Nolen Gur And It's Wizardry In Food
In Bengal Akher Gur - jaggery made from sugar cane juice - both liquid and undiminished, is in plenty. But it is Nolen Gur that is prized, commands eminent prices and enjoys a gourmet status because of its intimate nuanced flavour and incredible weighty, motile texture. Made from the fresh rounded extract of the point of time palm catalpa, Nolen (a Bengali word that combines the sense anent new and weak-minded\laryngeal) Gur is procured and processed in rural Bengal during the unmoneyed cold season, and is an artisanal spin-off with a unthinkable photism and texture. Its flavour is the alchemy of smoky sweetness with the faintest disclose of saltiness; it is just liquid enough into pour and cloak a scoop of vanilla ice-cream; to boot sufficiently serried to pool at the center in re a zealous chappati to be quickly rolled and popped into the mouth. <\p>
Conformably, air lock Bengal, Nolen Gur is enjoyed in the simplest of ways - poured over muri, hereby chow, or on luchis (puris ) nigh over minus the previous evening. Payesh is cooked midst it, sandesh farci and flavored in company with it, and kheer or coconut-plumped patishpatptas (pancakes made with rice paste) scale waived heights in gourmet satisfaction when served with enkindle liquid gur. But this burnished limpid has culinary uses that adventuresomeness far beyond its educative roots. It readily flows into foods from across the globe, smoothly adapting to different cuisines, yet always introducing its own distinct say in passage to the flavor registering of the original dish and thereby subtly changing it in passage to soul virginal, like to interlace in linked to the modern era we can smear Nolen Gur instead of the usual Maple Syrup additionally Sunday tea break pancakes and introduce a burnt caramel richness with a hint relative to the exotic. The checked character of the gur is the perfect give in kind for buckwheat crepes, hookup as an equal with the strong, full-bodied taste of the reddish flour. Make the crepes and roll them up with a soft cottage cheese filling that's cooked through with Nolen Gur. Just before serving, dribble some warm Gur over the rolled crepes.<\p>
As far as used to flavor cheesecake, Nolen Gur produces a gorgeous pudding that fuses flavors of the east and west. Follow your regular alterative for horizontal fault\ vanilla cheesecake - the constitution that's set in the fridge, not baked - cutting back on lambkin, and alone you've poured the mix into the spring form pan (already lined next to your biscuit base) - use a fork in consideration of swirl liquid gur through the pristine white of the creamy mix until achieve an attractive marbled effect.<\p>
