‘Nolen Gur er Sondesh’ is a traditional Bengali Sweet, which is made with Date Palm Jaggery. This jaggery is seasonal and available only during the winter.
But if you are a fan of this, you can stock this exclusive Gur in an air tight container, it stays well in the refrigerator up to 1 year. Being a ‘Probashi Bangali’ I always stock this well 😉 for making payesh, sondesh etc. Few days back I tried my hand for making these sondesh using Ma’s sondesh moulds for the first time. And I was pretty surprised to see that I could really managed to make good sondesh, my daughter also loved them, she immediately ate 2 pieces 🙂 . So I’m very happy and sharing the recipe with all of you.
Nolen Gur er Sondesh/Cottage Cheese Fudge with Date Palm Jaggery
- Full cream milk- 1 litre
- Juice of 1 and 1/2 lemon
- Gur/Jaggery- 6 tsp
- Ghee/clarified butter for greasing the moulds
For Chana/Cottage cheese
In a deep bottomed pan Add milk. Let it boil on high flame, once boiled, lower the flame. Add lemon juice. Stir well, the milk will begin to curdle. Cheese/chana/chena and whey will start to separate at this stage. Add some water (1/2 cup) immediately. Higher the flame, give this a quick boil. Again lower the flame. This way all the milk fat will separate nicely from the whey. And at the end you will get to see a clear whey. Line a big bowl with muslin cloth/cheese cloth. Drain the whole cheese+whey mixture on this. Discard the whey or you can store this for 2-3 days in the refrigerator to use in your curries, gravies or dal. It gives a nice lemony flavor into any dish. Now tie the loose ends of the cheese cloth and place it under running water to wash away the lemony smell. Hang this for an hour. This way all the excess water will drop away from the cheese.
After an hour if any extra water is still there, squeeze the cheese cloth using your fingers. But make sure not to squeeze too much, because we need moist cheese to make ‘sondesh’.
For making the ‘Sondesh’
Now on a clean plate knead the cheese for 5 minutes or until very smooth and lump free. Now add the jaggery into this, and knead again for 3-4 minutes.
Grease the moulds (if using) with ghee, keep aside.
Heat a nonstick frying pan, add the cheese mixture into this. And cook on very low flame for 3-4 minutes. The mixture will be very soft while cooking, but don’t worry it will harden nicely when it cools. Don’t overcook otherwise the sondesh dough will be dry and while making sondesh they wouldn’t hold the shape, may crack also.
Now remove from heat. Start making sondesh from the warm dough. Take small portion from this dough and press into the moulds, wait for 10-15 minutes. Then remove the sondesh from the mould, it will take the impression of the mould within this time. Repeat the process. You don’t need to grease the moulds again with ghee, just carry on with sondesh making.
If you are not using moulds. Then just make round balls out of the dough, or give any other shape you wish to.