Easy Gur Sandesh Recipe
Gur Sandesh is a delicious Bengali mithai that will transport you to the streets of Kolkata. Combining the rich flavors of jaggery and the creamy texture of cottage cheese, this sweet confection promises a delectable journey through the heart of Indian cuisine. Perfect for festive celebrations from Durga Puja and Diwali or any Puja, this recipe offers a harmony of flavors that will leave you so happy. This mithai is traditional to Kolkata, India (where I grew up) and especially with Nolen gur in the winters. This recipe is so easy to make, takes only 3 ingredients, and is so delicious!
Happy Cooking!
Servings: 10-12 Sandesh
Prep Time: 10-15 mins
Cooking Time: 20-25 mins
Rest Time: 30-40 mins
Total Time: 1-1.5 hours
Ingredients:
1.25l whole milk
2 tbsp vinegar
2 tbsp water
1/2 cup gur (jaggery); check notes
Nuts or rose petals or raisins to garnish
Directions:
Mix water and vinegar and keep aside. Layer a strainer with cheesecloth over a bowl and keep aside.
In a heavy bottom pan put milk to boil on medium heat. Stir occasionally so the bottom doesn’t burn.
Once the milk comes to a boil, turn off the heat and let the milk cool for 2-3 minutes.
Pour the vinegar water into the milk and mix it. The milk will separate.
Pour it through the cheesecloth to collect the cheese curds. The water that strains out is whey which you can use for cooking.
Wash the cheese curds with running cold water well rinsing out the vinegar taste.
Now gather the edges of the cloth, tie and twist it. Let it sit for 30 minutes over the strainer. Do not let it sit for more than 30 mins otherwise, it will become too dry. The chenna is ready.
Put the Chenna on a plate and using your palms knead it well till smooth and soft. It can take 4-6 mins. Knead well so it’s fine. Keep it aside.
Put a pan on low-medium heat and put the jaggery in it. Let it melt well.
Once melted bring the heat down to low and add the chenna. Mix well cooking well for 3-5 mins. The jaggery should blend well into the chenna. It should start holding its shape. Do not overcook it or it will become dry.
Let it cool for 1-2 minutes and then start shaping as you like. You can use molds or your hands. Garnish as you like!
Let it cool for 30-40 mins and it’s ready to serve.
Notes/Tips:
Which jaggery to use: Ideally use nolen gur (date palm jaggery) if possible, powder/liquid. If not you can use whichever jaggery you find, the darker the better. I used half Nolen gur powder and half-grated jaggery.
Do not overcook the mixture, you don’t want it to dry out.
Knead the chenna well so it is soft and fine.
This lasts well in the fridge for 4-5 days. Keep it in an airtight box so it doesn’t dry out.
