Nalen Gurer Sandesh( Cheese fudge with Date Palm Jaggery)

Nalen Gurer Sandesh is another Bengali Winter Ambrosia prepared with freshly made chana(curdled milk) and flavorful date palm jaggery. 

                                                           

Date palm jaggery  prepared by boiling the sap from date palm syrup available in West Bengal and Bangladesh in the winter months only. I brought pure Nalengur chunks from India visit in 2015 and generously used them in different recipes. This is my last recipe I am sharing using Nalengur.

Ingredients~
1/2 gallon whole milk
1/3 cup white vinegar
1/2 cup powdered sugar
5 tbsp date palm jaggery
4tbsp whole milk powder
1 tsp. coarsely ground pistachio 
1 tsp. melted ghee

Special equipment~
Non stick or cast iron pan
Cheese cloth
Terracotta, stone or wooden mould

Method~
Make chana first. Follow same method of making chana for Rashogolla. Melt date palm jaggery slightly. Knead chana and powdered sugar and melted jaggery with your palm to a smooth dough.

Heat the pan on low medium flame. Add chana mixture and cook for 7-8 minutes stirring continuously. Add powdered milk and mix well. Do not over cook the mixture. Turn off the flame and let it cool. Sandesh will be bit grainy so it needs to be kneaded again. I used food processor this time for kneading. Brush the moulds with ghee. Divide mixture into 13-15 pieces(depending on the size of the moulds). Take each portion, roll, flatten gently then press down firmly into the moulds and remove carefully. Sprinkle with coarsely ground pistachio(optional). If you don't have moulds just shape into balls. Shandesh will stay fresh in the refrigerator up to two weeks. Serve Sandesh chilled or at room temperature. Happy cooking!

Happy Cooking!