Makha Sandesh with Nolen Gur

Name: Makha Sandesh with Nolen Gur
Total time: 1800 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 750 ml full fat milk (Amul Gold); 1 lemon (3 tbsp) juice; 1/2 cup nolen gur(date palm jaggery); 4 tbsp powder milk; 1/4 th tsp cardamom powder

Kumkum Chatterjee @cook_12055532

#RSC
Sandesh is a traditional Bengali dessert made with chena/paneer or Indian Cottage Cheese and tossed with nolen gur / date palm jaggery or sugar.Chena (paneer)is made by curdling full fat milk with lemon juice .Makha Sandesh is prepared by tossing the chena lightly with jaggery or sugar over low to medium heat.Chopped dry fruits are sprinkled over it for garnishing.Nolen gur adds a vibrant brown or caramel colour and makes it all the more flavourful. Serve this delicious makha sandesh warm or at room temperature as an aftermeal dessert on special occasions or festivals.

Kumkum Chatterjee @cook_12055532

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Ingredients

30 minutes

3 servings

750 mlfull fat milk (Amul Gold)
1lemon (3 tbsp) juice
1/2 cupnolen gur(date palm jaggery)
4 tbsppowder milk
1/4th tsp cardamom powder

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Steps

30 minutes

1

Boil milk in a vessel.When it is boiling,add the lemon juice.Boil few minutes till it curdles. Remove from fire.Add few ice cubes or chilled water and rest it for 10 minutes till it is totally cool and the paneer is soft.Once cool, strain the whey water thru a seive.Squeeze out excess water. What remains is paneer or homemade cottage cheese.Transfer paneer in a plate and mash it for 10 minutes till smooth.Now add milk powder.and cardamom powder. Mash again for 2-3 minutes.
2

Break date palm jaggery into small pieces. Transfer it to a wok or pan and boil it with 1/2 cup water till the jaggery melts and attains 1 string consistency.
3

Heat a non-stick pan and add melted jaggery to the mashed paneer.Stir continuously in medium flame so that it doesn't stick underneath in the pan. Stir till mixture is complete dry and starts leaving the pan.Grease a container with ghee and pour the mixture in it.Set aside and cool.
4

After 10 minutes remove the block on a plate and drizzle some jaggery syrup.Garnish with chopped almonds and cashewnuts. Serve delicious makha sandesh warm or at room temperature as an aftermeal dessert on special occasions or festivals.