While Monohora can be made year-round with sugar, the winter version is a coveted seasonal luxury, thanks to the use of Nolen Gur:

1. The Soft Core (The Monohora Heart): The interior is a rich, slightly dense Sandesh (Chhena fudge), slow-cooked and mixed with pure liquid Nolen Gur. This ensures the core is deeply aromatic, moist, and possesses the signature smoky, caramel flavor of the fresh jaggery.

2. The Hard Crust (The Protective Shell): The flavored core is then dipped into a thick, concentrated Nolen Gur syrup, which is allowed to cool and crystallize into a hard, glassy outer layer. This creates the sublime textural contrast and locks in the precious winter aroma.

The experience of eating a Nolen Gur Monohora is a deliberate journey:

• The Initial Crunch: The teeth first meet the firm, brittle, crystallized layer of jaggery, which snaps instantly.

• The Soft Melt: This gives way to the incredibly soft, moist, and aromatic Nolen Gur Sandesh core, which melts quickly on the tongue.

This contrast—hard, crisp snap followed by soft, fragrant melt—is what makes the Monohora truly steal the heart.

We adhere to the traditional Kora Pak technique to ensure the authentic Monohora experience:

Finest Chhena: We use freshly prepared, superior quality Chhena to create a moist core that does not dry out.

Pure Nolen Gur: We use only the best quality, aromatic Date Palm Jaggery for both the interior flavoring and the outer crystallization.

Artisan Craftsmanship: Each Monohora is hand-dipped and cooled to achieve the perfect crackle in the outer shell.

Don’t miss the limited winter opportunity to taste this sublime sweet. The Nolen Gur Monohora is more than just confectionery; it’s a piece of Bengal’s rich, sweet heritage.

Order the elegant and aromatic Nolen Gur Monohora today and discover why it truly earns its name!