Nolen Gurer Sandesh (Bengali Cottage Cheese Fudge with Date Palm Jaggery)

2:14 AM

The word ‘Nolen Gur’ is enough to make all Bengalis nostalgic. This Date palm jaggery is an intrinsic part of our (Bengali) culture and for some foodies like me, is synonymous to winter. We await the whole year to taste this seasonal delicacy and for us winter is incomplete unless and until this jaggery makes its appearance on our dining tables. Yes, we can have it with our breakfast, as an after lunch dessert, as part of something sweet with evening tea and for our must have lip smacking dessert after dinner. Go to any sweet shop and you will see all our famous sweets prepared with this jaggery. Be it the most famous Rasogolla (Cottage cheese balls simmered in light syrup), sandesh (cottage cheese fudge), Kanchagolla (softer version of Rasgulla), Jalbhara (Sandesh with juicy center) or bhapa sandesh (steamed Sandesh) every sweet in the shops take on a new avatar with the colour and the unique flavour borrowed from Notun gur.  This slightly smoky and one of its kind jaggery smells unbelievable when paired in milk based desserts.

photo courtesy Banglatorrent.com
Back home it’s a ritual for most of us to make those early morning walks to the nearby villages to drink this juice collected in the earthen pot throughout the whole night. In our ancestral house this is a must do affair. We have several date trees around our paddy fields and ponds and the collection process starts in the evening. First the earthen pots are disinfected by warming them on fire, then the sap is extracted and collected by a tapper. Typically the sap is collected from the cut flower of the tree. A container is fastened to the flower stump to collect the sap and left there all night. The white liquid that initially collects is very sweet.Every morning it is customary to gather around the ghat (sitting area around the steps leading to the pond) where the juice filled pots are carefully brought down. The juice is to be drank fresh, early in the morning, otherwise as the day progresses it starts to ferment and by evening it turns to toddy.
Picture belongs to Mollah Ishtiaq, see his photostream HERE
Apart from having the fresh juices, once or twice every winter more juices are bought from local suppliers to prepare jaggery. The juice is boiled in a huge flat metal pot called Shalti and is reduced till it thickens and takes a cake-y form called patali. Sometimes the gur is made to a syrup-y form called Jhola gur. My boro jethi or eldest aunt makes a very flavourful patali with fresh ginger, black pepper and dry roasted Bengal gram…which we love to have with another Bengali snack called chalbhaja (a variety of puffed rice).

As far as am concerned I can plan all four of my meals around this jaggery. Starting and finishing the day with this delightful taste of nalen gur. Baba dint get anyone this winter to send us some Nolen gurer sandesh but both hubby and I were craving for it badly. Finally decided to try my hand in this very soft sandesh making.  This is the first time that I tried it and truly proud to see the great results. Trust me on this when I say this is exactly what we get in the shops and by that I don’t only mean the look or the shape but the taste, colour and texture are exactly like the store bought ones. and the best part is it is as easy as counting 1-2-3. once you have made the cottage cheese, you are only 15 minutes away from this blissful dessert.

Nalen Gurer Sandesh
(makes 14-16 pieces)
Ingredients:
Full fat milk: 1 liter
Juice of ½ a lemon
Powdered sugar: 2 tbsp
Nalen gur: 4 tbsp

Method:
First you need to make the cottage cheese. For this bring the milk to a rolling boil and pour the lemon juice. Mix and stir. The milk will curdle, keep on boiling till a clear whey separated from the cheese.

Pour this in a muslin cloth and wash under running water to get rid of the lemon-y smell.

Tie the loose ends of the cloth and hang to drain all the water. Do this for an hour and then place the cottage cheese on a plain surface (I placed it on the back of an inverted steel plate) and press with something heavy (I used my shilnora or the stone mortar and pestle).

After another hour take this cheese in a flat plate. And start kneading with the heal of your palm. Once the cheese becomes smooth (approx 5 minutes) add the sugar and again knead till all the sugar melts in (another 2-3 minutes). Finally add the jaggery before kneading the dough for another couple of minutes.

Take this in a non-stick pan and on very low heat cook this for 3-4 minutes. Do this by stirring the dough continuously. Don’t panic if you find the dough  little soft, it will harden as it cools.

To give shape to the sandesh use the stone or terracotta moulds. Brush the inside of the mould with little oil or ghee (clarified butter) and press little bit of the dough to transfer the design.

Serve whatever way you want warm, cold or at room temparature, this delightfully light dessert will make you speechless with every bite.


Those of who want to try it at home but dont get Khejur gur here is another tasty option. Make this Aam Sandesh. similarly you can use strawberry as well. The texture of this Aam sandesh is different and not as soft as the jaggery one. 

A homemakers Note:
Do not cook the mixture more than 3-4 minutes if you want a soft and melting in the mouth texture. If cooked for long it will become comparatively hard and little chewy, that is another form of this sandesh called Kara Pak. I tried this (with 8 tbsp jaggery) and the result is the black ones. Hubby liked it but the rest of us were bowled over by the soft ones.

Store in covered container in fridge, this stays good for 2-3 weeks if kept properly.


If you dont get this particular jaggery use kesar to make normal sandesh. 


Event:
Sending this to Aliena's Delicious Dessert hosted at What's Cooking today.

Sending this to Rumana's treat to Eyes; Series 2.


Tags
Bangali Mishti, How to make bangali misti, best bangali misti, best bengali sweets, authentic bengali dessert recipes, traditional bengali sweet recipe, how to prepare sandesh, sandesh making, nolen gur, notun gur, khejur gur, nalen gur, patali gur, jhola gur, bengali gurer mishti, bengali jaggery based dessert, winter special, bengali winter delicacy, winter speacial dessert, khejur ras, what is khejur ras, khejur gur recipes, narom paker sandesh, kara paker sandesh, talshaansh, jalbhara, jolbhora, gurer sandesh, soft cheese fudge, Indian sweets, indian cottage cheese fudge, chhana, chhena, how to prepare chhana, chena, chena recipe, chena sweets, cottage cheese based dessert.East Indian delicacies.

Share This Story

Tags: ,

You Might Also Like

121 comments

  1. RevaJanuary 19, 2011 at 3:18 AM

    lovely sweets and a beautiful presentation...
    Reva

    ReplyDelete
  2. SharmilaJanuary 19, 2011 at 3:20 AM

    You are an expert Sayantani! Ki shundor! Ami sandesh bhalobashi na ... kintu shotti bolchi egulo dekhe i khete icche korche. Bhachi try korbo ... amar kache chaanch neyi, gol gol laddoo r moton banale kemon hoye? :-)
    Ogulo ki shaluk pata?

    ReplyDelete
  3. Jayanthy KumaranJanuary 19, 2011 at 3:23 AM

    mmm....delicious recipe...droooooooooling here Sayantani...fascinating clicks again..
    Tasty appetite

    ReplyDelete
  4. UmaJanuary 19, 2011 at 3:38 AM

    traditional sweets are always a treat!

    ReplyDelete
  5. Jaisy JamesJanuary 19, 2011 at 3:39 AM

    wow looks mouthwatering n nice click to

    ReplyDelete
  6. Anjali KoliJanuary 19, 2011 at 5:25 AM

    But let me wipe my drool first! Then I will read the post ;):P

    ReplyDelete
  7. RajiJanuary 19, 2011 at 5:35 AM

    So beautiful!!! these sandesh are looking so traditional..and beautiful clicks too :) thanks for sharing this recipe with us :)

    ReplyDelete
  8. SEJanuary 19, 2011 at 5:35 AM

    Sayantani,

    these look so cute and pretty. By the way whenever i read or hear abt palm gur, i remember Amitabh's some old film. I hope this will change to your blog !!

    ReplyDelete
  9. Sayantani Mahapatra MudiJanuary 19, 2011 at 5:57 AM

    @Thanks Reva

    @Sharmila, thank you. gol gol banale nolen gurer kancha golla'r moto dekhte lagbe kintu taste to aki thakbe. betweeb ogulo nasturtium er pata. ki sundor na?

    @Jaisy, Jay, Uma, thanks buddies

    @Anjali, we should meet and next time am making this will come over to your place to share with you. promise

    @SE, yes thats the movie Saudagar, beautiful movie. thanks for your complements.

    ReplyDelete
  10. UnknownJanuary 19, 2011 at 6:19 AM

    they look so amazing...love the shapes...so decorative!!

    Check my blog today for a new event....hope u will participate..
    http://smithasspicyflavors.blogspot.com/

    ReplyDelete
  11. Suja ManojJanuary 19, 2011 at 6:56 AM

    A real treat..so cute and delicious sweet..all your sweets make me drool.

    ReplyDelete
  12. Gayathri KumarJanuary 19, 2011 at 7:06 AM

    Very informative post. Sandesh looks so inviting.

    ReplyDelete
  13. Vikis KitchenJanuary 19, 2011 at 7:31 AM

    Lovely presentation and that sandesh makes me crave. Your blog is an encyclopedia for me to try new desserts. Keep up the good work dear.

    ReplyDelete
  14. SwathiJanuary 19, 2011 at 9:03 AM

    Delicious sweet, nice explanation and awesome clicks too.

    ReplyDelete
  15. SatrupaJanuary 19, 2011 at 9:04 AM

    Now I know who you bongs are so sweet :-) All these Sondesh n Rosogolla is the secret ... The sondesh you made looks like the store bought one .... so perfect n delicious.

    ReplyDelete
  16. Hamaree RasoiJanuary 19, 2011 at 9:25 AM

    Hi Sayantani

    Tumi akebare kapiye diccho!Roj notun notun Post. Nolen gurer shondesh dekhe khub khete icche korche. Bangalore thekeo amra akhon obdi dekha korte pari ni. Onek notes exchange korte hobe.
    Bhalo theko .

    Deepa
    Hamaree Rasoi

    ReplyDelete
  17. My Dream CanvasJanuary 19, 2011 at 9:49 AM

    This looks scrumptious. Thanks for the lovely comments on m blog.

    ReplyDelete
  18. MadhuJanuary 19, 2011 at 9:49 AM

    I must thank you so much. You bring back so many authentic Indian sweets to me.

    ReplyDelete
  19. UnknownJanuary 19, 2011 at 9:56 AM

    Great post, Sayantani..Sandesh looks so so perfect and tempting! Never tasted this before but I am sure it tastes heavenly!! Beautiful pictures as always..

    ReplyDelete
  20. ChamJanuary 19, 2011 at 10:54 AM

    Wow, I have never seen sandesh with gur, where do u get the mold in India- is from ur home town?

    ReplyDelete
  21. PushpaJanuary 19, 2011 at 10:58 AM

    Lovely reading your post and a mouthwatering milk sweet,you have made it beautifully.

    ReplyDelete
  22. PreetiJanuary 19, 2011 at 11:20 AM

    Very craving sondesh Sayantani!! Can you suggest one thing, I might not get nolen gur here in UK, will the normal jaggery bring the same results?

    ReplyDelete
  23. kitchen queenJanuary 19, 2011 at 11:35 AM

    the sweets look so cutely shaped and lovely, if u don't mind please send me some O.K?

    ReplyDelete
  24. Priya SureshJanuary 19, 2011 at 11:43 AM

    Lovely and yummy sandesh,soo inviting..

    ReplyDelete
  25. Pavithra ElangovanJanuary 19, 2011 at 12:41 PM

    mmmmmmmmmmmmm that looks totally yumm and my mouthwaters.. i have bookmarked it.

    ReplyDelete
  26. aipiJanuary 19, 2011 at 3:34 PM

    This is so intriguing! The color is fab, the pattern is beautiful, the texture is perfect and I bet they were tasty as well..Loved the post n the beautiful pics Sayantani..


    US Masala

    ReplyDelete
  27. IndraniJanuary 19, 2011 at 6:55 PM

    Sayantani, tumi je ki right time e eta post korecho ki bolbo...amar chelera ebar winter e kolkatai giye nalen gurer sandesh kheye khub bhalo legeche, ami kichu sange enechilam, sesh hoye geche, ora rate ruti diye khete bhalo base, bhabchilam barite banabo...nalen gur o enechi..tomar post ta pore banabo..thank u thank u thank u.........baeutifully presented, Sayantani.. u r genius

    ReplyDelete
  28. Home Cooked Oriya FoodJanuary 19, 2011 at 7:11 PM

    awesome post... love those sandesh...
    I would love some!

    ReplyDelete
  29. Sayantani Mahapatra MudiJanuary 19, 2011 at 8:43 PM

    @Viki, thats a great complement, thanks dear.

    @Satrupa, secretly telling you am Oriya by birth.

    @Deepa, akdom thik. bari jachhi fire akta meet plan kortei habe.

    @Cham, yes I bought the moulds from Bengal. acquiring these are quite difficult these days and I got mine from a remote village in Midnapore.

    @Preeti, Go ahead make some with normal jaggery. I never tried so have no idea of the outcome. it would be tasty for sure but with different texture and aroma.

    ReplyDelete
  30. TahemeemJanuary 19, 2011 at 9:13 PM

    Love the colors... textures... patterns.. everything :)
    excellent work :)

    ReplyDelete
  31. NithuJanuary 19, 2011 at 9:18 PM

    Those are lovely little sweets.

    ReplyDelete
  32. Shilpi BoseJanuary 19, 2011 at 11:11 PM

    Excellent write up, with detailed information of our beloved notun gur. For us migrant Bengalis it is something we can only dream about. Once again you have written a wonderful piece with nice pictures. I once again drop the idea of doing a piece on the gur. Homemade sandesh is real tasty, my mum made it quite often, I too tried my hand at it once, it is quite simple but the quality of milk has to be good.

    ReplyDelete
  33. Shilpi BoseJanuary 19, 2011 at 11:13 PM

    Excellent write up, with detailed information of our beloved notun gur. For us migrant Bengalis it is something we can only dream about. Once again you have written a wonderful piece with nice pictures. I once again drop the idea of doing a piece on the gur. Homemade sandesh is real tasty, my mum made it quite often, I too tried my hand at it once, it is quite simple but the quality of milk has to be good.

    ReplyDelete
  34. Tanvi@Sinfully SpicyJanuary 19, 2011 at 11:30 PM

    I love the kheer made with khejur gur.Your sandesh looks sensational!

    ReplyDelete
  35. ManPreet KaurJanuary 20, 2011 at 12:38 AM

    very nice blog... all pic r gud

    Keep Visiting My Blog Thanx...
    Lyrics Mantra
    Music Bol

    ReplyDelete
  36. Indian KhanaJanuary 20, 2011 at 1:43 AM

    Looks delish ...I had this ages back....and now tht you reminded ...1st here and liked your space very much...glad to follow

    ReplyDelete
  37. Treat and TrickJanuary 20, 2011 at 2:59 AM

    Nice write up dear! Sounds so yummy and love its shape and lovely color of this dish. Wish I can taste them...

    ReplyDelete
  38. PreeOccupiedJanuary 20, 2011 at 6:19 AM

    Nolen Gurer Sandesh, Rajnigandha and tomaar post...aar ki chaai Bangaleer! Beautiful is the word. Aami tomaar recipe ta dekhe banabo sandesh. Khub shundor.

    ReplyDelete
  39. Sarah NaveenJanuary 20, 2011 at 7:36 AM

    beautifully presented...pass me that platter please :) yummy!!!

    ReplyDelete
  40. Sayantani Mahapatra MudiJanuary 20, 2011 at 9:00 AM

    Thanks everyone!
    @Indrani, Thanks a ton. banie bolo kamon holo.

    @Shilpidi, amar write up bhalo legeche jene khub anondo hocche. but am sure if you write that would be much much better. please akta post lekho amader nolen gur nie.

    @Pree, banao tabe jato knead korbe tato soft habe. banie bolo kamon holo.

    ReplyDelete
  41. Sayantani Mahapatra MudiJanuary 20, 2011 at 9:01 AM

    Thanks everyone!
    @Indrani, Thanks a ton. banie bolo kamon holo.

    @Shilpidi, amar write up bhalo legeche jene khub anondo hocche. but am sure if you write that would be much much better. please akta post lekho amader nolen gur nie.

    @Pree, banao tabe jato knead korbe tato soft habe. banie bolo kamon holo.

    ReplyDelete
  42. Sayantani Mahapatra MudiJanuary 20, 2011 at 9:04 AM

    @Sanju, thanks a lot for your beautiful comment. am glad that you made and liked the pithe recipe. the credit only goes to you as you are the one who made it perfectly.
    will definitely change the profile pic, actually am going home to attend one wedding. will do that once am back. love. sayantani

    ReplyDelete
  43. NishaJanuary 20, 2011 at 12:26 PM

    What a beauty

    ReplyDelete
  44. PavaniJanuary 20, 2011 at 1:09 PM

    lovely n delicious sweets.

    ReplyDelete
  45. ChamJanuary 20, 2011 at 3:40 PM

    Thanks for asking Saya, you are such a sweet heart. I asked by curiosity where u get those mold :) As I rarely does sweet that would be unfair to have one :)

    ReplyDelete
  46. Pari VasishtJanuary 20, 2011 at 6:42 PM

    Hi! This is a second post that I am reading on this jaggery and Sandesh and I have loved reading the detailed posts.
    Both the versions look great and personally would love to try the softer one.

    FOODELICIOUS

    ReplyDelete
  47. BergamotJanuary 20, 2011 at 7:02 PM

    looks beautiful, did'nt know the story behind it was so interesting.

    ReplyDelete
  48. SharmiJanuary 20, 2011 at 10:26 PM

    very lovely presentation! I can feel the warmth of Bengal in your post! I used to have sandesh a lot while in Kolkata:)
    Yours is simply beautiful,love those molds!!

    ReplyDelete
  49. Sweet ArtichokeJanuary 21, 2011 at 4:09 AM

    Delicious and beautiful sandesh. I am missing the nolen gur, had brought one kilo back from Calcutta last winter, but didn't go this winter :-(

    ReplyDelete
  50. UnknownJanuary 21, 2011 at 7:16 AM

    Mind blowing effort and wonderful article....lot to know abt u and ur tradition....loving it....u have a wonderful space ,following u

    ReplyDelete
  51. Mina JoshiJanuary 21, 2011 at 10:26 AM

    Love your sweets....excellent explanation and presentation!!

    ReplyDelete
  52. NamithaJanuary 21, 2011 at 12:16 PM

    Lovely and fantastic they look...I love Sandesh, but never tried making with this jaggery..Thanks for sharing this traditional recipe :-)

    ReplyDelete
  53. RachanaJanuary 21, 2011 at 3:33 PM

    Wow!!! I love sondesh and am suddenly missing Kolkata ...

    ReplyDelete
  54. ManPreet KaurJanuary 21, 2011 at 11:11 PM

    nice one.. lovely sweets..
    Pls Visit My Blog
    Music Bol
    Banned Area News (Daily Update)
    Real Ghost and Paranormal

    ReplyDelete
  55. HayleyJanuary 22, 2011 at 9:21 AM

    yummyyyyyyyyyyyyyy...beautiful presentation..!

    ReplyDelete
  56. KrithisKitchenJanuary 22, 2011 at 10:26 PM

    Sweets look really lovely...

    ReplyDelete
  57. SomaJanuary 23, 2011 at 7:12 PM

    pithey, shondesh .. ki kando korecho?!! the drawbacks of living in US is majorly missing out on these. I have no idea when I had the last noelr guler shondesh. ar tomar shondesh ki shundor perfect shape.

    ReplyDelete
  58. DoraJanuary 24, 2011 at 12:55 AM

    yum! mouth watering sweets.

    ReplyDelete
  59. ChanchalJanuary 26, 2011 at 6:05 AM

    The sweet looks perfect and nice photos..
    RecipeRaaga

    ReplyDelete
  60. MiriJanuary 26, 2011 at 7:55 AM

    These are works of art! :) I have had the pleasure of being introduced to these sweets after moving to Delhi since C R Park which is a Bengali stronghold is just metres away - they taste divine!

    ReplyDelete
  61. Nisa HomeyJanuary 26, 2011 at 8:09 AM

    sandesh looks yummy...pls check ur mail

    ReplyDelete
  62. RachanaJanuary 27, 2011 at 1:12 AM

    Thanks Sayantani for your sweet comment, made my day :-)

    ReplyDelete
  63. Sushma MallyaJanuary 27, 2011 at 2:00 AM

    look v nice and beautiful presentation :)

    ReplyDelete
  64. Hamaree RasoiJanuary 27, 2011 at 3:52 AM

    Hey Sayantani tumi kobe phircho? Hotath kore gele....Shob theek ache toh?

    ReplyDelete
  65. SulagnaJanuary 27, 2011 at 7:44 AM

    Oh my god,tumi eigulo baniyecho ? Baap re..You are an expert Sayantani..Opurbo dekhte hoyeche..Awesome job !!

    ReplyDelete
  66. Sushma MallyaJanuary 27, 2011 at 9:18 AM

    it looks so yummy, beautiful tempting pics...

    ReplyDelete
  67. Padhu SankarJanuary 28, 2011 at 12:55 AM

    Looks so beautiful .Your pics are a treat to my eyes
    Padhuskitchen

    ReplyDelete
  68. NithyaJanuary 30, 2011 at 9:16 AM

    Awesome to the core :) the post is so informative as well as attractive with those cute shaped Sandesh. Love the look of them. They look so Indianish and yummy :)

    ReplyDelete
  69. Harika baratamJanuary 31, 2011 at 5:56 AM

    nice blog there is an award waiting 4 u in my blog come and grab it.

    ReplyDelete
  70. RimiJanuary 31, 2011 at 2:48 PM

    Hello Sayantani. I've often wanted to leave a comment because on your blog I see recipes that my family stopped using pretty much after they left Bangladesh (chalkumror pata diye paturi for one, noksha bori for another), and since my grandmother and great-aunts fell ill the tradition of making everything from goja to rosh-puli (I think most people call it puli pitha or dudh-puli) has all but stopped. You blog is like pages out of my life's album.

    But as wonderful as that is, I'm writing today about something else. I couldn't find your email address on the blog, but I'd love to talk a little bit more about your post Amader Haat. It's related both to my work and research, and I'd appreciate a chat. If you have the time, would you please drop me a line?

    ReplyDelete
  71. Malar GandhiJanuary 31, 2011 at 6:51 PM

    Oh man...thats very tempting...looks awesome' love the tradition there'...thanks for sharing the info' plus beautiful pictures.

    ReplyDelete
  72. Jaya MFebruary 1, 2011 at 3:36 AM

    Sayantani,
    bhishon shundor post, onek porishrom korecho likhte and also cooking korte..amaar kache moulds neyi.amar O kora pake'er sandesh beshi bhalo lagey na, naram ba kancha gola nahole makha sandesh khete beshi bhalo lagey..lovely presentation and delicious post..hugs and smiles

    ReplyDelete
  73. AllyFebruary 1, 2011 at 5:53 AM

    its absolutely awesome...wonderful effort there!!

    ReplyDelete
  74. AnonymousFebruary 1, 2011 at 6:11 AM

    Awesome presentation!! Looks same as if not better than the shop made variant.

    ReplyDelete
  75. KankanaFebruary 1, 2011 at 4:20 PM

    This dish made me miss Home sooo badly :( Ma makes these sandesh a lot and I cannot even make an attempt! Where will I find nolen gurr in US :(
    Great presentation dear! I will go and make some sweet now .. i am so craving for something sweet now.. :P

    ReplyDelete
  76. RamyaFebruary 2, 2011 at 6:44 AM

    Yummy sweets and great clicks..
    I would love to pass two awards to you.. Do drop by my space to collect the awards.
    http://hotfrommyoven.blogspot.com/2011/02/its-raining-awards.html

    ReplyDelete
  77. Sayantani Mahapatra MudiFebruary 2, 2011 at 7:52 AM

    @Rimi,have sent you my mail at your comment page. also updated my homepage with the id. hope it helps.

    @Anon, thanks

    @Ramya, thanks for remembering me dear. you truly deserve these and more for the magnificent work you put up on your blog.

    ReplyDelete
  78. Ushnish GhoshFebruary 2, 2011 at 8:02 AM

    Dear Sayantani
    Kemon achho?
    AJ hatat dekhlam tomar blog-e asa hoeni ek mas. Tai Ilish machher PatuDI theke backward poD-te poDte ekhane elam. Posh parban darun korechho...AMi gokul pithe ar puli pithe banye chhilam.
    Darun Sandesh and the write up. I have always failed in making sandesh and dont try any more. ha ha
    Bhalo theko..I will be off blog for some time.

    ReplyDelete
  79. PanchpakwanFebruary 2, 2011 at 12:59 PM

    Wow so yummy sweets..

    ReplyDelete
  80. RaksFebruary 2, 2011 at 10:39 PM

    Looks really superb,I too have
    long time wish to try the sweet sandesh,soon have to try,your version is looking very nice!

    ReplyDelete
  81. AnonymousFebruary 3, 2011 at 6:48 PM

    lovely post..yummm desert...

    ReplyDelete
  82. sunandaFebruary 4, 2011 at 7:06 AM

    Hi Shayantani,
    I have visited your blog for the first time.. It is really an awesome blog with lots of Bengali flavor.. Nolen gurer sandesh dekhe chhotto belar kotha mone pore gelo, ahaa!! mukhe jal ese gelo..

    ReplyDelete
  83. swapnaFebruary 7, 2011 at 12:42 PM

    Perfect and beautiful looking sandesh!!Love the way u presented!!

    ReplyDelete
  84. RajiFebruary 7, 2011 at 11:09 PM

    Awards for you..please visit my blog and collect them.

    ReplyDelete
  85. arthiFebruary 9, 2011 at 6:13 PM

    delicious recipe..

    ReplyDelete
  86. RujutaFebruary 12, 2011 at 10:30 AM

    Sayantani,
    Thanks for visiting my blog and ur kind words of encouragement...
    Awesome recipes and the clicks r to die for.....Truly amazing......
    Have mailed u...
    Best Wishes
    Rujuta
    http://theworldaccordingtorujuta.blogspot.com/

    ReplyDelete
  87. Suman SinghFebruary 12, 2011 at 2:11 PM

    Hi Sayantani,
    How are you? Its been long time since I last visited your blog...ofcourse missed great dishes from you..
    My mouth is watering looking at these incredible sweets you have made...ahh..just awesome.

    ReplyDelete
  88. UnknownFebruary 13, 2011 at 5:29 AM

    My favorite nolen gurer sandesh.
    I have shared an award with you.
    Please collect your award from
    http://cuisinedelights.blogspot.com

    ReplyDelete
  89. ChanchalFebruary 13, 2011 at 12:07 PM

    Sandesh look perfect, just like store bought..I feel like having some right now..
    RecipeRaaga

    ReplyDelete
  90. Shilpi BoseFebruary 13, 2011 at 9:40 PM

    Sayantani, where are you? Notun post dekhchi na. Anyway, Reshmi of Easy Cook gave me two awards and according to the rules I am supposed to share it with 15 bloggers, as most of you have won awards I thought I will draw attention to some your posts so while sharing my awards with you I have also given links to some of your posts which have attracted my attention. If you like you may collect the awards.

    ReplyDelete
  91. KannanFebruary 14, 2011 at 4:24 AM

    Very attractive presentation.

    ReplyDelete
  92. KannanFebruary 14, 2011 at 4:25 AM

    Very attractive presentation.

    ReplyDelete
  93. Chitra Amma's KitchenFebruary 14, 2011 at 10:05 PM

    Colourful and beautiful post.Craving for Sandesh NOW!

    ReplyDelete
  94. Saee Koranne-KhandekarFebruary 17, 2011 at 10:49 PM

    Oooooh! I love these! I'm feasting on them at the Sweet Bengal eateries here! I must, absolutely must try your recipe. They sell the gur as well!

    ReplyDelete
  95. KannanFebruary 19, 2011 at 5:53 AM

    A great post.

    ReplyDelete
  96. ArchanaFebruary 19, 2011 at 8:37 AM

    Lovely little pieces of art...they look really beautiful Sayantani...

    ReplyDelete
  97. Rani acharyuluFebruary 19, 2011 at 10:11 AM

    Hi Sayani
    I am first time here.Your blog is so nice,this traditional recipe is wonderful and delicious.

    cheers
    rani

    ReplyDelete
  98. Indranee BatabyalFebruary 20, 2011 at 10:46 PM

    Awesome nalen gurer sandesh...irresistible!

    ReplyDelete
  99. AnonymousFebruary 22, 2011 at 5:18 PM

    Hi Sayantani,tumi bangalore a bose ki kore go nolen gur pele?kolkata theke anecho naki?blore kothay pete pari janio pls.r tomar chele bhison cute.plss janio.r tumi to akjon avid baker to pls blore a kothay baking supplies pete pari pls update koro.- RAJASREE FROM BANGALORE.

    ReplyDelete
  100. TorviewtorontoFebruary 26, 2011 at 10:35 AM

    this looks fabulous beautifully done
    hope everything will settle down peace
    take care

    ReplyDelete
  101. UshaMarch 3, 2011 at 1:01 PM

    That looks amazing and so very tempting! I have never tasted this version of sandesh with date palm jaggery...but after seeing your pics and reading your post, I wish I could:-)

    ReplyDelete
  102. Sanctified SpacesMarch 8, 2011 at 10:33 PM

    Fabulous piece of Sandesh...looks like a piece of heaven.Loved the shapes.

    ReplyDelete
  103. Rumana RawatMarch 29, 2011 at 7:38 PM

    That looks just superb.... and thanks alot for sending it to my event,,, hope to see more entries:)

    ReplyDelete
  104. AnonymousFebruary 27, 2012 at 6:36 PM

    Khub bhalo laglo lekhata pore o pic gulo dekhe, they loook really like the authentic ones! well done!
    Kamalika

    ReplyDelete
  105. DeepaApril 24, 2012 at 8:12 PM

    I have sent you an email today to your yahoo account, please do take a look.

    Kind regards
    Deepa Krishnan
    www.kolkatamagic.com

    ReplyDelete
  106. MekhalaDecember 10, 2012 at 10:52 AM

    sayantani,

    tomar sandesh er recipe ta follow kore sandesh baniyechilam. exactly follow korlam but sandesh ta sticky holo..ki bhul korechi bole mone hoy tomar? ami aboshsho gur paini bole vanilla flavor dilam... ektu janabe please... tomar blog ami regular follow kori. porte bhalo lage. keep it up.

    ReplyDelete
  107. Sayantani Mahapatra MudiDecember 10, 2012 at 5:49 PM

    @Mekhala, sorry sandesh ta sticky hoeche bole.
    tumi likhecho gur paoni tahole ki purotai chini die korechile ta jodi hay tahole to narom paak er moto ranna korle habe na. purota chini die mishti korle je poriman chini lagbe seta to ektu beshikhon ranna korte habe. chini gole chanar jol er sange mishe gele chatchate hoe jete pare.

    secondly tumi jehetu chini diecho asha kori chinita chana makhar somoy tei mishiecho. koray chini ar chana meshate gele kintu chini sticky kore debe puro byapartake.

    thirdly chanay jol theke geleo tai hote pare.

    Sorry again and hope this helps.

    ReplyDelete
  108. LokenrcDecember 13, 2012 at 9:49 PM

    I have posted this in Pinterest at
    http://pinterest.com/pin/125467539590583613/
    as নলেন গুড়ের সন্দেশ

    ReplyDelete
  109. ShriDecember 14, 2012 at 5:30 AM

    Sanyantani is there a place in Kolkata that we can buy this gur? Thanks!

    ReplyDelete
  110. ShriDecember 14, 2012 at 5:31 AM

    Sanyantani is there a place in Kolkata that we can buy this gur? Thanks!

    ReplyDelete
  111. Sayantani Mahapatra MudiDecember 14, 2012 at 5:48 AM

    @Shri, as i mentioned in the post this gur is highly seasonal. best quality is available only during December and January. Almost everyshop sell it during the season but many are fakes. best is to ask someone from your locality to point out a trustworthy seller. but am not sure if you are actually from Kolkata, you can also try the makeshift shops that sell Jaynagarer moa (a puffed rice laddu kind of sweet) during this time. they generally have their shops on the street pavements.

    ReplyDelete
  112. indraniJanuary 9, 2013 at 3:05 AM

    hi Sayantani!tried ur recipe of nolen gurer sandesh twice and the result was fantastic both the time.Hubby thought it was store bought. Thanks for the wonderful post and keep up the good work.

    ReplyDelete
  113. indraniJanuary 9, 2013 at 3:12 AM

    Hi Sayantani!Tried ur recipe of sandesh twice and the result was awesome both the times.hubby thought it to be store bought. thanks a lot and keep up the good work.

    ReplyDelete
  114. Sayantani Mahapatra MudiJanuary 9, 2013 at 6:51 AM

    Thanks Indrani for trying my recipe. so so so glad that you all liked it. cant thank you enough for letting me know.

    ReplyDelete
  115. AnonymousJuly 20, 2013 at 6:28 AM

    Simply deѕiгe to saу your aгtіcle іs as
    surprising. Τhe clearnеss in your post іѕ just nіce and i
    could аѕsume you're an expert on this subject. Well with your permission let me to grab your feed to keep up to date with forthcoming post. Thanks a million and please continue the enjoyable work.

    my web site: instant payday loans

    ReplyDelete
  116. AnonymousJuly 23, 2013 at 5:15 PM

    Hey there! Quick question that's completely off topic. Do you know how to make your site mobile friendly? My blog looks weird when browsing from my iphone 4. I'm trying to find a theme or
    plugin that might be able to fix this issue. If you have any recommendations, please share.
    Many thanks!

    Feel free to visit my blog post natural appetite supressant Description: Crocus Sativus is native within order to southwest Asia. Pasta is always the earliest course

    ReplyDelete
  117. desengApril 14, 2014 at 10:03 AM

    Is the gur supposed to be powdered or how does it work?

    ReplyDelete
  118. desengApril 14, 2014 at 10:05 AM

    is the gur to be powdered before use or how does it work?

    ReplyDelete
  119. AnonymousJuly 10, 2014 at 9:36 AM

    These are genuinely fantastic ideas in about blogging. You have touched
    some fastidious things here. Any way keep up wrinting.


    Visit my blog post top 10 mens cologne

    ReplyDelete
  120. UnknownJune 20, 2017 at 5:09 AM

    yummy food recipe using saffron as ingredient

    ReplyDelete
  121. beekayMarch 16, 2019 at 9:24 PM

    recently I received Nolen Gur in thick paste form in a jar.When I decided to use it after one week,I found that it tasted bit sour.Is it natural taste?Or is it because I did not refrigerate the jar.

    ReplyDelete

Popular Posts