Sandesh with Nolen Gur: A Sweet Symphony from Bengal!
Namaste, Pronam, Kem cho, and Sat Sri Akal, my delicious friends! Chef Curry Do’pyaza here, back in your kitchens and hearts, ready to whip up another culinary marvel. Today, we’re taking a trip to Bengal, the land of sweets, to explore a dessert that’s as delicate as it is delightful: Sandesh with Nolen Gur!
This isn’t just any sweet; it’s a taste of tradition, a bite of nostalgia, and a whole lot of love rolled into one.
A Sweet Time for Sandesh
Sandesh is a star during festive occasions in Bengal. Think Durga Puja, Diwali, or any joyous family gathering. But the real magic happens in winter when Nolen Gur (date palm jaggery) is in season. The unique smoky, caramel-like flavour of Nolen Gur transforms Sandesh into something truly special. It’s like a warm hug on a chilly evening!
A Little History Lesson
Sandesh has been around for centuries. Some say it originated as a way to preserve excess milk. Over time, it evolved into the elegant sweet we know and love. Nolen Gur Sandesh is a more recent innovation, but it quickly became a beloved classic.
Let’s Get Cooking!
Here’s what you’ll need to create this amazing sweet:
- Preparation Time: 15 minutes
- Cooking Time: 20 minutes
Ingredients:
- Chhena (Indian Cottage Cheese): 250 grams (Fresh, soft, and crumbled)
- Nolen Gur (Date Palm Jaggery): 150 grams (Grated or chopped)
- Elaichi Powder (Cardamom Powder): 1/4 teaspoon (Freshly ground for the best aroma)
- Badam (Almonds): 8-10 (Chopped, for garnish)
- Pista (Pistachios): 8-10 (Chopped, for garnish)
Step-by-Step Instructions:
- Mash the Chhena: In a large bowl, crumble the chhena with your hands. Make sure there are no big lumps. You want a smooth, almost paste-like texture.
- Mix in the Gur: Add the grated Nolen Gur to the chhena. Now, using your hands, gently mix the gur into the chhena. Don’t overmix; just ensure the gur is evenly distributed.
- Cook the Mixture: Heat a heavy-bottomed pan or kadhai over medium heat. Add the chhena and gur mixture. Keep stirring constantly to prevent sticking.
- Simmer and Stir: As the mixture heats up, the gur will melt, and the mixture will become more liquid. Continue to stir gently. The mixture will start to thicken as the moisture evaporates. This usually takes about 15-20 minutes.
- Check for Doneness: The mixture is ready when it starts to leave the sides of the pan and forms a soft, dough-like consistency. It should not be too dry or too sticky.
- Add Cardamom: Stir in the elaichi powder. This adds a lovely fragrance to the Sandesh.
- Shape the Sandesh: Remove the mixture from the heat and let it cool slightly. While it’s still warm, take a small portion of the mixture and shape it into small balls or use a Sandesh mold for a more traditional look.
- Garnish and Cool: Place the shaped Sandesh on a plate and garnish with chopped almonds and pistachios. Let them cool completely at room temperature before serving.
Chef Curry’s Tips for the Best Sandesh:
- Fresh Chhena is Key: The quality of your chhena will make or break your Sandesh. Use freshly made, soft chhena for the best results.
- Don’t Overcook: Overcooking will make the Sandesh dry and crumbly. Keep a close eye on the mixture and remove it from the heat as soon as it reaches the right consistency.
- Gentle Hands: Be gentle when mixing the chhena and gur. Overmixing can make the Sandesh tough.
Different Ways to Cook Your Sandesh:
- Gas Stove: The method I described above is perfect for the gas stove.
- Induction Stove: Use the same method as the gas stove, adjusting the heat settings as needed.
- Microwave: In a microwave-safe bowl, combine the chhena and gur. Microwave on medium power in 1-minute intervals, stirring in between, until the mixture thickens. This usually takes about 3-4 minutes.
- Slow Cooker/Crockpot: I wouldn’t recommend using a slow cooker for this recipe. The long cooking time can make the Sandesh dry.
- Pressure Cooker, Oven, Air Fryer: These methods are not suitable for making Sandesh.
Nutritional Information (approximate, per serving):
- Calories: 120-150
- Protein: 5-7 grams
- Fat: 6-8 grams
- Carbohydrates: 10-12 grams
Serving Suggestions:
- Serve Sandesh chilled or at room temperature.
- Enjoy it as a dessert after a delicious Indian meal.
- Pair it with a cup of hot chai or coffee.
- Sandesh makes a wonderful gift for friends and family.
A Sweet Call to Action!
There you have it, my friends! A simple yet elegant recipe for Sandesh with Nolen Gur. Now, it’s your turn to bring this sweet symphony to life in your own kitchens. Try this recipe at home and share the deliciousness with your loved ones. Let the magic of Nolen Gur fill your homes with warmth and joy!
Until next time, happy cooking!