Taste These Refreshing Bengali Treats With Molasses
As temperatures continue to rise, our need for cool and refreshing consumables increases. While you may be accustomed to using molasses in baked goods such as gingerbread, the dark, aromatic sweetener can be used to make delicious summer treats.
In Bangladesh, molasses is known as gur. There are three popular types of rodents, and connoisseurs can only identify them by color. Depending on how developed the international section of your grocery store is, you may be able to find all three of the following types of molasses locally. If not, you can always buy them in solid form online and then heat the molasses on the stove over low heat until it becomes liquid. (Purchase options are listed below).
The first type of molasses is the syrup left over from the first boil of sugarcane juice and is the lightest syrup of all the bunches. Known as aaker gur , this type of molasses is usually very sweet and is commonly used as a syrup for pancakes and waffles, or as a sauce for fresh fruit – the perfect summer dessert. You can dip your fruit in molasses all summer long and be perfectly happy, but why stop there when you have refreshing drinks and cool creamy puddings?
Jira pani is even better than lemonade
A second, darker type of molasses is extracted from dates and is known as hejurer gur . A popular recipe among Bengalis is known as jira pani, a sweet, tangy, deliciously complex beverage made with cumin, tamarind and mint. It is pungent, sour and completely refreshing.
To make enough for two people, you will need:
- 2 glasses of water
- One lemon juice
- 1/4 cup molasses
- 1/4 cup tamarind paste
- A pinch of toasted cumin seeds
- 10-15 mint leaves to taste.
- Sugar to taste
In a pitcher, combine all the ingredients except the mint and sugar and stir until the molasses dissolves. Grind the mint leaves in a blender and add them to the drink. Let the mint steep for about thirty seconds, give it a flavor, and add more mint and some sugar if necessary. Strain the mint leaves if you like the flavored drink, then place it in the refrigerator to chill before serving.
Goor bhath is the no-boil pudding you’ve been waiting for
Finally, we have patali gur , a light to medium-colored molasses obtained from the sap of date palms. This type of molasses can be cured, so you need to get a little creative when adding it to drinks and meals. Luckily, all you need to make a cold creamy rice pudding known as goor bhat is some boiled rice and some powdered (or whole) milk. To make enough for two people, you will need:
- Coin-sized molasses, broken into 4 smaller pieces.
- Two cups of cooked basmati rice with jasmine (this rice will give your pudding the best taste)
- ½ glass of cold water
- 2 tablespoons milk powder, preferably Nido (alternatively you can substitute milk powder and water for 1/2 cup whole milk).
Break the molasses into small quarter pieces and set aside. After the rice is cooked at room temperature, sprinkle the molasses over it. You can taste on the go – the more you add, the sweeter it will be – so adjust the amount to your liking. Next, add milk. If you are using milk powder, mix it with water before adding to rice, and be sure to use cold water; Warm water means warm pudding, which is undesirable. You want the pudding to look creamy but not too thick – it should be a little runny – so add more milk (or a mixture of milk powder and water) if necessary. Enjoy as a dessert, light sweet breakfast, or add fresh fruit to a refreshing seasonal lunch or dinner.