Winter Wonder Desserts From Bengal

Nolen Gurer Payesh is a simple winter dessert. The secret ingredient in this delectable rice kheer is date palm jaggery. The rice pudding is silky smooth, creamy, and decadent. The sweetness of the Gobindobhog rice blends well with the right amount of nolen gur or jaggery, fresh milk, and a profusion of dry fruits such as cashews, raisins, and almonds.

These are crescent moon-shaped and filled milk-braised rice dumplings. Adding Nolen Gur or date palm jaggery changes the flavour. The only filler for the rice flour dough is a caramelised coconut combination. The Bengali Poush Sankranti is celebrated by devouring Dudh Puli Pithe.

The Bengali Poush Parbon festival would not be the same without Patishapta. The traditional sweetmeats are thin pancakes filled with grated coconut or sandesh that have been caramelised. They can be made with refined flour, all-purpose flour, or semolina. The combination of grated coconut and nolen gur gives this pithe a signature taste. 

Rasogolla is a popular dessert in Kolkata. Because of the use of nolen gur or jaggery, this sweet becomes more of a winter delicacy than a year-round availability. The main difference is that the chana or cottage cheese balls have been baked with Nolen Gurer Rosh or jaggery syrup. Enjoy the juicy sweet hot or chilled, your choice.

Bhapa Pithe, a sweet Bengali dessert, would satisfy any craving. The treat has a smooth and diverse texture. Rice flour, coconut, and Nolen Gur/jaggery are used in this basic dish. All that is required is to steam rice flour with coconut and jaggery. This dish's sweetness and healthiness are both nicely balanced.

Joynagarer Moa is a delectable seasonal dessert. This unusual dessert originated in Joynagar, a neighbourhood in the South 24 Parganas district. Because of its unique flavour, it is popular among West Bengal residents. This exquisite dessert is prepared with date palm jaggery, Kanakchur Khoi (puffed rice), cashew nuts, and raisins.

Ranga Alur Puli, or Fried Sweet Potato Dumplings in Jaggery Syrup, is one Pithe variation (seasonal Bengali sweets). In Bengal, it is usual to cook a particular Pithe during the colder months. Rice flour, maida (refined flour), suji (semolina), and a coconut jaggery/Nolen Gur filling are the main ingredients in this delicacy.

Sweet potatoes are a staple in every Bengali household during the winter. Ranga Alur Pantua, or sweet potato dumplings, recipes vary depending on the sweet syrup the pantuas are plunged into. Older generations prefer using date palm jaggery or nolen gur, another winter speciality. The other uses sugar syrup and flavours it with green cardamom.