Nolen Gur er jolbhara sandesh (date palm jaggery sandesh)

Name: Nolen Gur er jolbhara sandesh (date palm jaggery sandesh)
Total time: 1200 s
Yield: 5-6 people
Cuisine: Indian
Ingredients: 2 liter full cream milk; 2 tbsp vinegar/ lemon juice; 1 Cup milk powder; 1/2 cup milk; 2 tbsp ghee; 2 tbsp powder sugar; 1/4 cup liquid date palm jaggery

Suhita Rana Chowdhury👩‍🍳 @cook_26555245

Bangalore, India

In Bengal, we enjoy our winter with some signature dessert with "NOLEN GUR" ( Date palm jaggery) . Every Bengali feels nostalgic whenever they talk about NOLEN GUR" There is an eternal bonding between NOLEN GUR & BONGS. NOLEN GUR er Sandesh is considered as one of the most anticipated winter dessert recipes. Today's my recipe is famous "jalbhara ". "Jalbhara "means" filled with liquid jaggery". Sandesh is make with cheena mawa and filled with liquid date palm jaggery .
#GA4
#week15
#puzzle_jaggery
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Suhita Rana Chowdhury👩‍🍳 @cook_26555245

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Ingredients

20 minutes

5-6 people

For making chenna:-
2 literfull cream milk
2 tbspvinegar/ lemon juice
For Mawa:-
1 Cupmilk powder
1/2 cupmilk
2 tbspghee
2 tbsppowder sugar
1/4 cupliquid date palm jaggery

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Steps

20 minutes

1

Bring the 2 liter full cream milk to boil add vinegar gradually till milk cuddles. Strain it on a stainer or musline cloth.wash it with cold water. Hang for 20 minutes to get the chenna.
2

Take the chenna on a plate and knead gently to make the chenna smooth. keep it aside.
3

Now heat a non-stick pan melt the ghee with 1/2 cup of milk and powder sugar. Mix well and milk start boiling reduce the flame to low and add milk powder little by little and stir continuously to pervert the lumps formation.
4

Stir and cook until mixture starts to thicken.
5

Add this time add chenna and lequid date palm jaggery. Stir and cook the mixture well until it gets a thick and smooth consistency. There should not be any lumps in the mixture.
6

At first the mixture will be mushy and semi lequid, latter the mixture will evaporated the excess moisture and will be dried up to form a dough. Turn off the flame and take it out in a plate immediately. And cool down for 3-4 minutes.
7

Now grease the mold with ghee and take some chenna mixture and put it into the mold, make a hole and pour 1/2 tsp lequid date palm jaggery and seal the bottom with chenna mixture.
8

Gently remove from the mold and keep it aside.
9

Finally garnish with some chopped pistachio. Now your Nolen gur jalbhara sandesh (date palm jaggery sandesh) is ready to serve.