“Food is not rational. Food is culture, habit, craving and identity.”
Jonathan Safran Foer
Nolen Gur Rice Kheer meant yet another trip down memory lane! Our trip to Kolkata some time ago was delicious. For a non fish lover, I was a little iffy. I needn’t have been. There is so much, and so much more Bong food has to offer, that Kolkata grows on you. There is good food everywhere. Since it’s relatively inexpensive, it’s quite easy to over eat as well! From Ballygunge Place to Bengali sweets galore, to the best streetfood {puchkas forever}, to nostalgic ancient Jewish bakeries {Nahoum & Sons}, and then to good old Flurry’s, the city has it all and more!
Bengalis and food go hand in hand. They are a passionate community. Tight knit, artistic, energetic…and food obsessed. You just need to begin talking about Bengali delicacies in Kolkata on any social media channel, and the response is absolutely amazing! Bongs from across the globe will come and join with gusto, large heartedly share ever little Bong food detail, discuss recipes, the origins, how they make it at home … and if you are lucky, even invite you over for a meal!
Just recently the husband was in Kolkata and I mentioned Nolen Gur to him. The ‘foodie habit of asking for ingredients are specific‘ now runs quite deep, and I can take the credit for some good training. Each time Mr PAB goes anywhere I just have to mutter a few edibles that would be nice to have. Literally a million phone calls later, I know he’s coming back with his bags full of things to cook!
Winter is THE season for Nolen Gur as it is available for a very short window through the cold weather. A number of Bengali Sweets in Kolkata during this season find Nolen Gur featured within – nolengurer shandesh, korapaaker sandesh, kanchagollas, gurer rosogolla, nolen gurer payesh. So I was really excited to receive my stash of Patali Gur {the solidified version of Nolen Gur}. I had my research done before hand, and the simple yet flavourful Nolen Gur Rice Kheer was being stirred the next morning. The flavours were subtle, teasing the palette very gently yet so characteristic of this jaggery! They shined through!
Authentic Bengali cuisine in Kolkata is easy to find, and posts a formidable list! This list is infinite, both sweet and savoury. I asked a very sweet Bong friend to list her favourites. Here we go in no particular order … Chingri malaikari {prawn curry with coconut}, Ilish bhapa {hilsa fish}, Shukto {mixed veg}, Doi maach {fish curry in yogurt}, Mishti doi {sweet curd}, Nolengurer shandesh {sandesh made with jaggery}, Aloo posto {potato with poppy seed}, Paatishapta.
So you know what to order next time you visit Kolkata. Do make sure you drive around the city too. Iconic yellow ambassadors, Victoria Memorial, the flower market which begins at dawn. The colonial architecture is jaw dropping. Roads and roads of ancient classic European style buildings, roads well planned … yet sadly all but forgotten. It’s almost like you are in Europe until you wake up to the traffic and cacophony around you. If only the buildings were well maintained, if only!
[print_this]Recipe: Nolen Gur Rice Kheer 
Summary: A simple yet characteristic version of the Indian rice pudding, Nolen Gur Rice Kheer, has lilting, endearing flavour. Characteristic of a special Bengali delicacy, it is sweetened by a jaggery which is available for a short time during winter. In this vegetarian pudding, the patali gur is not cooked. It is simply stirred through the thickened pudding in the end to sweeten the cooked rice.
Prep Time: 15 minutes
Total Time: 40 minutes
Ingredients:
- 1/2 cup rice, washed, dried, ground
- 1 litre full fat milk
- 200g cream {optional}
- 1/2- 3/4 cup nolen gur shavings
Method:
- Place rice, milk and cream in a heavy bottom pan, stir well and simmer uncovered for about an hour until the rice is cooked, and the milk reduced to make the kheer nice and creamy. Stir every once in a while to make sure it doesn’t catch the bottom of the pan.
- Once quite thick {batter consistency}, take off heat and leave to cool for about 30 minutes.
- Stir the gur shavings through until dissolved. Taste and add more gur shavings if desired.
- Turn into earthenware pots or pudding bowls to set. Chill for a couple of hours until set
- Note: You can serve this warm too.
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This rice pudding must be very comforting and delicious!
Cheers,
Rosa
I love Bengali Sweets, and the Nolun Gur Rice Kheer sure looks tempting and easy to make. The pictures make it even more appealing.
Another post that’s a feast for the eyes.
Hi Deeba,
I’ve been a silent reader (sorry!) for long but had to comment today.. Made this yesterday as an offering for Gaura Purnima, reminded me of the the kheer we get in Mayapur (Bengal) when we go on pilgrimage 🙂 loved the flavor of gur (only had the yellow standard one) in the creaminess of the kheer.. Thanks so much!
Thank you Aditi. For a non Bong to get a compliment like this is HUGE! You just made my day! 🙂
You are very true Deeba…it’s really tough for bongs to remain silent after seeing a delicacy like this… 🙂
Nolen Gur (also famous as Khejur Gur or Natun Gur) brings the smell of winter with it. Normally the color of the prepared Nolen Gur Rice kheer is a little brownish, as the color of the gur is…..you get a nicer flavour when made with Govindobhog Rice (if not available Jeera Rice).
Your earthenware pot presentation truly reminds me my childhood… 🙂
Thank you for stopping by Manidipa, and for your beautiful words. I have come to appreciate Nolen Gur after seeing it shine in this pudding. This was a first for me, and such an enriching experience. More than anything else, I loved the nostalgia it brought forth from all my Bong friends and readers. Such a wonderful connect.
Love it Deeba, as much as I love my Kolkata. You may want to try “Joy nogorer moya” next time. Available only this time of year.
Thank you Ratna. Thank you to for the suggestion…off to Google. It does sound yum!
Your blog is a food lovers’s paradise. But sadly till now I could only savour with eyes since the non-cook in me was too scared to even try anything! But this post made me say “Yay, I know what she is talking about” 🙂
This is a staple in Bong household in the cold months, when gur is available in the market. A handful of GobindoBhog rice, milk and good quality gur (or else the milk may curdle is what experienced mothers say) become a most delectable dessert.
I am so glad to see you visited my city and loved the food it has to offer.
Thanks a million for writing in Debosmita, and I am so glad we could finally connect. I loved Calcutta for everything if offered … the early morning flower market, the beautiful architecture, the old world nostalgia, the cacophony …and of course, the food!