tag:blogger.com,1999:blog-5156654.post7114333119775671292..comments2011-12-10T14:33:18.422-07:00Manisha Pandithttps://profiles.google.com/109439220446024348061noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-5156654.post-37330937403042857862011-12-10T14:33:18.422-07:002011-12-10T14:33:18.422-07:00Oh my! I am drooling over these pictures! Found you through food gawker and am so glad I did. Now this is one thing I am going to try to make around Christmas!themustardseedhttp://www.blogger.com/profile/11779189617656194377noreply@blogger.comtag:blogger.com,1999:blog-5156654.post-11022439034416634642011-11-18T06:43:03.875-07:002011-11-18T06:43:03.875-07:00Hi Manisha, I have never looked for Nolen Gur in Mumbai but found this article http://www.indiaprwire.com/pressrelease/food/2008122917422.htm<br /><br />It mentions that Sweet Bengal hosted a Nolen gur festival in 2008 and it does sell nolen gur sweets I am told even now every winter, ask someone to check if they sell Nolen gur too by luck or chance you might just get it. The article lists all its outlets.<br /><br />I struck gold here at my neighborhood mall nr. my workplace in Blr. Sharing here my link so you will know what it looks like. I am told it is almost always this shape and weight 1.25 kgs.<br /><br />http://annaparabrahma.blogspot.com/2011/08/nolen-gur-payesh.htmlAnjalihttp://www.blogger.com/profile/01461685370304758571noreply@blogger.comtag:blogger.com,1999:blog-5156654.post-56786525970304868062011-11-16T07:07:56.421-07:002011-11-16T07:07:56.421-07:00Oh, did not see your reply to Anjali. You have a better chance of getting Nolen Gur/Khejur Gur from Mumbai in December than waiting for me!!!<br />Anjali should know the places, else if you want I can ask around.Bong Momhttp://www.blogger.com/profile/15407918137263251235noreply@blogger.comtag:blogger.com,1999:blog-5156654.post-57058960201393998332011-11-16T07:05:57.284-07:002011-11-16T07:05:57.284-07:00Manisha<br /><br />Next time I get Nolen Gur from Kolkata, I will save you some. My stash is gone for this year. You get it only in the winter months and as Anjali said it has a beautiful flavor. It is actually Palm Jaggery. Some friends get it from Bangladeshi stores here but they are not as flavorful as the real one.<br /><br />BTW in one of my posts I reader left a comment suggesting the use of a certain molasses in lieu of sugar for my nariyel laddu<br />&quot;Grandma Something (forget the name,Moses?) unsulphured molasses that comes in the bottle with a yellow label&quot;<br />Said it will taste better than the regular jaggery in the Indian stores. I have not used molasses before, have you tried something like it ?Bong Momhttp://www.blogger.com/profile/15407918137263251235noreply@blogger.comtag:blogger.com,1999:blog-5156654.post-22394012319701662552011-11-16T02:28:58.896-07:002011-11-16T02:28:58.896-07:00Mmm I am craving for some now,..:)notyet100http://www.blogger.com/profile/12079779480407514805noreply@blogger.comtag:blogger.com,1999:blog-5156654.post-15962837319669778112011-11-15T21:30:02.638-07:002011-11-15T21:30:02.638-07:00<b>Miri</b><i>, your poor hubby! At least you let him enjoy it for a month! And, I&#39;ll have you know that I ate more than this. We had some ras malai in a mithai store, too.</i><br /><br /><b>Soma</b><i>, crème brûlée! Now maybe next time I could sprinkle sugar on the top and torch the darned thing! What a great idea! I&#39;ve seen the recipes with condensed milk. My only problem with those is that they are too sweet.</i><br /><br /><b>Anjali</b><i>, thank you! Where can I find this Nolen gur in Bombay? I have booked a teeny amount of space in a suitcase traveling my way early December and Nolen gur would fit nicely in some of that space. </i>Manisha Pandithttp://www.blogger.com/profile/13397829480472038159noreply@blogger.comtag:blogger.com,1999:blog-5156654.post-57855457539559593592011-11-15T19:34:47.926-07:002011-11-15T19:34:47.926-07:00No super likey button here? Beautiful pics! Next you must try all bengali sweets with Nolen gur now. You will never want to go back to caramelized sugar. This Nolen gur impart a beautiful beige color and the flavors are subtle yet awesome.Anjalihttp://www.blogger.com/profile/01461685370304758571noreply@blogger.comtag:blogger.com,1999:blog-5156654.post-56742480030578359482011-11-15T12:24:57.499-07:002011-11-15T12:24:57.499-07:00I am drooling. I had my fill at home this time, but does not feel like it now :) I am not too fond of Bhapa Doi, but mishti doi in a clay cup is something i can relish even at midnight. This is the right way to do it except you made it pretty like cream brulee with a layer. Some do it with condensed milk, but I don&#39;t like that either. Blown over by the photographs Manisha!Somahttp://www.blogger.com/profile/14822463321446307925noreply@blogger.comtag:blogger.com,1999:blog-5156654.post-12123771716576947692011-11-15T12:24:30.518-07:002011-11-15T12:24:30.518-07:00The bhapa doi looks delicious ! But then I&#39;m a sucker for anything caramel!! So you did eat something jn old Delhi! Living <br /> next to CR Park which is the Bengali stronghold in Delhi, means we got introduced to mishti doi as soon as we moved to Delhi. Hubby was ecstatic about the new taste and bought bowlfuls of it thinking he was having healthy yoghurt. I waited a month before I broke it to him gently that this was as loaded a dessert as any other Bengali sweet! ;-)Mirihttp://www.blogger.com/profile/13676408925598600874noreply@blogger.comtag:blogger.com,1999:blog-5156654.post-49615668589266740382011-11-15T12:20:41.115-07:002011-11-15T12:20:41.115-07:00<b>Nandu</b><i>, thank you! And, I&#39;m glad you liked the pictures. They will be rejected by all the food photo sites though!</i> :-D<br /><br /><b>AA_Mom</b><i>, be sure to adjust the sweetness to your tastes. We eat very little sugar and prefer our desserts that way, too. Also, adjust the amount of yogurt culture as it is way more potent in India than here.</i><br /><br /><b>BM</b><i>, my guru! Medha liked this mishti doi because I kept the caramelized sugar separate. I&#39;m sure it can be even better when made with full-fat milk and better yogurt culture than what I had at hand. <br /><br />I think my bhapa doi was tangy because I used very little sugar so the yogurt flavor came through more than the sweetness of the milk and sugar. I erred on the side of baking a little longer because my yogurt was so soft. I will try again though! Thanks for all the great tips here and on your blog!</i><br /><br /><b>Anita</b><i>, you have a memory like a sieve. We ate some steamed yams, too! And who&#39;s making a big pot? Not me! I made just 3 cups worth, which I cooked down to half that quantity! It was the right amount - small helpings!</i><br /><br /><b>TKW</b><i>, ha! Don&#39;t forget to adjust the sweetness to suit your tastes!</i>Manisha Pandithttp://www.blogger.com/profile/13397829480472038159noreply@blogger.comtag:blogger.com,1999:blog-5156654.post-88919172427869304082011-11-15T07:32:26.512-07:002011-11-15T07:32:26.512-07:00How did you know that I have a gallon of milk in my refrigerator that needs using up?TKWhttp://www.blogger.com/profile/16409505008377005185noreply@blogger.comtag:blogger.com,1999:blog-5156654.post-65813589540432621732011-11-15T07:31:08.227-07:002011-11-15T07:31:08.227-07:00I remember making bhapa doi a long time ago but now cannot recall the taste. Time to make it again! For the thickness of that original Annapurna you have to use full fat milk and then reduce it - better to just go there and eat some than make a big pot at home!<br />The pictures are great - love the plates and the spoons!<br />I had completely forgotten that you did eat something in Old Delhi even if it was not exactly the street-kind...Anitahttp://www.blogger.com/profile/06002754872631420601noreply@blogger.comtag:blogger.com,1999:blog-5156654.post-51779863145339156062011-11-15T06:44:29.079-07:002011-11-15T06:44:29.079-07:00Woo hoo, your mishti doi looks terrific. I have never tried that one, now that you say will try.<br /><br />The Bhapa Doi looks great too. Usually it is more sweet than tangy but that is because Bengalis like loads of sweetness in their yogurt.<br />Unmolding is not easy, in fact I have never been able to do that. Also try baking for a little less and you will see the texture is a bit different. Settle at the one you like.Bong Momhttp://www.blogger.com/profile/15407918137263251235noreply@blogger.comtag:blogger.com,1999:blog-5156654.post-42576578410507563732011-11-15T03:04:21.739-07:002011-11-15T03:04:21.739-07:00I have been looking for a recipe of Mishti doi and Bhapa doi for a while now. I am going to give this a tryAA_Momhttp://www.blogger.com/profile/15567530816922483398noreply@blogger.comtag:blogger.com,1999:blog-5156654.post-13694394811020768112011-11-15T02:06:05.673-07:002011-11-15T02:06:05.673-07:00oh wow! The pictures are breath taking. And I&#39;m quite taken aback by the coincidence. We made creme caramel with regular milk and cream after a particular episode of Masterchef Australia. Medha&#39;d have loved it! <br /><br />That said, I&#39;m a fan now. I&#39;m not usually a caramel person, but after this dessert, surely. <br /><br />Also wanted to tell you that all your recipes are so accessible :) Thanks for that.Nandini Vishwanathhttp://www.blogger.com/profile/08191678360010655394noreply@blogger.com