6 traditional Bengali sweets made with Nolen Gur

Come winter, and Bengali homes are filled with the aroma of a prized possession, which is used to make traditional sweet delicacies and is called Nolen Gur. Made from freshly tapped date palm sap, it is available only for a few months between late autumn and winter, making it as much a seasonal emotion as an ingredient. It has a complex flavour profile with subtle notes of toffee and molasses, which gives the dishes a depth perfect for dishes like sandesh, payesh, and the ever-so-popular rasgulla. Scroll down to read about 6 must-have Bengali sweets made with Nolen Gur.

It is a classic and one of the most popular Bengali sweets made with chhena and syrup extracted from the date palms. It has a subtle sweetness which makes it a must try and indulgent.

It refers to a pudding made with milk, rice, and nolen gur, and once ready, it is topped with pan fried nuts like cashews, almonds and even raisins, which add to the taste of the sweet dish.

It is a melt-in-the-mouth treat made with chhena and nolen gur, which is shaped into small balls and is further garnished with chopped pistachios.

It refers to a pancake roll, made with rice flour, sooji, and flour and is stuffed with a rich filling of coconut, khoya, and nolen gur. It is traditionally prepared during the Poush Parbon or Makar Sankranti festival.

It is also a popular sweet made with chhena and nolen gur, which are combined and shaped into bite-size treats.

This sweet of Bengal is native to Jaynagar, and is made with fragrant Kanachur Khoi, which is puffed rice and nolen gur. This sweet has a Geographical Indication (GI) tag as well and is known for its unique taste.

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