Anumita tried a fusion of Cheese Cake mix, an American ingredient, with the popular Bengali Notun Gur (date palm jaggery). The result was an interesting, finger-licking Indo-American dessert. A Different Truths exclusive.
Bengali sweets or misti have their secret ingredient, notun gur. Initially only found during the winter seasons as the sap of the date tree was collected throughout the night and then simmered to a thick hard consistency. Gur or jaggery is the most natural form of sweetener.
This gave birth to the idea of adding this Bengali flavor to the very much western dessert, cheesecake.
I often bring ingredients, which are either packaged for cooking or already half cooked, and then mix and match to the taste and liking of my loved ones.
I am a big fan of semi-home cooking. It not only saves time it also makes the cooking interesting. I often bring ingredients, which are either packaged for cooking or already half cooked, and then mix and match to the taste and liking of my loved ones.
This time I got a prepackaged cheesecake mix. The plain or vanilla one would do. Sometimes the vanilla flavor has an overpowering essence which kills the flavor of notun gur.
I just used small bowls to make individual servings for all, instead of one big cake in a pan.
Try this fusion dessert at home and let me know how it turned out.
Notun Gur Cheese Cake
Food: Fusion Dessert For: 8 people
Prep time: 15mins Set time: overnight
Mix the ghee and ground up gur with the gram crumbs till they are dough like.
Spoon equal amounts into each bowl and flatten them with the backside of a spoon.
In a separate bowl mix rest of the gur and milk. Add the cream cheese and the packaged mix.
When thoroughly mixed pour equal quantities into each bowl.
Give each bowl a light tap to settle the mix in.
Then, top them with heavy whipped cream.
To add some extra flavor and texture, whip in some ripe mango bits into the cream.
Set it overnight in the refrigerator and then enjoy every spoonful of this fusion dessert.
©Anumita Chatterjee Roy
Photos by the author