Nolen Gur Sandesh
Tender fresh chhena scented with winter date-palm jaggery.
- Region:
- West Bengal
- Prep:
- 30 min
- Cook:
- 12 min
- Difficulty:
- Medium
Method
- 1
Bring the milk to a boil, turn off the heat and wait 2 minutes.
- 2
Add lemon juice gradually, stirring until the curds separate.
- 3
Strain through muslin, rinse briefly with cool water, then hang 30 minutes to drain.
- 4
Knead the chhena until smooth and creamy, about 8 minutes.
- 5
Crumble the jaggery and warm it gently until soft; cool until lukewarm.
- 6
Work the jaggery and optional cardamom into the chhena.
- 7
Cook in a nonstick pan over low heat for 5–7 minutes, stirring and scraping constantly, until the mixture gathers but stays soft.
- 8
Cool until handleable, shape into small discs or moulds, and garnish with pistachio if desired.
The story behind the dish
Sandesh showcases chhena, the fresh curd cheese central to many Bengali sweets. Nolen gur, a fragrant date-palm jaggery available in winter, gives this version its seasonal character, especially around Poush Sankranti.
