Nolen Gurer Sandesh (Sondesh) is a traditional Bengali sweet. Nolen Gurer sandesh is prepared with just 2 ingredients; freshly made chana (cottage cheese/paneer) and nolen gur (date palm jaggery). Bengali style gurer sandesh is utterly soft, fudgey and melt in the mouth dessert.
Today, marks the last day of Durga Puja, and with heavy heart we bid farewell to Goddess DURGA, with the hope that she will return next year, “Aagami Bochor Aabar Esho’.
Finally! After 2 long weeks I managed to post this delicious Bengali delicacy. And what better time than this.
Some seriously delicious, soft and melt in the mouth Bengali sandesh to brighten your mood and to sweeten your day on this special occasion of Bijoya Dashami.
You have to believe me when I say, this Bengali nolen gurer sandesh is just made with only 2 ingredients. Yup! Freshly prepared soft chana/paneer/cottage cheese and date palm jaggery (Nolen gur).
Date palm jaggery
Date palm jaggery is available only during winters in West Bengal. In fact you go to any sweet shop in West Bengal during winters and all you will see is different kinda delicious Bengali desserts like rosogullas, nolen gurer payesh, bhapa sandesh….. made with nolen gur.
I am lucky enough to get hands on some nolen gur at this time of the year. All thanks to my parents who saved some date palm jaggery and bought me all the way from Kolkata. Hence enjoying this soft Bengali chanar sandesh here in the UK.
And these sandesh moulds age way back, passed down from my great grand mother to my grand mother and now to me. Absolutely treasure these beautiful aged sondesh moulds. Well if you can’t get hold of any mould then simply roll it into roundels or flatten it with a glass bottom (with prints will be great).
Ingredients to make Nolen Gurer Sandesh (Sondesh)
Chana /Cottage Cheese/ Paneer : Freshly prepared cottage cheese with whole milk. I have used 2 litres of whole milk and juice of 1 lime to make chana/paneer.
Nolen Gur (Date Palm Jaggery): This jaggery is a winter delicacy. We Bengalis wait all year long to enjoy lovely desserts made with delicious khejur gur.
Here are few festive ideas for you.
Nolen Gurer Sandesh (Sondesh) | Bengali Chanar Sandesh recipe | How to make Gurer sondesh
- large thick bottomed pan
- Non stick pan
- sandesh moulds
- Muslin cloth/cheese cloth
- 2 ltrs Whole Milk (This yields around 350 gms of chana/cottage cheese)
- 1 large Lime
- 150 grams Nolen Gur/ Date jaggery Grated or no need to grate if it is soft to handle
- 2 tsp Ghee to brush the sides of the moulds
- In a large thick bottomed pan heat 2 litres of whole milk.
- When the milk comes to a boil, lower the heat and add juice of 1 lime and constantly stir. Stir gently while adding the lemon. (If the milk doesn't separate, add another tablespoon of lemon and boost up the heat a little, the milk will separate.)
- Now you will see the chana and the whey separate. Remove the pot from the heat and carefully pour it over the muslin cloth. Now run it under cold water for 1 to 2 minutes to remove the lemony flavour. Squeeze out as much water as possible.
- Now tie the loose ends of the muslin cloth and hang it to the tap to drain the excess water for 30 minutes. Make sure that the chana doesn't turn too dry.
- Place the chana in a large flat plate and with the palm of your hands start kneading the chana/cottage cheese for 10-20 minutes until it turns smooth and soft.
- Now add the nolen gur/date jaggery to the cottage cheese and start mixing with your fingers and palm of your hands until everything is mixed and combined together.
- Add the chana and gur mixture to a non stick pan and cook on low heat stirring continuously for 8 to 10 minutes.
- The mixture will be of uniform consistency and pull away from the sides of the pan.
- Take it off the heat and let it cool a little to handle.
- Brush the sides of the mould with some ghee. Take a small ball of the Sandesh and shape with the moulds.
- Garnish with some pistachios if desired(optional). Ser it immediately or at room temperature.
I hope you enjoy this delicious Bengali nolen Gurer Sandesh as much as we do.
If you have tried this recipe, I would love to see your wonderful creation. simply click a picture and tag me @gastronomicbong or #gastronomicbong on Instagram.