Sandesh is a very popular Bengali sweet that is made out of homemade chenna (cottage cheese). They are either baked, steamed or gently cooked in a non-stick pan till thick. It is then formed into desired shapes.
These days Sandesh can be found in various flavours. But this particular recipe is a traditional one where the chenna is combined with date palm jaggery to make this delicious and aromatic Sandesh. Moulds can be used for shaping it or made into round or oblong balls.
Nolen Gur (Date Palm Jaggery) is not easily found everywhere. It is a seasonal delicacy, available only in Kolkata and in West Bengal in particular. We make it a point to procure it from any family friend / relative coming from Kolkata and treasure it to last for a long time. A number of sweets like - Sandesh, Rasgulla, Kheer, Ice Cream, misti doi, etc can be made from this jaggery. As a substitute you can try this recipe with any normal jaggery. So good luck!!!!
- 1 litre milk
- juice of a lime mixed with some water
- 1/2 cup nolen gur (Date Palm Jaggery), grated
- 1/4 tsp. cardamom powder
- little ghee to grease the moulds
Bring the milk to a boil. Add the lime water and keep stirring. The milk will start to curdle. Transfer onto a muslin cloth and place it on a colander so as to drain all the water.
After 1-2 hours collect the paneer and mix together with the jaggery till smooth. You can also blend in the mixie. Transfer to a non-stick pan and add the cardamom powder.
Keep stirring continuously on a low flame till it becomes thick and the colour changes to a little dark colour. Grease the moulds with some ghee.
Take a small portion of the paneer-jaggery mix and place on a mould by gently pressing it. Slowly demould it and place them on a serving plate.
Make similar sandesh following the same method. Serve as and when required or as an after-meal dessert.