Nolen Gurer Sandesh

nolen gurer sandesh

Preparation Time : 2 hours
Serves : 10

Ingredients :

• Whole Milk : 1 & 1/2 litre
• Lemon juice : 1 large
• Sugar : 4 tbsp
• Gur  :1 cup grated
• Elaichi powder : 1/2 tsp
• Raisins : 20-25

Procedure :

1)  In a heavy bottom pan boil milk, stir occasionally, making sure not to burn
     milk.As the milk starts boiling, add the lemon juice gradually and stir the
     milk gently.Lower the heat to medium. In few minutes milk will curdle and
     cluster of white milk solids will forms.When you see the greenish water
     separating ,take it off from heat.

2) Now drain the chana using a strainer line with cheesecloth or muslin cloth.

    Next lightly rinse the chana with water to remove the lemony taste and let it
    drain.Squeeze out  the excess water from the chana.Take out the excess water
    firmly press the cloth, or put  the wrapped chana under a heavy pan for about
    one hour.

3) Once the chana is drained, place on a dry, clean surface and knead the chana
    for 15 minutes until the chana is  almost rolls into smooth soft dough .Knead
    the chana with the heel of your palm .The chana will look like a smooth  dough.
    You can also knead it with blender.

4) Now add sugar, gur and elaichi powder and again knead for 5 minutes till gur
     and sugar properly mix with chana.

5) Take a non stick pan add chana .On a medium low heat start cooking the mixture.

    You need to keep stirring it continuously to avoid burning at the bottom, while
    doing so scrape the sides occasionally.Keep stirring for 5 minutes.Switch off
    the heat and take it out on a plate or bowl.  Cover and keep it in refrigerator
    for atleast an hour.

6) Now take out from refrigerator and make sandesh.Give shape as you like.

    Garnish them with raisins.

    Serve chilled.

Bengali Nolen Gurer Rosogolla

nolen gurer rosogolla

Preparation Time 3-4 hours
Cooking Time : 30-35 minutes
Serves : 10-12

Ingredients :

• Whole milk : 2 lit
• Lemon juice : 4-5 tbsp
• Sugar : 1 cup
• Nolen gur /khejur gur : 1 cup
• Water : 5 cup
• Cardamom : 2

Procedure :

1) In a heavy bottom pan boil milk, stirring occasionally, making sure

    not to burn milk.As the milk starts boiling, add the lemon juice gradually

    and stir the milk gently.Lower the heat to medium. In few minutes 

    milk will curdle and cluster of white milk solids will forms.When you see the

    greenish water separating ,take it off from heat.

2) Now drain the chana using a strainer line with cheesecloth or muslin cloth.

    Next lightly rinse the chana with water to remove the lemony taste and let

    it drain.Squeeze out  the excess water from the chana.Take out the excess
   water firmly press the cloth, or put  the wrapped chana under a heavy

    pan for about one hour.

3) Once the chana is drained, place on a dry, clean surface and knead the

    chhana for 30-35 minutes until the chhana is  almost rolls into smooth soft

    dough .Knead the chana with the heel of your palm .The chhana will look
    like a smooth  dough and your palm will be little greasy from the fat of the
    chhana.

4)Take small portion of it and roll into small balls between your palm. The

    balls should be smooth and firm. To make the balls thus, first apply a little

    pressure between your palm and then let go, rolling the ball very lightly by

    a circular motion of your palms. Approximately 15-16 balls will be made

    from this measure.

5) In a heavy bottom pan make a syrup adding 5 cups of water and 1 cup

    of sugar and 1 cup of khejur gur. Keep it at medium high heat and bring
    to boil. Add 2 crushed cardamom.

6) Add all raw chana balls to the boiling syrup .Cover the pan with lid.Cook

    in high heat for first 4-5 minutes.Then cook for another 20-25 minutes in

    medium heat. Now turn off heat and wait for 10-15 minutes.

    Your rosogolla is ready. You can seve hot or chilled.

Gurer Payesh

gurer payesh

Ingredients

• Gobindo bhog rice : 1 handful
• Whole milk : 3 cups 
• Bay leaf : 1 large
• Green cardamoms crushed : 2
• Jaggery / nolen  gur : 1/2 cup grated
• Sugar : 1 tbsp

Procedure :

1)  Clean,wash and soak rice for at least 15 minutes.
2)  Take a large sauce-pan add the milk and put on medium heat.
     When the milk will start boiling, stir continuously to prevent burning the milk.
3)  Add bay leaf and continue to boil stirring constantly for fifteen to twenty minutes.
4)  Add the rice, but not with the water, in which the rice was soaked.
5)  Boil rice in milk till the rice is almost (90 %) done.
6)  Add the jaggery and sugar and cook for few minutes till jaggery melts down,
     stirring constantly.
7)  Finally add crushed cardamom and cook for 2-3 minutes.
8)  Let the payesh cool down completely, and keep inside the refrigerator for 2-3
     hours.
     Serve it cold.