Nolen Gurer Sandesh (Bengali Sweet)

 

          Nolen Gurer Sandesh is a very popular Bengali sweet that is made of homemade chenna (cottage cheese). However, I made these yummy sandesh with store bought Paneer which turned out great. They are either baked, steamed or gently cooked in a non-stick pan till thick. This is the latter version. It is then formed into desired shapes. 

          These days Sandesh can be found in various flavors. But this particular recipe is a traditional one where the chenna is combined with date palm jaggery to make this delicious and aromatic Sandesh. Molds 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!!!!

• 200 gms. Amul Paneer
• 1/2 cup nolen gur (Date Palm Jaggery), grated
• 1/4 tsp. cardamom powder
• pinch of saffron
• 1 tsp. ghee to grease the molds

           Blend the paneer in the mixer grinder or knead it well with your hands till smooth and soft. 

           Transfer to a non-stick pan and add the grated jaggery, saffron and cardamom powder. 

          Mix everything well and keep stirring continuously on a low flame till it becomes thick. Transfer to a plate and keep aside to cool down slightly. 

          Grease the molds with some ghee. Take a small portion of the paneer-jaggery mix and place on a mold by gently pressing it. 

          Slowly demold it and place them on a serving plate. (In this recipe, I used a maamoul mold as I did not have a traditional Sandesh mold). 

         Make similar Sandesh following the same method. Serve as an after-meal dessert or as an festive dessert.

Transfer the paneer to a non-stick pan & add grated jaggery, saffron & cardamom powder. 

Mix everything well & keep stirring continuously on a low flame till it becomes thick.

                      Transfer to a plate & keep aside to cool down slightly. 

Grease the molds with some ghee. Take a small portion of the paneer-jaggery mix & place on a mold by gently pressing it. In this recipe, I used a maamoul mold as I did not have a traditional Sandesh mold. 

                  Gently demold it & place them on a serving plate. 

              Serve as an after-meal dessert or as a festive sweet.

Nolen Gurer KoraPak Sandesh (Bengali Sweet)

          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 molds

          Bring the milk to a boil. Add the lime water and keep stirring. The milk will start to curdle. Transfer to 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 mixer grinder. 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 color. Grease the molds with some ghee.

          Take a small portion of the paneer-jaggery mix and place on a mold by gently pressing it. Slowly demold 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.

                                 Sandesh Moulds...