Tuesday, October 18, 2011

Nalen Gurer Sandesh / Fresh Cheese Balls with Date Molasses

Whole Milk - 1/2 gallon
Lemon - 1 big
Nalen Gur / Date Molasses - 10 tbsp

Squeeze juice out of the lemon and sieve the lemon juice so that it has no solid particles. Mix it with half cup of water and keep aside.

Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.

As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. When the cheese starts separating from the whey, turn off the heat.

Once the milk fat has separated from the whey, drain the whey using a strainer lined with cheesecloth or handkerchief.

Wrap the cheese in the cloth, and rinse under cold water for at least 3 minutes, and squeeze well to remove as much liquid as possible.

Once it is drained, place on a dry, clean plate and knead the cheese by dragging the palm of your hand hard for at least 20 minutes until the cheese almost rolls into smooth soft dough.

Add the gur and knead for a few minutes more.

Take this mix in a nonstick pan and cook on very low heat for around 10 minutes till all the moisture is removed.  Remove from heat, cool a little and make small flat balls of the mixture.

Adapted from http://ahomemakersdiary.blogspot.com/2011/01/nolen-gurer-sandesh-bengali-cottage.html


Sending this recipe to the event Cook.Eat.Delicious - Desserts happening @ Sensible Vegetarian

2 comments:

Sensible Vegetarian said...

Yummy looking whole some dessert.


Thanks for linking it the Cook Eat Delicious Desserts Event- Wholesome Desserts with no refined sugar or flours

Torsha said...

Hey Hi. I have been quite a regular albeit silent reader here(your simplistic lemonade recipe being a crowd winner in Kolkata's summers) .Never thought I would join the blogging world but here you go. Just took the plunge a few days. This nolen gur yummy sondesh (oh how i love the colour) made me take a detour from my calorie restricted diet. I have shared my take on it.
Thanks for the recipe. Keep posting.