Nolen Gurer Panna Cotta

Name: Nolen Gurer Panna Cotta | Date palm Jaggery Panna cotta
Prep time: 5 min
Cook time: 10 min
Ingredients: 2 1/2 cups Double cream; 1 cup Whole Milk; 5-6 tbsp Nolen gur or Khejur er Gur ((you can add more or less as per your liking)); 5 sheets Gelatine Sheet **check notes; 1 Green Cardamom (finely crushed (this is optional))

By Arpita@Gastronomic Bong February 1, 2021October 26, 2021 1

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Nolen Gurer Panna Cotta or khejur gurer panna cotta is a creamy and melt-in-your-mouth Italian dessert which blends the richness and sweetness of Nolen Gur (date palm jaggery) with heavy cream and milk resulting in this exotic wobbling dessert. This simple yet decadent Nolen Gur infused dessert is sure to impress.

Nolen Gurer Pannacotta (khejur gur panna cotta)

Winters in West Bengal means Nolen gur or Khejur gur (date palm Jaggery) and all the possible desserts prepared with them. Each and every sweet prepared with this date pam jaggery is absolutely mouth watering.

This year to put my favourite ingredient to good use, I have prepared this luscious wobbling panna cotta with Nolen gur (date palm jaggery) for all of us to enjoy.

What is Panna Cotta?

“Panna Cotta” is a classic Italian wobbly pudding like dessert. It has an incredibly smooth and creamy texture. Panna cotta is a combination of milk, cream, gelatine, vanilla, and sugar.

What is Nolen Gur?

Nolen Gur or nutun gur means new jaggery. A winter delicacy that is made from date palm trees during the winter months in West Bengal. Each and every sweet shop across the state is filled with varieties of sweets made with this jaggery.

I have made this panna cotta with the indigenous date palm jaggery. The sweetness the flavour of the panna cotta is derived from Nolen gur.

What are the ingredients used in khejur gur panna cotta?

4 ingredients is all you need to make this luscious panna cotta.

Heavy Cream
Milk
Nolen Gur or Khejur Gur or Date palm jaggery
Gelatine sheets

How to make date palm jaggery panna cotta?

Panna cotta is absolutely easy and fuss free to make. Gelatine plays a very important role in this Italian dessert. It helps set the wobbly dessert. SO we start by adding the gelatine leaves in a small bowl of cold water to soften, which takes about 5 mins.

Then in a milk pan pour the cream and milk bring to a simmer (Do not boil). Now add nolen gur or khejur er gur and stir it well to combine. You can a cardamon powder at this point if you wish too. (I did not add cardamom as I feel it will over power the lovely nolen gurer flavour). Mix everything together, then take it off the heat. Finally remove the gelatine out of the water and squeeze out the excess water, then add to the cream-milk mixture. Stir until completely dissolved.

Pour it in the desired ramekins and chill it the refrigerator for 3 to 4 hours to set. Serve it plain or with a drizzle of nolen gur.

Here are few Nolen gur or Khejur er gurer recipes.

Nolen Gurer Shrikhand

Narkel Naru (Bengali Coconut Ladoo)

Patishapta Pitha

Nolen Gur (Jaggery) Thumbprint Cookies

Date Palm Jaggery Whole Wheat Loaf

Nolen Gurer Sandesh (Sondesh) Bengali Recipe

Nolen Gurer Panna Cotta

Nolen Gurer Panna Cotta | Date palm Jaggery Panna cotta

Arpita@Gastronomic Bong

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Prep Time 5

Cook Time 10

Chilling to set 4

Course Dessert, sweets

Cuisine Bengali, Indian, Italian

Servings 6 panna cotta

Equipment

ramekins
deep large saucepan
bowl

Ingredients

2 1/2 cups Double cream
1 cup Whole Milk
5-6 tbsp Nolen gur or Khejur er Gur (you can add more or less as per your liking)
5 sheets Gelatine Sheet **check notes
1 Green Cardamom finely crushed (this is optional)

Instructions

Add the gelatine leaves in a small bowl of cold water to soften – this will take about 5 mins.
Pour the cream and milk into a saucepan and bring to a simmer. Then take it off the heat.
Now add nolen gur or khejur er gur and stir it well to combine. You can a cardamon powder at this point if you wish too. (I did not add cardamom as I feel it will over power the lovely nolen gurer flavour)
Next remove the gelatine out of the water and squeeze out the excess water, then add to the cream-milk mixture. Stir until completely dissolved.
Pour it in the desired ramekins and chill it the refrigerator for 3 to 4 hours to set.
Serve it chilled with a drizzle of nolen gur.

Notes

If you are using gelatine powder use 3 teaspoons of gelatine powder in this recipe (roughly around 10 grams).

Take cold water in a small bowl, and stir in the gelatine powder. Set aside until it blooms. Then add it to the cream-milk mixture as per the recipe.

Keyword khejur er gurer pannacotta, Nolen Gurer Pannacotta, pannacotta with jaggery, pannacotta without sugar

I hope you enjoy this delicious Nolen Gurer Panna cotta as much as we do.

You know what guys I would love to see your creations. If you have tried this recipe, just click a pic and tag me @gastronomicbong or #gastronomicbong on Instagram or on Facebook.

Bon Appetit!!

Stay Safe! Stay Positive!

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