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Nolen Gur Sandesh: Do’s And Don’ts To Perfect The Winter Treat

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Every Bengali knows that the onset of winter means it’s time to treat yourself to some of the most amazing sweets of the year. Everyone eagerly awaits the fall season for the arrival of fresh nolen gur in the markets. And for those who are new to the idea of nolen gur, it is typically a variant of jaggery. Nolen gur is obtained from the Palm tree, and this nolen gur is called palm jaggery. It is relished in all its forms, from making nolen gur sandesh, various other sweets and desserts, to gulping down the raw syrup. 
prep time 00 Hour 20 Mins
cook time 00 Hour 10 Mins
chef Team Kitchen Diaries

Across rural Bengal and now in urban India too, nolen gur, or date palm jaggery, is one of the most coveted “dates” one’s palate looks forward to with winter. While these desserts use freshly harvested rice, or “nabanno,” which is in season during Sankranti, what gives them a sheen is nolen gur. This magical ingredient is a must-have in Eastern India, particularly Bengal.

Nolen gur or khejurer gur, sometimes even referred to as “notun gur” or new jaggery, is extracted from the sap of the date palm trees, involving both labour and the dexterity of skilled hands, largely in West Bengal and, in a smaller way, also in Jharkhand, Odisha, and Assam. As the temperature starts dipping in December, the sap is collected in an earthen pot tied to the tree under the bark, in which a slit is cut to collect the thick and gooey sap overnight, after which it goes through for further processing for commercial use the next morning. 

With this, you make nolen gur sa

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Tips and Tricks

  1. To avoid overflow when boiling, use a milk pot with a deep, heavy bottom. To prevent the milk from catching at the bottom, always keep the flame at medium and whisk from time to time. 
  2. Once the milk curdles or while cooking the chenna, turn the induction hob to low or simmer mode. Controlled temperature is essential for soft sandesh because high heat can toughen the texture.
  3. A high-quality nonstick pan guarantees that the mixture won’t burn or stick. To ensure that the mixture leaves the edges evenly, always cook on low heat and stir constantly.
  4. It can function as a natural nonstick if you use a cast-iron pan that has been seasoned. It’s fantastic for consistent heat, but don’t overheat. Gently preheat and add a small amount of ghee to prevent sticking.
  5. An excellent substitute for nonstick cookware is a hard-anodised pan, which is more resilient and less prone to scratches. It helps create the ideal soft, non-grainy sandesh texture by distributing heat evenly.
Step 1

Combine half a cup of warm water with lemon juice.

Step 2

Put the milk in a deep-bottom pot and boil it over medium heat for about 7 to 8 minutes.

Step 3

Turn off the stove and begin combining the milk and lemon water. Using a spatula, thoroughly combine the milk and lemon water.

Step 4

Milk will now begin to separate into water and cottage cheese or chenna. Put a lid on the pan and let it sit for five minutes.

Step 5

After five minutes, remove the cover and dump the water from the cottage cheese using a strainer.

Step 6

After removing chenna from the water, avoid washing it in cold water, as this will cause it to solidify.

Step 7

Now take the chenna, put it in the centre of a muslin cloth, and tie the cloth on all sides. Place the chenna covered with the cloth in a flat place.

Step 8

After 45 minutes, remove chenna from the cloth. Now you will see a flat platter of cottage cheese or chenna.

Step 9

Knead the chenna for 7 to 8 mins, or until it is perfectly smooth and lump-free. Add grated date palm jaggery and knead again until well combined.

Step 10

Pour the mixture into a nonstick skillet and cook over low heat for 8 to 9 minutes, stirring constantly, until the mixture begins to come off the pan’s sides.

Step 11

After turning off the heat, give it five minutes to rest. Split into 16–20 balls. Shape the sandesh. 

Step 12

Grease the moulds with ghee, and add chopped pistachios as a garnish. Because it is soft, handle it cautiously. 

Step 13

Refrigerate for up to two or three days, or serve at nolen gur sandesh at room temperature.

Frequently Asked Questions

It’s possible that the lemon water was too mild or the milk wasn’t warmed enough. For optimal results, always use hot milk (not boiling vigorously) and slightly warm lemon water.

It’s advisable not to. Washing can harden the texture and reduce the softness needed for sandesh.

This typically occurs when there is insufficient kneading of the chenna. Knead until lump-free and perfectly smooth.

The primary cause is overcooking. Cook the mixture only long enough to remove it from the pan’s sides.

Yes, but the distinctive flavour will be lost. The genuine flavour and scent are provided by Nolen Gur.

Store it in the refrigerator in an airtight container for two to three days.

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