Nolen Gurer Sandesh
Veg
Seasonal sandesh made with date palm jaggery (nolen gur) harvested in winter — the jaggery's caramel, smoky sweetness transforms the fresh chhena into something transcendent. Available only December to February.
Cuisines
Bengali
Best for
Snacks
Recipe
Prep: 15 min
Cook: 20 min
Total: 35 min
2-3 servings
Ingredients
| 250 grams | chhena (fresh paneer) |
| 100 grams | nolen gur (date palm jaggery) |
| 2 tablespoons | powdered sugar |
| 1 teaspoon | cardamom powder |
| — | ghee for greasing |
Instructions
- 1 Crumble the chhena and knead it well until smooth and soft.
- 2 In a non-stick pan, add the crumbled chhena and cook on low heat for 5-7 minutes, stirring continuously.
- 3 Add the nolen gur to the pan and mix well with the chhena.
- 4 Continue to cook the mixture on low heat until it thickens and starts to leave the sides of the pan.
- 5 Add the powdered sugar and cardamom powder, mixing well.
- 6 Remove the mixture from heat and let it cool slightly.
- 7 Grease your hands with ghee and shape the mixture into small, flat discs or any desired shape.
- 8 Let the sandesh cool completely before serving.
Tips
Use fresh chhena for best results. You can also add a few strands of saffron for an enhanced aroma.