Come winters and in Kolkata we begin our wait for the season’s gem-Nolen/Notun/Patali Gur. It is a special kind of jaggery collected from Palm trees where the sap collectors climb the tree and make cuts in them and then tie earthen pots below it for the sap to collect. The same sap is then boiled in shallow vessels to turn them into the ‘Nolen Gur’.
This year, I thought of experiment with ‘Nolen Gur’ and share the recipe to my blog. ‘Nolen Gurer Cake’ was an experimented for a sweet friend who was in Kolkata for a short visit. The ones I made for her had came out very nice in first go and the flavour was rich with that amazing ‘Nolen Gur’ sweetness. The sweet fragrance of the baked cake filled my kitchen and I knew I had to make them again. And what better day to make these beauties than ‘Makar Sankranti’ where we Bengalis have ritual to have ‘Pithe Puli’ made with ‘Nolen Gur’. I added almond flakes on top for some crunch and they turned so well! You can substitute it with cashews as well!
- 100 gms All Purpose Flour
- 2 no Egg
- 100 gms Unsalted Butter
- 8 Tbsps Nolen (khejur) Gur / Date Palm Jaggery
- 4 Tbsps Sugar
- 1 tsp Baking Powder
- 4 – 5 drops Vanilla Essence – (Optional)
- 2 Tbsps Almond Flakes
- Preheat oven to 180 degree C.
- Take butter in a bowl and beat it well. If water separates from the butter, drain it.
- Add grated Nolen Gur and sugar and beat well again till the Gur gets incorporated in the butter.
- Add eggs and mix thoroughly.
- Sieve all purpose flour and baking powder.
- Mix the flour-baking powder mixture in the mixture gently till incorporated well.
- Pour in the mixture in the cake pan.
- Shake the pan lightly so that the cake is spread evenly throughout the whole pan.
- Sprinkle the Almond flakes on the top.
- Bake in the preheated oven for 180 degrees C for 30 minutes or more or till a toothpick inserted in the middle comes out clean.
- Serve with liquid Nolen Gur.