Nolen Gur Er Doi | How to make Nolen Gur Er Doi

By Shaheen Ali  |  10th Apr 2017  |  
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  • Nolen Gur Er Doi, How to make Nolen Gur Er Doi
Nolen Gur Er Doiby Shaheen Ali
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About Nolen Gur Er Doi Recipe

If you talk about Bengal, the one thing after fish that comes in mind is Mishti Doi. This Nolen Gur er Doi is a similar kind of Mishti Doi. Though the original procedure which my mother use to make was a bit lengthy one, but i was fortunate enough as she taught me the short one too. This instant nolen gur’er doi tastes exactly like the baked one. Merely takes 5 mins to make and 5 mins to set and you are done with the authentic, creamy, silky and luscious Nolen Gur’er Doi!

Nolen Gur Er Doi is a delicious dish which is enjoyed by the people of every age group. The recipe by Shaheen Ali teaches how to make Nolen Gur Er Doi step by step in detail. This makes it easy to cook Nolen Gur Er Doi in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare Nolen Gur Er Doi at home. This amazing and mouthwatering Nolen Gur Er Doi takes 5 minutes for the preparation and 5 minutes for cooking. The aroma of this Nolen Gur Er Doi is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Nolen Gur Er Doi is a good option for you. The flavour of Nolen Gur Er Doi is palatable and you will enjoy each and every bite of this. Try this Nolen Gur Er Doi and impress your family and friends.

Nolen Gur Er Doi

Ingredients to make Nolen Gur Er Doi

  • 500 gms Greek yogurt or Hung Curd
  • 1 1/2 cups Nolen Gur/ palm jaggery, grated
  • 1/2 tsp cardamom powder - (optional)

How to make Nolen Gur Er Doi

  1. In a large mixing bowl, add Greek Yogurt or Hung Curd and whisk to make it smooth and creamy.
  2. Add jaggery powder and whisk it again till granules dissolve and soft peaks disappears.
  3. Take mud bowls/ earthen bowls/ceramic bowl and pour in the curd mix till the rim.
  4. Take a square piece of aluminium foil and cover the bowl.
  5. Seal it from sides and tie the rim so that the foil doesn't move and stay intact.
  6. Refrigerate for 5-6 mins minimum before serving.
  7. Serve Chilled

My Tip:

Whisk the curd and jaggery till soft peaks disappear. Don't be in a rush and skip this step. If the curd is not whisked properly, it won't set. Try to set the curd in earthenware. If not then use ceramic bowls, that too goes well. Cardamom powder is optional, i tried to keep the flavor of jaggery prominent hence didn't add the cardamom powder. Always cover the bowls with aluminium foil hence, the curd may leave water. Always serve chilled.

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