely, just enough so it's not too hot anymore. Add the hung yogurt,
7- Whisk until you see no lump of yogurt. The texture should be smooth.
8- Take a clay pot or any container and rub a little yogurt on it.
9- Pour the mixture on the prepared container.
10- Cover it with an aluminum foil and a few thick kitchen towel. Now you need to ferment it for the yogurt to set.
Keep in mind that depending on how hot or cold the weather is, you can either leave it on the kitchen counter for 10 to 12 hrs. Since it is cold here in winter, I just turned on the light in the oven and placed it inside. The heat from the light helped, but instead of 8 to 12 hrs, it took almost 24 hrs to set.
11- Once it is set, place the container in the refrigerator for a few hours. Before you serve.
12- When you are ready to serve, drizzle a little melted jaggery on top and enjoy.
Tips for the Best Nolen Gurer Mishti Doi
Use fresh, full-fat milk for a richer texture.
Ensure the milk is lukewarm before adding the yogurt starter to facilitate proper fermentation.
Opt for earthen pots as they enhance the flavor and help in setting the yogurt.
Nolen Gurer Mishti Doi is more than just a dessert; it’s a symbol of Bengal’s rich culinary tradition. Its seasonal availability and unique flavor make it a must-try for anyone interested in exploring authentic Bengali sweets.
Whether you make it at home or buy it from a local sweet shop, this winter dessert is sure to leave you craving more.
FAQs
Nolen Gur is harvested from the sap of date palm trees during the winter months. It has a unique flavor and aroma, making it a prized ingredient in Bengali sweets.
While regular Mishti Doi is sweetened with sugar or regular jaggery, Nolen Gurer Mishti Doi uses Nolen Gur, giving it a deeper flavor and a seasonal twist.
Nolen Gurer Mishti Doi is best served chilled. It can be enjoyed on its own or as part of a dessert spread with other Bengali sweets.
Full-fat milk is recommended for the creamiest texture, but you can also use reduced-fat milk. Avoid using non-dairy milk, as it may not ferment properly.
Here are few Winter Special/Sankrantri special Bengali dessert
Nolen Gurer Mishti Doi
Ingredients
- 1 Cup Plain Yogurt
- 2 Cups Full fat whole milk
- 2 Cups Heavy Cream
- 1 Cup Grated patali gur or liquid nolen gur
Instructions
- Place a colander on a bowl and layer the muslin cloth on it. Then add the yogurt, gently squeeze and then leave it in the colander for 30 minutes. It will release all the excess water.
- In a heavy bottom pan, add the milk and heavy cream. Warm the milk and let it simmer for 5 minutes.
- Add the grated jaggery and let the milk simmer for another 5 minutes.
- Take it off the heat and the milk cool down just enough so when you dip your finger, it feels warm and not burning hot.
- Add the hung yogurt and whisk to incorporate it evenly. There shouldn't be any lump.
- Brush a little yogurt on the container you are going to use to set the mishti doi and pour the mixture.
- Cover with aluminum foil or a lid and then cover it with a thick kitchen towel. Now you have to let it ferment for 12 hrs or more for the mixture to turn into thick yogurt. Keep in mind that depending on how hot or cold the weather is, you can either leave it on the kitchen counter for 10 to 12 hrs. Since it is cold here in winter, I just turned on the light in the oven and placed it inside. The heat from the light helped, but instead of 8 to 12 hrs, it took almost 24 hrs to set.
- Once it's set, place the container in the refrigerator to chill it and that will also set the yogurt furthermore.
- Drizzle a little melted jaggery on top and enjoy chill nolen gurer mishti doi.
