- Bring 1-liter whole milk to a boil. Lower the heat and then add 1tbsp calcium lactate to curdle it. Pour the curdled milk into a deep bowl with a strainer or cheesecloth. Squeeze out the whey. Then rinse the chenna with the muslin and run the water very lightly.
- Add the chenna to a plate or a tray then knead and mash it using your knuckles until the mixture becomes smooth, soft, and less granular. Then add 2 tbsp date jaggery and 3 tablespoons sugar and knead for another 2 to 3 minutes. The jaggery and sugar will melt and release moisture into the mixture. Stir on a nonstick pan till good consistency.
- Transfer to a ghee greased glass tray and place the tray on steam. Steam for 30 minutes and allow to leave the tray for another 20 minutes after switching off the flame. I prefer the Sandesh to be medium-hard so kept on steam for a longer time.
- Now sprinkle butterscotch balls and allow them to cool completely. Refrigerate for 3 hrs and use a sharp knife to cut into small square pieces.
A bengali sweet with jaggery twist
Gur Sandesh
#FoodismRepublicRewind
By Shalini Mathur
Jan, 25th
617
Servings
6 persons
Cook Time
30 minutes
Ingredients
4
- 6
Ingredients
- 1 litre milk
- 1 tbsp calcium lactate
- 2 tbsp date jaggery or gur
- 3 tbsp sugar
- 1/2 tsp ghee
- 2 tbsp butterscotch balls
Instructions
Notes/Tips
Top it with nuts and enjoy
