Nolen gur ice cream | Jaggery ice cream | Nolen gurer ice cream

Nolen gur ice cream is just like a fantasy to those people who stay outside India or in those places of India where you don’t have any branded Bengali restaurant. They can think about it, talk about it, see the pictures over the internet but can’t touch it and taste it. There is no way to fulfil their crazy desire. On the other hand, for the people staying in West Bengal it’s very easy to get this masterpiece ice cream and enjoy it utterly. To overcome from this heart-breaking situation, I have come up with an easy homemade ice cream recipe.

Though the term nolen gurer ice cream sounds quite complicated but it is a very easy to make ice cream recipe at home. It requires very basic ingredients to get prepared. The only thing which you need to arrange for the easy homemade ice cream is ‘Nolen gur’ or date palm jaggery. Luckily, in London I get it throughout the year in the Bangladeshi shops.

It is a full proof recipe which gets set to go inside the freezer in just 15 minutes without any fuss if your nolen gurer Sandesh is ready for the recipe. Nolen gurer Sandesh for ice cream??? This question may raise in many of your minds. Am I correct? Let me explain about it.

Nolen gur ice cream or jaggery ice cream is an epic ice cream recipe for any Bengali which is consider completely different from any other ice cream recipe. It is an incredible fusion recipe where you will get the classic taste of nolen gurer Sandesh with the cold icy touch of modern nolen gur favoured ice cream. Nolen gur ice cream is a symbol of the beautiful merge of two different ages which is cherished by the people of any age group, starting from kids to the aged.

Subtraction of nolen gurer Sandesh from the recipe is like taking the heart away from the jaggery ice cream. Either you can buy the nolen gur Sandesh from sweet shop or you can prepare it at home like me. The choice is completely yours.

This year, the summer has been quite long in the UK. This has driven me crazy to dig into Nolen gur ice cream. As a bong, my craving was quite natural. I had preserved generous amount of nolen gur in my fridge before this pandemic which instigated my craving robust. When I got desperate, I decided to prepare Nolen gur ice cream at home.

For the first time, I was little bit nervous before preparing it. I always had nolen gurer ice cream from the two topmost restaurants of Kolkata who are renowned for their salivating high-quality food. To match up the taste to that level was quite difficult but my craving was strictly prohibiting me in comptonization in taste, texture and flavour.

Then I took a deep breath and very minutely recalled the taste and texture of Nolen gur ice cream which I had in the India. Then I started my job to prepare the Bengali delight. After preparing it, I just felt it was so easy like taking candy from a baby. I don’t know what held me back to attempt this recipe for a such long time.

It was really breath taking for me to serve the relish to my family because everyone already had a very high benchmark for the nolen gur ice cream recipe. So, this was the most crucial and exciting time for me. After having the first bite, my husband didn’t give any feedback. So, I got quite disappointed. On his third or fourth bite he said, “I am speechless after having this. I can’t believe you have prepared it. It exactly tastes like any exotic Bengali restaurant bought nolen gurer ice cream”. I was so overwhelmed with his compliment.

Then when I myself tasted the homemade ice cream recipe, I got emotional. I was fully satisfied with the taste, texture and flavour of the nolen gur ice cream. That was a very big day for me to have the Bengali ice cream sitting at home during the lockdown period.

Nolen gurer ice cream will always be extra special to me for a very special reason other than me being a bong or its irresistible taste. After successfully preparing it, I served a scoop of nolen gur ice cream to my 2 years old daughter. It was the first time that I served any ice cream to my small food critic during summer. As a bong, she didn’t disappoint me and had each bite of the ice cream by repeatedly saying ‘tasty-tasty’.

Then I stopped looking back and prepared the nolen gur ice cream recipe thrice during the summer and shared with few close friends too. Everyone just loved the preparation and asked me for the recipe.

Nolen gur ice cream is a no churn ice cream which does not require any ice cream machine or any fancy equipment other than a hand mixer. It is an easy ice cream recipe which just requires enough time to get set into the freezer. After that, you can have it anytime and anywhere. It is a no churn ice cream recipe which is ideal to be prepared at home. Another great part of the jaggery ice cream is that it is an eggless ice cream recipe which you can serve fearlessly to everyone.

Every Bengali feels nostalgic whenever they talk about Nolen gur. There is an eternal bonding between Bongs and Nolen gur. As a Bengali, I always get emotional when I talk about Nolen gur. According to me, every Bengali has countless beautiful memories with this extraordinary delight. The name Nolen gur sounds like a poetry to any true Bengali which is enough to activate their secret saliva. But for a non-Bengali, it is quite complicated to understand the love which consist in every Bengali’s heart for nolen gur. Many of my non-Bengali friends often ask me multiple questions about the taste and flavour of nolen gur

What is Nolen Gur?

Nolen gur is mainly the sap or juice which is collected from khejur gach, I mean palm tree by making slit in the stem of the tree. An earthen pot is tied beneath the slit to extract the juice overnight during winter season in West Bengal. Next morning, the collected sap is pull down from the tree and then it goes through the process of preparing Gur or jaggery.

There are two different varieties of Nolen gur that are available in market. The solid form of nolen gur is usually refer as patali gur or khajur patali gur and the thick liquid form of it is refer as Jhola gur.

The term Nolen Gur is a Bengali word where ‘Nolen’ means ‘New’ and ‘Gur’ refer as ‘Jaggery’. For this reason, it is also called “Notun gur”. Nolen Gur is known by different names in different regions. It is also known as “Khejurer Gur” in few parts of Bengal. It is popular as Date Palm Jaggery outside West Bengal.

In early days, people used to wait for the whole year to enjoy this delight. In fact, in our childhood days, Date Palm jaggery was available only during winters but now it is available throughout the year in many cities and online sites as well. All thanks to technology and refrigerator with the help of which people can buy and preserve nolen gur for the whole year and use it in any special occasion. So, in many reputed restaurants, they serve Nolen Gur ice cream throughout the year, especially in summer.

Nolen Gur ice cream with step by step photos and instructions have been provided in the ‘Instructions’ section of the recipe. But before directly jumping into the recipe, let me share few interesting facts about date palm jaggery.

Nolen gur recipes

People from Bengal are completely crazy about Sweets with jaggery because of its extraordinary flavour and taste. Every sweet shop in West Bengal is surrounded by varieties of jaggery sweet recipes like nolen gurer Sandesh, jol bhora Sandesh, nolen gurer roshogolla, nolen gurer kachagolla, nolen gurer kalakand and many more during winter season. But now a days, in few reputed stores and restaurants, they preserve nolen gur for the whole year and sell Nolen gur sweets throughout the year. But the story does not bound upto sweet shops.

As per my knowledge, every Bengali house in West Bengal brings nolen gur from market in winter season to prepare payesh and different types of mouth-watering pithe puli recipes. It is like an old tradition to prepare varieties nolen gur recipes at home which they have happily carry forward from years. In fact, during winter season, every bong house is flavoured up with Nolen Gurer Payesh in special occasions.

How to make nolen gur ice cream?

To prepare the nolen gur ice cream, first I had prepared nolen gurer Sandesh the previous day. As I am staying in London, it’s not possible for me to get nolen gurer Sandesh from the store. The people who can easily get the store-bought Sandesh can use it for the recipe without any hesitation to reduce their effort.

For the nolen gurer Sandesh, I have prepared chenna at home and made a smooth paste of it. Then I have cooked it with grated nolen gur at lowest flame and shaped it. I have already shared nolen gurer Sandesh recipe in my previous post. You can check the recipe for complete details with all the easy hacks.

To prepare the nolen gurer ice cream, I have preserved the nolen gur in the refrigerator which made it hard in texture. To convert into liquid form, I have melted it in heavy bottom pan over lowest flame with little bit of water. Then allowed the mixture to cool down before using in the ice cream. If you have liquid form of fresh date palm jaggery then skip this step.

After this, in a large mixing bowl, add a can of evaporated milk. Then add nolen gurer Sandesh and the melted date palm jaggery (Nolen gur) into it. Whisk all the ingredients with the help of a hand mixer. Don’t mix them till smooth. Make sure there are small nolen gur Sandesh pieces into the mixture. It gives better taste to the jaggery ice cream. Then cover the mixture and transfer it into the fridge for atleast half an hour to cool down.

You can use condensed milk too instead of evaporated milk. But I personally recommend evaporated milk for the recipe because condensed milk has sweetness in it for which you need to restrict yourself to add nolen gur into the mixture. For this reason, the flavour of the ice cream can become mild. On the other hand, you can use generous amount of nolen gur for unsweetened evaporated milk.

Now a days, there are various types of cream that are easily available in market like whipping cream, whipped cream, heavy cream, double cream and many more. I have used double cream for the nolen gur ice cream recipe. You can pick any one of your choice.

Take another large mixing bowl and pour the chilled double cream into it. It is important to take a large bowl for beating the cream because it increases its volume after beating. Then with the help of a hand mixer, start whipping the cream in low speed initially. Then increase the speed to medium and whip the cream until the cream become heavy and stiff peaks occur. But be careful and keep your eyes on the cream. Don’t over beat it or else the texture of the cream may become little bit grainy.

After this, add the chilled Sandesh mixture into the whipped cream and mix it very carefully with the help of a rubber spatula or hand mixer. I have used hand mixer for 5-10 seconds to mix all the ingredients. Be delicate during the time of mixing all the ingredients together or else the air developed into the cream may get released.

After this, pour the nolen gur ice cream mixture into an airtight container and close the lid tightly. Then transfer the tub into the freezer for at least 7-8 hours.

Ingredients:

• 300 ml double Cream
• 150 grams Nolen Gur or Date palm jaggery
• 150 grams Nolen gur Sandesh
• 170 grams Evaporated milk
• 2-3 tablespoons water, to melt the Nolen gur
• Jhola gur or melted Nolen gur, for drizzling (1 teaspoon for each scoop)

1. Take a heavy bottom non-stick pan and put it over lowest flame.
   

2. Add 150 grams nolen gur or date palm jaggery into the pan.
   

3. Add 3 tablespoons of water into the pan and melt the nolen gur at lowest flame.
   

4. When the nolen gur gets soft due to heat, make small pieces of it with the help of spatula and rotate them on regular intervals, or else the jaggery will get stuck to the bottom and the flavour of nolen gur may get spoiled.
   

5. Melt the nolen gur completely over lowest heat. Be patient at this step. For me, it took 5-6 minutes for the whole procedure.
   

6. Then transfer the melted nolen gur to a separate bowl immediately and allow it to cool down.
   

   Note: If you don’t have Jhola gur (Liquid Nolen gur) then take out 2 tablespoons of the melted nolen gur to another bowl and mix it with ½ tablespoon of water. Use it for pouring over the top of the ice cream later during the time of serving.
   

7. Take a mixing bowl and add a can of 170 grams evaporated milk into it.
   

8. Add 150 grams nolen gurer Sandesh into the mixing bowl.
   

9. Add the melted nolen gur into the bowl.
   

10. Mix all the ingredients with the help of a hand mixer. Don’t mix them till smooth. Make sure there are small nolen gur Sandesh pieces into the mixture. It will give better taste to the nolen gurer ice cream.
    
    

11. Cover the mixture and put it into the fridge for at least half an hour to cool down.
12. Take another mixing bowl and pour the 300 ml double cream into it.
    

13. Initially beat the cream with a hand mixer in low speed then slowly increase the speed to medium.
    

14. Beat the cream until the mixture becomes heavy and stiff peaks start coming up. Be careful, don’t over beat the cream or it will become grainy in texture.
    

15. Add the Sandesh mixture (Step 11) into the cream and whisk it for 2-5 seconds to mix all the ingredients.
    
    
    

16. Transfer the mixture into an airtight container. Don’t tap the container after transferring the content.
    

17. Close the lid of the container carefully and put it in the freezer for at least 7-8 hours.
    
    

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