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.
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
- 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 Panna Cotta
Nolen Gurer Panna Cotta | Date palm Jaggery Panna cotta
- deep large saucepan
- 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)
- 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.
I hope you enjoy this delicious Nolen Gurer Panna cotta as much as we do.
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