Nolen Gurer Sandesh -Cottage Cheese Fudge with Date Palm Jaggery
Servings Prep Time
10Pieces 1 hour minutes
Cook Time
30minutes
Servings Prep Time
10Pieces 1 hour minutes
Cook Time
30minutes
Ingredients
Instructions
  1. 1.Boil the milk in a heavy-bottomed pan over medium to low heat, stir occasionally. Once the milk starts boiling, lower the flame. Pour the vinegar/ lime juice and stir in. Milk will start cuddling and change into chana (cottage cheese) and greenish water.
  2. 2. Remove the pan from heat and leave the chana in this condition few minutes.
  3. 3. Pour the chana – water mixture over a muslin cloth or a soft cotton cloth (I used new unused cotton vest from my husband and also use unused dhoti sometimes) and let the water drain away.
  4. 4. Put the chana under cold running water for 2 to 3 minutes to remove the vinegary/lemony smell.
  5. 5. Tie the loose ends and hang it to the tap to drain our excess water for half an hour.
  6. 6. Squeeze the cloth for extra water. But note that the chana should not get too dry.
  7. 7.Put the lump of chana over flat surface and knead it. You have to knead it with your finger and heel of your palm. Once the lumpy thing starts looking as smooth ball add powdered sugar in it and knead again for another 10-12 minutes
  8. 8.Put a non-stick pan on low heat, add Nolen the gur and melt it . Add the kneaded chana. Cook the chana at low heat by stirring it continuously with a spatula for about 4 to 5 minutes or until the Nolen gur is well mixed
  9. 9. Brush the inside of the molds with little ghee ( clarified butter ).Take out the warm Sandesh and shape with molds. If you don’t have any molds just toss into balls. Serve warm or at room temperature.
Recipe Notes