Hi Friends,
Hope you guys are doing well. Today I will share something, which always cheers me up when I am down. I believe it will do the same trick to you as well if you try. As a typical Bong, I was raised with all the renowned sweets of Bengal. Sometimes, I feel fortunate that I was born as a bong. Otherwise, I may not discover the indulgence of sweet. I love all kinds of desserts, but those, which are from Bengal, will always steal my heart away. Sandesh comes in different forms, shapes, and colors. They have different processes to prepare. They are widely available in the sweet shops all over India. During the winter season there is a special kind, called Nolen Gurer Sandesh. Nolen Gur is actually molasses made from date. The Sandesh were known as pranahara, which mean heart stellar. I can understand why they gave such a name. Nolen Gurer Sandesh is a must at the end of any meal during the winter season of Bengal. The smoky flavor of date molasses gives a signature flavor to the Sandesh, which you would crave for when winter comes. The molasses are concentrated and available as Patali (cake shaped form). I know the next question is how can you get these? During winter, these are available in the temporary street side stores or the grocery stores in Bengal. In United states, I can find these jewels in the frozen section of Bangladeshi store and the best part is these are available all year around in the Bangladeshi stores. So, next time you are visiting a Bangladeshi store grab one Patali. And these Patalis can be stored in your freezer. Now, I should mention another easy hack for the preparation of this recipe. And that is full cream ricotta. If you can’t find ricotta, make your own Chhena or cottage cheese. But if ricotta is available in your place, take the help.
Recipe yields 12-14 pieces
2. 2/3 cup of crushed powdered date molasses/jaggery ( khejur ghurer patali)
3. 1/8 tsp of cardamom powder
4. 1/2 tsp of kewra essence water
5. Chopped pistachios for garnish
6. Chopped almond slices for garnish
7. Few small golden raisins for garnish
8. 1/4 tsp of ghee
2. Add the molasses powder/jaggery powder into the pan. Mix it nicely and stir frequently. Cook this till it leaves the sides of the pan and starts forming like dense dough. It will take around 18-20 minutes. You can add the kewra essence and cardamom powder. Then give a good stir and cook for 2 more minutes.
Note:
You can always add more molasses according to your taste.
Please don’t try to multitask during this time. Because you need to stir repeatedly so that mixture is smooth. After 20-22 minutes of stir, you can stop the heat. Then you will have norom paker sandesh (soft version of sandesh). But if the cooking time increases to 25-27 minutes, then more water will escape and you can get the korapaker sandesh (hard version of sandesh).
3. Now comes the part of shaping or moulds. And you can be creative in this part. Fortunately I own some moulds. And I should be thankful to didu (Grandma-in-law) for these wooden moulds. There are many shapes and styles.
Option 1.
So if you have moulds, then flaunt these beauties. Grease the moulds with some ghee and place small portion of the ricotta mixture dough (around 1.5 tbsp) on the carving side. And keep it for a minute then take these decorative sandesh out of the mold. And garnish with some raisins, chopped pistachios and almond pieces.
Option 2.
If you have a square cake pan, grease that with ghee. Pour the ricotta mixture. Smooth out the top layer. Sprinkle the chopped pistachios and almond pieces. And then you can cut squares of sandesh. Or you can use a small cookie cutter (heart stape) and cut some shapes of sandesh out.
Option 3.
Grease your clean hands with ghee. Take a small portion (1.5 tbsp) of ricotta mixture. Make a smooth ball out of it. Now flatten the top end with your palm. With a clean toothpick draw some lines or curved to give the impressions of moulds. Don’t go overboard and keep it simple. Decorate with sprinkle of nuts and a piece of raisin.
Preparation of Chhena*
Now to make Chhena you need 1/2 gallon you of whole milk and 3 tbsp of vinegar.
Start heating the milk in large pan on medium heat and stirring meanwhile. Heat the milk till it comes to a boil. At this point pour the vinegar. And heat for another 2 minutes. You can easily observe that milk curdles and Chhena is appearing out of the water. When there is no more visibility of milk, stop the heat. Now strain the Chhena through a cheese cloth. Wash the Chhena in the cheese cloth with cold water 2 to 3 times. It will help to remove the strong smell of vinegar. Keep the Chhena in the cheese cloth by hanging it in a height so that remaining water can drip over. I hang it from the tap of my kitchen basin by tying a knot with the cheese cloth and the head of the tap. I place bowl below to catch the dripping. It can also catch the Chhena if it accidentally drops over.
I have shared all the tips and tricks which I use often. Sandesh is a quick dessert to complete any Indian meal. The best part is it can be stored for 3 to 4 days in a fridge. You can always make ahead and enjoy these fruits of your labor later. Since, Durga Puja, Navratri, Diwali and many festivals are incomplete without the sweets. Why not make these ahead and share with your friends later. If you have any doubts about this recipe, please don’t hesitate to comment. I will be happy to help you. If you are making these, I would love to see how you have decorated. Don’t forget to post the pictures of your sandesh in our Facebook page. Have fun and lets make these celebrations happy.
Thanks,
Moumita
Hope you guys are doing well. Today I will share something, which always cheers me up when I am down. I believe it will do the same trick to you as well if you try. As a typical Bong, I was raised with all the renowned sweets of Bengal. Sometimes, I feel fortunate that I was born as a bong. Otherwise, I may not discover the indulgence of sweet. I love all kinds of desserts, but those, which are from Bengal, will always steal my heart away. Sandesh comes in different forms, shapes, and colors. They have different processes to prepare. They are widely available in the sweet shops all over India. During the winter season there is a special kind, called Nolen Gurer Sandesh. Nolen Gur is actually molasses made from date. The Sandesh were known as pranahara, which mean heart stellar. I can understand why they gave such a name. Nolen Gurer Sandesh is a must at the end of any meal during the winter season of Bengal. The smoky flavor of date molasses gives a signature flavor to the Sandesh, which you would crave for when winter comes. The molasses are concentrated and available as Patali (cake shaped form). I know the next question is how can you get these? During winter, these are available in the temporary street side stores or the grocery stores in Bengal. In United states, I can find these jewels in the frozen section of Bangladeshi store and the best part is these are available all year around in the Bangladeshi stores. So, next time you are visiting a Bangladeshi store grab one Patali. And these Patalis can be stored in your freezer. Now, I should mention another easy hack for the preparation of this recipe. And that is full cream ricotta. If you can’t find ricotta, make your own Chhena or cottage cheese. But if ricotta is available in your place, take the help.
 |
| Nolen Gurer Sandesh |
 |
| Nolen gurer sandesh ready for Durga Puja |
Recipe yields 12-14 pieces
Ingredients
1. 1 pound (15 Oz) whole milk Ricotta cheese or Chhena*2. 2/3 cup of crushed powdered date molasses/jaggery ( khejur ghurer patali)
3. 1/8 tsp of cardamom powder
4. 1/2 tsp of kewra essence water
5. Chopped pistachios for garnish
6. Chopped almond slices for garnish
7. Few small golden raisins for garnish
8. 1/4 tsp of ghee
 |
| Only few ingredients but they are powerful |
Methods
1. In a shallow pan, add the Ricotta or Chhena. Start the heat at medium or medium high. Cook it till it forms like liquid. It will take around 2 to 3 minutes. But don’t go anywhere where. Stir it frequently. You should keep an eye on this or it may get burnt.2. Add the molasses powder/jaggery powder into the pan. Mix it nicely and stir frequently. Cook this till it leaves the sides of the pan and starts forming like dense dough. It will take around 18-20 minutes. You can add the kewra essence and cardamom powder. Then give a good stir and cook for 2 more minutes.
Note:
You can always add more molasses according to your taste.
Please don’t try to multitask during this time. Because you need to stir repeatedly so that mixture is smooth. After 20-22 minutes of stir, you can stop the heat. Then you will have norom paker sandesh (soft version of sandesh). But if the cooking time increases to 25-27 minutes, then more water will escape and you can get the korapaker sandesh (hard version of sandesh).
3. Now comes the part of shaping or moulds. And you can be creative in this part. Fortunately I own some moulds. And I should be thankful to didu (Grandma-in-law) for these wooden moulds. There are many shapes and styles.
 |
| Stirring the ingredients |
 |
| Ready for the moulds |
 |
| Enjoy the petite Nolen gurer Sandesh |
Option 1.
So if you have moulds, then flaunt these beauties. Grease the moulds with some ghee and place small portion of the ricotta mixture dough (around 1.5 tbsp) on the carving side. And keep it for a minute then take these decorative sandesh out of the mold. And garnish with some raisins, chopped pistachios and almond pieces.
Option 2.
If you have a square cake pan, grease that with ghee. Pour the ricotta mixture. Smooth out the top layer. Sprinkle the chopped pistachios and almond pieces. And then you can cut squares of sandesh. Or you can use a small cookie cutter (heart stape) and cut some shapes of sandesh out.
Option 3.
Grease your clean hands with ghee. Take a small portion (1.5 tbsp) of ricotta mixture. Make a smooth ball out of it. Now flatten the top end with your palm. With a clean toothpick draw some lines or curved to give the impressions of moulds. Don’t go overboard and keep it simple. Decorate with sprinkle of nuts and a piece of raisin.
Preparation of Chhena*
Now to make Chhena you need 1/2 gallon you of whole milk and 3 tbsp of vinegar.
Start heating the milk in large pan on medium heat and stirring meanwhile. Heat the milk till it comes to a boil. At this point pour the vinegar. And heat for another 2 minutes. You can easily observe that milk curdles and Chhena is appearing out of the water. When there is no more visibility of milk, stop the heat. Now strain the Chhena through a cheese cloth. Wash the Chhena in the cheese cloth with cold water 2 to 3 times. It will help to remove the strong smell of vinegar. Keep the Chhena in the cheese cloth by hanging it in a height so that remaining water can drip over. I hang it from the tap of my kitchen basin by tying a knot with the cheese cloth and the head of the tap. I place bowl below to catch the dripping. It can also catch the Chhena if it accidentally drops over.
I have shared all the tips and tricks which I use often. Sandesh is a quick dessert to complete any Indian meal. The best part is it can be stored for 3 to 4 days in a fridge. You can always make ahead and enjoy these fruits of your labor later. Since, Durga Puja, Navratri, Diwali and many festivals are incomplete without the sweets. Why not make these ahead and share with your friends later. If you have any doubts about this recipe, please don’t hesitate to comment. I will be happy to help you. If you are making these, I would love to see how you have decorated. Don’t forget to post the pictures of your sandesh in our Facebook page. Have fun and lets make these celebrations happy.
Thanks,
Moumita
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