Bengal x Argentina

Nolen gur alfajores

Argentina's favourite sandwich cookie meets Kolkata's winter gold. Sharing is technically possible.

90 minTime

7 gProtein each

mildSpice

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

472kcalsame

7 gproteinsame

1 gfibresame

90minutessame

Per serving, worked out from the ingredient table.

Cornflour (cornstarch)1¼ cups

Maida (all-purpose flour, plain flour)¾ cup plus 1 tbsp

Baking powder1 tsp

Butter½ cup, soft

Sugar½ cup powdered

Egg yolk2 yolks

Vanilla essence (vanilla flavouring, imitation vanilla extract)½ tsp

Condensed milk (sweetened condensed milk)1 tin

Nolen gur (date palm jaggery syrup)4 tbsp, grated or liquid

Milk3 tbsp

Desiccated coconut (unsweetened shredded coconut)½ cup

Salta pinch

6 steps

1Cook the condensed milk, nolen gur, milk and salt in a heavy pan on low heat, stirring, for 20 minutes.
2Cool the caramel completely. Chill 20 minutes.
3Beat the butter and powdered sugar until pale, then beat in the yolks and vanilla. Fold in sifted cornflour, maida and baking powder.
4Roll the dough 5 mm thick between baking paper and cut 32 rounds of 4 cm. Chill 10 minutes.
5Bake on a lined tray in the oven at 170°C for 10 minutes.
6Cool, then sandwich pairs with a spoon of caramel and roll the edges in coconut.

Serve it like this

Stack three alfajores slightly offset on a small plate. Add a smear of nolen gur caramel on the side with a pinch of coconut on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.