CR Park Nolen Gurer Sandesh
Soft, crumbly chhena sweets flavoured with date palm jaggery, sold seasonally in the Bengali markets of Chittaranjan Park during winter.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 150 kcal
Equipment
- •Heavy pan
- •Muslin cloth
Nutrition
Per serving, approximate
- Calories
- 150 kcal
- fat
- 6 g
- carbs
- 18 g
- fibre
- 0 g
- protein
- 6 g
- calories
- 150 kcal
Instructions
- 1
Boil the milk. Slowly add lemon juice to curdle it, separating the chhena (fresh cheese curds) from the liquid whey.
- 2
Pour the mixture through a muslin cloth to strain it. Rinse the chhena under cold water to wash away sourness.
- 3
Hang the cloth with chhena to drain out excess water for about 30 minutes.
- 4
Knead the chhena on a clean surface for 8 to 10 minutes. Rub it well until completely smooth and grain-free.
- 5
Place the smooth chhena into a heavy pan. Add the grated jaggery.
- 6
Cook on low heat and stir non-stop. Cook until the mixture comes together and thickens slightly.
- 7
Take the pan off the heat and let it cool slightly. Shape the mixture into small round or flat discs.
- 8
Chill the sandesh briefly before serving.
Chef's tips
Knead the chhena until completely smooth, because any graininess will stay in the finished sandesh.
Ingredient substitutions
- nolen gur → regular date jaggery when out of season
Storage
Refrigerate for up to 3 days in an airtight container.
Reheating
Not applicable; served cold.
Common mistakes to avoid
- •Cooking the chhena and jaggery mixture for too long, which makes the sandesh hard and dry.
Serving suggestions
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