I have gone a tad bit overboard with Nolen Gur, here on my blog. As a personal favorite, I have loved the flavor, fragrance, and the sweetness it gives. Moreover, my post on Nolen Gur and why it’s unique has grabbed a lot of attention, especially these winter months when it’s freshly available in the market. You can find the post here ~ https://anartsyappetite.com/nolen-gur-uniquely-bengal/
I made an eggless cake using this gur for Poush Sankranti or Poush Parbon. Poush Parbon is the celebration of harvest all over in India. Different states have a different name for it – Makar Sankranti in Gujarat, Poush Sankranti in West Bengal, Bihu in Assam, Pongal in Tamil Nadu, Lohri in Punjab and Delhi, among many more. The key of this celebration is to celebrate the seasonal harvest that grows in the region.
Since you can read all about Nolen Gur in my previous post, I am going right down into this recipe. This recipe is extra special since it’s a cake that’s made with the gur, instead of the traditional desserts that’s made with it – like Patishapta, Naru, and Paayesh.
Ingredients you will need:
1 1/2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
2 tbsp raisins, dusted with some AP flour
1 ¾ cup unsalted butter (less than 2 sticks in the US), room temperature
4-5 tbsp condensed milk
½ to 1 cup milk (approx.)
1 cup liquid Nolen Gur (from abhout 1 1/2 cups solid gur)
- Preheat oven to 385 F. Prepare a pan by coating it with butter and dusting with some AP flour. (or use a baking spray)
- To melt the Nolen Gur, add 2 tbsp water in a pan, add the gur and bring it to heat. The end result should not be very watery. The thickness will depend on quantity of gur. If you add more gur, then just add a tbsp more of water.
- Mix the dry ingredients in a bowl and keep aside.
- Cream butter and condensed milk together
- Sift in and mix the dry ingredients.
- Add the milk, little at a time, to smoothen out the cake mixture. Mix well to get rid of any lumps.
- Add the liquid Nolen Gur. Add more if you want it sweeter and more flavorful. Beat until smooth.
- Fold in the raisins. Don’t beat it after this step.
- Bake for 25-30 mins or till a toothpick inserted comes out clean. Your moist Nolen Gur Eggless Cake is ready to be served.The other Nolen Gur recipes on my blog are here:Nolen Gur-er Patishapta Recipe ~ https://anartsyappetite.com/the-nolen-gur-series-chapter-1-patishapta/
Nolen Gur-er Naarkel Naru Recipe ~ https://anartsyappetite.com/the-nolen-gur-series-part-ii-naarkel-naru/
Nolen Gur-er Paayesh or Kheer (Rice Pudding) ~ https://anartsyappetite.com/noler-gur-series-part-iii-paayesh-rice-pudding/
This cake is PERRRRRFECT with tea or coffee! It can be eaten as a snack and good for your child’s lunchbox.
Until next time, Happy Baking!