• Raggi

Nolengur Cookies or Date Palm Jaggery Cookies are soft and chewy inside and crispy outside.



You may have already guessed from the name and yes you are absolutely right. These cookies are delicious butter cookies with a flavour of winter special date palm jaggery. For every Bengali winter is incomplete with out eating different kinds of desserts made of nolengur or khejur gur. Various types of pithe, puli, payes, nabanno and so many more. It's a never ending list. You name them and we want them. After all we Bongs are known for our big sweet tooth.... 😃. Also studies have shown date palm jaggery is loaded with minerals and has many health benefits. So why not use it in baking too? Now if you are not a Bengali and you have never tasted this jaggery or you are one of the rarest bong who doesn't know anything about this jaggery (I'm sure there won't be any) here is some information about it.

What is nolengur?


The jaggery is made from the sap of date palm tree. Collecting sap requires skills. At the time of dusk Siulis (people who collect date palm tree sap) peel bark at the top of the tree and hang an earthen pot (matir hari) to collect the sap overnight. The tree cannot be tapped if the weather is foggy or warm, because the sap will become sour if weather is not favorable. That is the reason it is only available at the time of winter as this jaggery is very sensitive to climate condition. Once the sap is collected they start the jaggery making process even before the crack of dawn as the sap ferments quickly once the sun rises and become alcoholic. You can get three types of Date palm jaggery.

1) Nolengur - This is golden coloured liquid jaggery the most flavourful one but with less shelf life.

2) Jhola gur - This is kind of semi solid, little thicker then nolengur with little crystals in it.

3)Patali gur - This one is the hard variety with maximum shelf life.


What is so good about these cookies?

  1. These are easy to make. Mix, shape, bake. Enjoy. Even no need to chill the dough.

  2. Very few basic ingredients needed (only special item is nolengur).

  3. They taste fabulous.

  4. These are very good homemade Christmas gift.

  5. They can be your life saver anytime you have a snack attack...😉

Normally I share recipes which I have tried many times and satisfied with the out come. This time it's an exception. Honestly speaking I have tried this recipe for the first time this year and was so happy with the experiment, wanted to share the recipe with you all. Are you interested? So here is how to make it.


*If you like the recipe please hit the like, comment and share with your family and friends. It will help the blog grow.

Recipe card

Prep time: 15 minutes

Cook time: 20 minutes

Total time: 35 minutes

Yields: 20

Ingredients:

  • Maida or all purpose flour 1 and 1/2 cup (200 gm)

  • Corn flour 2 tbsp (20 gm)

  • Powdered sugar 1/4 cup (40 gm)

  • Nolengur 1/3 cup

  • Baking soda 1 tsp

  • Unsalted butter 100 gm

  • Salt 1/4 tsp

  • Vanilla essence 1 tsp

Preparation:

  • Cream butter, sugar and jaggery until it becomes fluffy.

  • In a bowl mix maida, corn flour, salt and baking soda.

  • Add the flour mixture to the butter mixture and mix until just combined.

  • Make lemon size balls out of the dough and roll them in between your palms to make a ball.

  • Roll these dough balls in castor sugar (This will give a sparkly look and a crunch to the cookies).

  • Place these sugar coated balls on a parchment lined baking tray and bake at 180 degree C for 15 to 20 minutes or till the edges set. Mine took 18 minutes.

  • Remove from oven and transfer on a wire rack and let it cool completely. Store in an airtight container for up to 7 days.

Here is how to make it step by step:

Recipe note:

  • The crakes are normal for this cookies. So don't worry. Crakes means it's good.

  • These cookies are crunchy out side and chewy inside. After 15 minutes keep an eye on the cookies. Take them out once the edges are set. Try not to over bake them because even when they are out of the oven the centers will continue to bake. If you over bake them the chewy texture will change.

  • If you like your cookies more crunchy then increase baking time 2-3 minutes and once done switch off the oven and keep the cookies in it for 10 more minutes.

  • You can make the dough balls and freeze them for up to 3 months (or keep them in fridge for 2 days). When you want to bake just thaw them first and then bake. If using frozen the time may increase few minutes.

  • As I always say every oven is different so baking time may vary a little.

Hope you liked the recipe. Give it a try and let me know how you like it. I would love to hear from you. You can send me some love by clicking on the 🤍 button if you liked the recipe. Feel free to share with family and friends.


You can also follow me on Facebook and Instagram @bforbakingcforcooking.


Thanks for stopping by....💖

Raggi

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