Nolen Gurer Malai Phirni

Name: Nolen Gurer Malai Phirni
Total time: 1200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1/2 litre full fat milk; 1/4 cup Gobindo Bhog(Ambemohar) or Basmati Rice; 2 small blocks patali or nolen gur (date palm jaggery); 2 tbsp coconut grated; 1 tbsp malai (fresh cream); 6 tbsp milk powder; 1/4 tsp cardamom powder; 1 tsp ghee /clarified butter; 7-8 cashewnuts; 5-6 almonds; 4 walnuts; 2 tbsp raisins

Kumkum Chatterjee @cook_12055532

#Jan #W2
#Win #Week8
Nolen Gurer Phirni or Phirni made with Date Palm Jaggery is a popular dessert in North India and an age old recipe originated in Persia with a twist. Phirni is an unique Indian dessert which is mainly prepared during the winter harvest season to celebrate joy and happiness among close ones.This is a creamy,succulent dessert and a fusion of the original Persian dish with the traditional Bengali winter special Nolen Gur.Winter is the season of harvest festival and it is celebrated in all parts of India but with different names.In Bengal it is Makar Sankranti - the season of pithe, puli and payesh. Crushed Gobindo Bhog (Ambemohar) or optionally Basmati Rice alongwith patali or nolen gur and adding malai, coconut,chopped dry fruits is an unique possible combination and a delicious aftermeal dessert.Here it is made with Gobindo Bhog Rice. Serve it chilled and relish the flavor of an exotic ,creamy and flavourful Nolen Gurer Malai Phirni.

Kumkum Chatterjee @cook_12055532

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Ingredients

20 minutes

4 servings

1/2 litrefull fat milk
1/4 cup Gobindo Bhog(Ambemohar) or Basmati Rice
2small blocks patali or nolen gur (date palm jaggery)
2 tbspcoconut grated
1 tbspmalai (fresh cream)
6 tbspmilk powder
1/4 tspcardamom powder
1 tspghee /clarified butter
For garnish :
7-8cashewnuts
5-6almonds
4 walnuts
2 tbspraisins

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Steps

20 minutes

1

Wash and soak the rice for an hour.Rinse,drain water and grind it into a coarse paste.Boil 1 cup water and add pounded date palm jaggery and boil till it turns into a semi thick syrup. Boil milk in a heavy bottom saucepan.Make a slurry of milk powder adding 1/4 th cup boiled milk and add it to the boiling milk.When it comes to a rolling boil, lower flame and gradually add the rice paste.
2

Stir continuously so that the milk doesn't stick at the bottom.Add the gur syrup gradually and according to taste.Adding a pinch of salt balances the sweetness. Add malai and grated coconut and stir to mix well.
3

Heat ghee in a pan and lightly fry the chopped nuts and raisins.Add some dry fruits and reserve some for garnishing.Sprinkle cardamom powder and stir to mix well. Garnish with chopped dry fruits and a drizzle of liquid nolen gur.Serve it chilled and relish the flavour of an exotic,creamy and flavourful Nolen Gurer Malai Phirni on Makar Sankranti or as an aftermeal dessert.