Winter is the time of the year when you get the flavor of Bengal, the Nolen Gur, or new Jaggery. The subtle fragrance and sweet taste of Nolen Gur is quite unlike any other ingredients used in traditional Bengali sweets. Sweets like Kachagolla or Sandesh tastes heavenly with the right kind of Gur or Jaggery and almost all sweet shop in Bengal are flooded with these kind of specialty. However, one of my friend, Amrita has gone to the top of her innovative self and used Nolen Gur to make this Eggless Mousse, which looks so divine that I have immediately decided to give it a try and it is an instant hit. A big Thank You to Amrita Gill for sharing this wonderful recipe.
Whip the cream till it makes soft peaks.
Dissolve Nolen gur in 2-3 tbsp warm milk. Blend paneer in a blender till smooth. Do not add any water.
Mix paneer with the dissolved nolen gur. Gently fold in the whipped cream.
Pour in serving bowls and refrigerate for 1-2 hours to set.
Garnish with Nolen gur shavings. Serve cold.
Ingredients
- Paneer or cottage cheese - 1 cup
- Whipped cream - 1/2 cup
- Grated Nolen gur/Date palm jaggery - 1/2 cup
- Nolen gur shavings for garnishing
Whip the cream till it makes soft peaks.
Dissolve Nolen gur in 2-3 tbsp warm milk. Blend paneer in a blender till smooth. Do not add any water.
Mix paneer with the dissolved nolen gur. Gently fold in the whipped cream.
Pour in serving bowls and refrigerate for 1-2 hours to set.
Garnish with Nolen gur shavings. Serve cold.
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