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12 January, 2017

Chandrapuli with patali gur : moon cake using date palm jaggery

Comments : 4 Posted in : Drinks & Desserts, Recipes on by : Ratna Tags: , , , , , , , ,

 

The  first  harvest  has  a  special  place  in  all  cultures.  Paddy  is  the  most  important  crop  in  most  part  of  India.  Bringing  the  first  crop  home  is  celebrated  with  a  lot  of  fanfare.  Among  other  seasonal  speciality  that  become  available  are  a  jaggery  that  is  made  from   the  sap  of  the  Date  Palm  tree,  called  Patali  gur.  In  fact  it  has  a  striking  similarity  with  Maple  syrup  that  is  available  here  in  Canada.   

 

   .

Patali  gur  has  a  distinctive  caramel  like    flavour,  and  has  a  special  place  in  the  heart  of  every  Bengali.  You  can  find  more  recipes  with  Patali  gur,  here.

Small  wooden  molds  are  available  with  folk  motif.  A  dough  is  made  out  of  milk,  rice  powder  or  coconut,  which  is  then  pressed  through  these  molds  to  obtain  a  variety  of  delicacies.

The  transition  of  earth  from  Sagittarius  to  Capricorn  or  Makar  Sankranti   is  important  in  many  ways.  Days  start  to  get  longer,   the  first  harvest  coming  home,  it  is  a  time  to  forget  our  differences  and   make  a  fresh  start.  Read  more  about  the  importance  of  this  day  here.

Chandrapuli  derives  its  name  from  the   half  moon  shape.

Exchange  of  these  sweets  between  friends  and  families  is  common,  something  like  we  have  ‘cookie  exchange’  during  Christmas  here  in  the  west.  Flying  kites  and  drawing  beautiful  designs  in  front  of  homes,  Rangoli ,  is  another  tradition  of  Makar  Sankranti.

The  weather  here  in  the  prairies  are  far  from  mild.  We  are  reeling  under  an  arctic  front  plunging  the  temperatures  to  thirty  celsius   below  freezing.  No  kite  flying  here  for  sure,  but  the  sweets,  bring  it  on!

 

Wish  you  all  a  very  happy  and  blessed  Makar  Sankranti  on  the  14th  of  January  friends.

 

Recipe:  made  26.

Ingredients:

Grated  coconut                                                                               1  cup

Khoya  or  milk  solids                                                                    2  cups

Date  palm  jagerry                                                                         1  cup

Raisins                                                                                                   26

Ground  almonds                                                                             1  Tbsps

Cardamom  powder                                                                     1/4  tsp

Ghee                                                                                                     1  tsp

Method:

Grate  the  khoya  and  set  aside.  Dry  roast  the  grated  coconut,  add  the  cardamom  powder  to  it.

Take  a  tsp  of  ghee  in  another  non  stick  pan  on  a  low  flame.  Add  the  khoya  and  and  the  jagerry  syrup.  Keep  stirring  until  all  the  liquid  evaporates  about  12-15  mts.  The  aim  is  to  obtain  a  smooth  and  firm  dough.  Put  the  gas  off  and  then  add  the  above  coconut  powder  to  it.  Knead  the  dough  to  bring  everything  together.   It  has  to  be  warm  to  touch  at  this  point.  Check  the  sweetness,  adjust  to  taste.

Divide  the  dough  in  small  balls.  I  had  about  26.

Grease  the  inside  of  molds  if  you  have  them.  Place  a  pinch  of  the  ground  almonds  and  one  raisin  inside  the  mold..  Take  a  ball,  press  them  in  the  mold  and  carefully  remove  them.

Let  them  sit  in  the  refrigerator  for  about  half  hour.  Enjoy.

It  stays  well  in  airtight  container  in  the  fridge  for  about  10  days.

Inside  scoop:

Khoya  or  Mawa  is  milk  concentrate,  available  in  Indian  grocery  store.  If  unavailable,  milk  powder  can  be  substituted.

Brown  sugar  can  be  substituted  for  date  palm  jagerry.

In  absence  of  mold  it  can  be  left  as  small  balls.

Local  factors  can  sometimes  affect  the  time  taken  for  the  dough  to  come  together.

By  Ratna

4s COMMENTS

4 thoughts on : Chandrapuli with patali gur : moon cake using date palm jaggery

  • January 25, 2017 at 1:20 pm

    Where do you live girl? I will move next to you..that’s it! Brilliant job. They are perfect and that colour…STUNNING!

    • Ratna
      January 27, 2017 at 5:26 pm

      The door is open for you Sonali. I’d love to make them for you.

  • January 14, 2017 at 5:01 pm

    What a B E A U T I F U L cakes you have here!!! Wooden molds make the cake so festive, and I bet they taste just s good. FANTASTIC 🙂

    • Ratna
      January 15, 2017 at 4:57 am

      Thanks Pang. I love collecting those wooden molds ( among a few other things, you know, just a few, lol )…

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