A decadent, and heavenly delicious pudding made with the winter’s bounty Nolen Gur. After you make this Nolen Gur Pudding once, you’ll want to make it on repeat.
Now it’s easy to get good quality Nolen Gur online. The powdered form of it makes the job simpler to incorporate into many desserts. It’s definitely a dream come true moment, the Date palm Jaggery powder is as potent as the fresh Khejur Gur is, but only with a longer shelf-life.
However, if you’re in West Bengal, get the Khejur Gur (Date palm Jaggery) from your local Gur seller, and make this pudding ASAP. Very indulgent, your family and friends are going to love it. The recipe is quick and easy, with less prepping effort, so make it just before the weekend and enjoy it afterward.
Do try, and let me know about your experience with the recipe. 🙂
Nolen Gur Pudding / Khejur Gur Pudding
A decadent, and heavenly delicious pudding made with the winter’s bounty Nolen Gur. After you make this Nolen Gur Pudding once, you'll want to make it on repeat.
Ingredients
- 65g / ½ cup- Khejur Gur/Date palm Jaggery
- Liquid Nolen Gur as required
- ½ cup / 125 ml- Fresh Cream (I used Amul’s)
- ½ cup / 125 ml- Milk
- 2- Eggs (at room temperature)
Instructions
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Khejur Gur in the form of Nolen Gur, or Patali, choose any of these for this recipe. Nolen Gur usually comes in a semi-solid form, whereas Patali is the solid version of Khejur Gur. You can use Date palm jaggery powder as well.
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If using Patali, break the Gur in chunks with a heavy object, and then start to break the lumps with your fingers. The Gur shall look like a coarse mixture at this stage. Measure the Gur, and keep aside.
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Use the liquid nolen gur to coat the base of the bowls/ramekins in which you’ll be going to set the pudding. Keep these bowls in the freezer so the liquid bases solidify before you pour the pudding mixture over them.
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In a bowl, add the eggs, whisk well.
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Next, add the gur to this, mix well until the gur blends really well with the eggs, keep aside (read notes).
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In a pan, add the fresh cream and milk, mix well, and simmer over low heat until just warm. Remove from the heat.
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Add the warm milk slowly but steadily with one hand to the egg mixture, while whisking the pudding mixture with the other hand continuously.
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The pudding mixture gets ready in minutes, no need to whisk it for a longer time.
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Divide the pudding mixture equally to the prepared bowls.
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Seal the top of the bowls with pieces of aluminium foil.
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In a large pan heat some water, when the water starts to boil lower the heat and place a trivet in the pan. The water level should not touch the base of the trivet. Place the sealed pudding bowls upon the trivet carefully. Cover the large pan with a lid and steam to make the pudding over low heat for 20 minutes.
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After steaming take out the pudding bowls carefully and let them cool completely at room temperature.
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Refrigerate for a few hours to chill.
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Run a sharp knife around the edges of the bowls/ramekins. Invert the Nolen Gur Pudding gently onto a serving plate, holding the bowl and the plate tightly together. Serve immediately, enjoy!
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You can drizzle some liquid nolen gur on top of the pudding for some extra indulgence.
Recipe Notes
While making a pudding with eggs, mixing the sweetener with the eggs first prevents the whisked eggs from curdling with the warm milk afterward. The dissolved sugar, or any other sweetener, gives a nice body to the eggs, thus it helps to prevent the curdling with the warm milk.
