Nolen Gurer Authentic Monohora Sweet Recipe is something that every Bengali wants to know these days.
Hailing from a small village in Bengal named Janai, Monohora will definitely "Steal your Heart!" Monohora - meaning "Je Mon Ke Hareye Nai" or Someone who steals your heart lives by its name.
On the outside, you get a sticky, caramel-y, Nolen gurer coating. As you bite into it, you get a soft, danadar, sightly sweet, filling which resembles the taste of a "Nolini".
It's just the best sweet you'll ever have. The best part about this - in my opinion - is Nolen Gur. You can tell the difference when you take your first bite.
As you bite in, the outer caramel coating cracks open and then you get a beautiful filling on the inside which tastes absolutely YUM.
The Beautiful Story Behind- Monohora Sweet
This sweet little story will make you want to fall in LOVE with Monohora all over again. So, in a small village named "Janai" there was a Zamindar who went for some work. He had asked the Sweet Maker at his home to prepare some "Shondesh".
The Sweet Maker worked the entire day and made some beautiful Shondesh for him. As the clock struck past Zamindar's scheduled time of arrival he starting worrying about his sweets. He got worried that the Shondesh would go bad. So, in an effort to save his Shondesh, he decided to coat the shondesh in a Sugar syrup so that it stays for a long time. When the Zamindar returned home and the Sweet Maker served him this sweet that he had made. The Zamindar took a bite and he was just blown away by its taste. He said - this is "Monohora" - "This is something that Stole my Heart"! Since then Monohora has spread all over the world.
If you are thinking about this mysteriously delicious sweet recipe, then you should definitely make this. In fact, making this is so easy.
Ingredients You'll Be Needing To Make Monohora at home
- Full Cream Milk
- White Vinegar
- Grated Khoya
- Ghee
- Nolen Gur
- Crushed Cashews
- Cardamom Powder
How to Make Monohora Sweet Recipe at home?
This is just an overview of making Monohora sweet recipe. Do read this and then see the complete recipe in the card below. Making Nolen Gurer Monohora is really easy but there are certain techniques and things that you should keep in mind.
- First, boil milk. As the milk comes to a boil add white vinegar and stir well. Stir until the milk solids separate. Strain the milk solid and wash it with water so that the sour smell of vinegar goes away.
- Now take out strained milk solid in a plate and knead it like you knead the dough. This process will remove any moisture content in it. This process takes some time so be a little patient while doing this. Now add grated khoya and mix well. Combine everything together so that it looks like dough.
- Now add ghee to a pan. As the ghee starts to melt add the milk solid dough that you just made. Stir lightly using a rubber spatula or a wooden spatula. Into this add Nolen Gur. The filling will look quite liquid now. So, turn up the heat and stir continuously until the dough thickens. Keep a close eye on it so that the filling doesn't stick to the bottom of the pan. Add the Cashew Powder and mix well until combined.
- Once the mixture thickens take it out on a plate and spread it out using a spatula. Allow it to cool down completely.
- In the meantime, make the caramel coating or "Chashni". Since this is Nolen Gurer Monohora so we are going to make "Nolen Gurer chashni". To make the chashni just add nolen gur to a pan and allow it to come to a quick boil. Stir continuously so that it doesn't stick to the bottom of the pan. The chashni or caramel will be quite thick. It should have a 1-string consistency.
- Now once your mixture has cooled down make small balls and keep them on a plate.
- Coat your balls one-by-one with the nolen gurer chashni and keep it on a plate.
- Allow it to cool down completely and then take then out. Add some halved cashews or pistachios or raisins on top.
Things to Keep in Mind while Making Monohora Sweet
- Full Cream Milk: Using full cream milk while making the milk solid. Full cream milk helps you create milk solid which has a better taste and texture. Moreover, you get more milk solid when you use full cream milk instead of toned milk.
- Adding Vinegar and Water: Do not add Vinegar just like that. Make sure you combine vinegar with water and then add it to your milk.
- Wash Milk Solid: Wash Milk solid completely with water so that any traces of vinegar and the sour taste of vinegar gets washed off.
- Knead Milk Solid until Moisture Goes away: Knead your Milk solid until the moisture goes away completely.
- Do not Crush Cashew Completely: While adding cashews make sure that you do not crush them to a smooth powder. They should grinded coarsely.
- Stir Until the Mixture Tightens: While making the filling, make sure you stir until the mixture tightens completely. For this, you will have to increase the heat. But, at high heat, there is a chance of the filling sticking to the bottom of the pan. So be very careful and stir until the mixture gets thick.
- Make a thick Chashni or Caramel: While making the chashni, make sure you stir until the chashni comes to a 1-string consistency. The thicker the chashni the better it will be.
Other Sweets you can Make:
If you are making Nolen Gurer Monohora sweet at home then please leave a rating below. Also, take a snap and share it on Instagram with #twinskirasoi and tag me @twinskirasoi. I would love to see how it turned out.
Authentic Monohora Sweet Recipe
Equipment
- Non-stick Kadai
Ingredients
- ½ Ltr Full Cream Milk
- 3 Tablespoon White Vinegar
- 4 Tablespoon Water
- 3 Tablespoon Grated Khoya
- 1 Tablespoon Ghee
- 1½ Cup Nolen Gur Divided (½ Cup for Filling and 1 Cup for Chashni)
- 12 Large Cashews coarsely grinded
- ½ Teaspoon Ground Cardamom
- Halved Cashews for Garnish
Instructions
- In a pan boil milk. In the meantime mix plain white vinegar with water. Stir well and keep it ready. Once the milk comes to a slow boil, add your vinegar+water mixture and stir well until the milk solid separates completely.Take a large bowl and keep a strainer on that. Strain the milk solid and then wash it thoroughly with water so that any sour smell of vinegar washes off.
- Take out your milk solid in a plate. Knead well with your hand so as to remove any traces of moisture from it. Now add khoya and mix well. Combine everything to make it in the form of a dough.
- In a non-stick kadai or wok heat some ghee. As the ghee melts, add the milk solid dough and mix well using a rubber or a wooden spatula. Add Nolen Gur and mix well until combined. The mixture will look liquid-y at the moment. That's completely ok. Now add coarsely ground cashews and cardamom powder. Mix well.Now turn up the heat and stir until the mixture thickens completely. Keep a close eye and don't allow the filling to stick to the bottom of the pan.Once done, take it out on a plate and spread it out using a spatula. Allow this to come down at room temperature.
- In a separate kadai or wok add nolen gur. Stir well until the chashni thickens to a 1-string consistency.
- Now make small balls of your filling and coat these balls in the sticky chashni that you made. Coat it completely and let it stay on a plate. Allow it to cool down completely. Finally, use a knife to take them out of the plate and serve with a halved cashew or a raisin or chopped pistachio on top. Enjoy.