By Ujjainee Roy
January 24, 2024
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If you're missing out on nolen gur desserts, are you even enjoying your winter? The special variety of 'gur' made from a jaggery originating in Bengal infuses a mild smokiness in mithais. Here's a recipe for a classic nolen gur er sandesh that you should try to make.
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– 2 cups fresh paneer – 1/2 cup Nolen Gur (date palm jaggery), grated – 1/4 teaspoon cardamom powder – A few strands of saffron – Chopped pistachios or almonds for garnish
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You can make fresh paneer at home by curdling milk with lemon juice or vinegar. Once the curds separate from the whey, strain them using a muslin cloth. Hang the muslin cloth for about 1-2 hours to drain excess water and obtain chhena.
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Take the fresh paneer in a large plate or a clean surface. Knead it well with the heel of your palms until it becomes smooth and soft.
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In a small pan, heat the grated Nolen Gur over low heat. Allow it to melt and form a syrup. Keep stirring to avoid burning. Once it forms a smooth syrup, turn off the heat and let it cool slightly.
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Add the warm nolen gur syrup to the kneaded paneer. Mix well and transfer the mixture to a non-stick pan and cook it on low heat. Stir continuously to prevent it from sticking to the pan. Cook until the mixture thickens
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Once the mixture is well-cooked, add cardamom powder for flavour. Mix it well. Take small portions and shape them into round, flat discs . You can also use sandesh moulds
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Place the sandesh in the refrigerator to chill for at least 1-2 hours. Serve them cold
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