Home / Recipes / Nolen Gurer Sandesh (Date Palm Jaggery Sandesh)

Photo of Nolen Gurer Sandesh (Date Palm Jaggery Sandesh) by Sangeeta Basak at BetterButter
383
4
4.0(2)
0

Nolen Gurer Sandesh (Date Palm Jaggery Sandesh)

Jul-04-2017
Sangeeta Basak
45 minutes
Prep Time
30 minutes
Cook Time
9 People
Serves
Read Instructions Save For Later

ABOUT Nolen Gurer Sandesh (Date Palm Jaggery Sandesh) RECIPE

It is a very special sweet in bengali cuisine in winter. In winter nolen gur comes to the market. From my childhood I love this sweet very much. In kolkata we get it in any of the sweet shops easily in winter time. But now where I live, it is not possible to get it easily. I had stored some jaggery in my fridge. So now I am making this sweet in my kitchen.

Recipe Tags

  • Egg-free
  • Medium
  • Others
  • West Bengal
  • Boiling
  • Sauteeing
  • Dessert
  • Vegan

Ingredients Serving: 9

  1. Cow milk 1 litre
  2. Curd 1/2 cup
  3. Ghee 1 tablespoon
  4. Nolen gur(date palm jaggery) 4 tablespoon
  5. Sugar to taste
  6. Green cardamom powder 1 teaspoon
  7. For garnishing date palm jaggery syrup (jhola gur) 1 tablespoon

Instructions

  1. Take the milk in a heavy bottomed pan and boil on medium heat.
  2. Beat the curd and keep it aside.
  3. When the milk starts boiling, add the beaten curd and stir it.
  4. Within 2-3 minutes you will see the milk curdling and then switch of the flame.
  5. Strain it using a muslin cloth and squeeze it to drain out the extra water.
  6. Hang it for 30 minutes to drain the excess whey.
  7. After that knead the chenna properly.
  8. Add ghee in pan and let it melt.
  9. Pour the chenna into the pan and saute it in low flame.
  10. After 3-4 minutes add sugar and jaggery.
  11. Now the chenna will become little thin so dry the chenna by continuous cooking.
  12. Stir it continuously so that it does not stick to the bottom.
  13. When it is like a soft dough, add green cardamom powder and switch off the flame. Let it cool to the temperature which your hand can tolerate. Chenna should be little warm.
  14. Grease your palm with ghee and make the chenna balls.
  15. Dab each balls with your finger tip and garnish it with date palm jaggery syrup (jhola gur) and serve.

Reviews (2)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review
Gargi Gulati
Jul-26-2017
Gargi Gulati   Jul-26-2017

Amazing... would love to see some recipe images.

Tripti Bhatia
Jul-06-2017
Tripti Bhatia   Jul-06-2017

wowieee!

A password link has been sent to your mail. Please check your mail.
Close
SHARE