Nolen gurer sandesh
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A soft sweet of fresh chhena cooked with nolen gur, the new date-palm jaggery of winter, and pressed into moulds.
Region: West BengalOccasion: Winter (December–January); Poush Sankranti and visits to familyTime: 40 minServes: 12 piecesVegetarian
Ingredients
- Chhena from 1 litre full-cream milk, drained well
- 4–5 tbsp nolen gur (liquid or grated date-palm jaggery)
- 1 tbsp sugar (optional)
- A pinch of cardamom powder
- A few pistachios for garnish
Method
- Knead the chhena on a plate for 5 minutes until smooth.
- Put it in a heavy non-stick pan with the jaggery and sugar on low heat.
- Stir all the time for 8–10 minutes, until the mixture thickens and starts to leave the sides of the pan. Do not overcook or it turns hard.
- Add cardamom, take off the heat and cool until warm.
- Knead lightly and press into sandesh moulds or shape into rounds. Top with pistachio.
History
Sandesh means ‘message’ or ‘news’ in Bengali. Sweets made from chhena, with sandesh foremost among them, became the speciality of Bengal’s confectioners (moira).
Significance
Nolen gur is collected from date palms only in winter, so nolen gurer sandesh is a seasonal treat that many Bengalis wait for all year.