Shondesh Nolen Gur Date Palm Jaggery Bengali Sweet

Method

1. 1

   Make the chana: Bring 1 litre full-fat milk to a full boil. Add lemon juice while stirring. The milk will curdle immediately. Remove from heat. Let sit 2 minutes until all the whey has separated.

2. 2

   Strain the chana: Line a strainer with muslin. Pour the curdled milk through. Gather the cloth and rinse under cold water — this removes the lemon taste. Hang for 30 minutes to drain. The chana should be firm but still moist.

3. 3

   Knead the chana: Transfer the drained chana to a flat surface. Knead firmly for 5 to 6 minutes. Press with the heel of your palm, fold and repeat. The chana is ready when it is completely smooth and begins to leave a thin film of fat on the surface from the kneading.

4. 4

   Cook with nolen gur: Place the kneaded chana in a wide heavy pan. Add nolen gur. Cook on the lowest possible heat, stirring continuously.

5. 5

   Stir constantly: Stir without stopping for 8 to 10 minutes. The chana will soften further from the heat and the nolen gur will be absorbed throughout.

6. 6

   Check the setting point: Drop a small amount on a plate. It should set to a soft, moist, slightly firm consistency within 30 seconds — not liquid, not dry. This is the critical moment.

7. 7

   Remove from heat immediately: The shondesh continues to cook from residual heat — remove while it still looks slightly soft. It will firm up as it cools.

8. 8

   Add cardamom: Add cardamom powder. Stir once.

9. 9

   Shape: While still warm, press into small moulds (traditional wooden shondesh moulds) or simply press into small flat rounds by hand. The warm shondesh is pliable.

10. 10

    Garnish and cool: Press a thin pistachio slice on each piece. Cool at room temperature 20 minutes until firm. The finished shondesh should be pale caramel-golden from the nolen gur, moist and soft with a distinct date-palm fragrance.

11. 11

    Note: Nolen Gur Shondesh is the most anticipated winter sweet of Kolkata — available only when the date palm trees are tapped from November to February. The sweet shops (mishti-r dokan) of north Kolkata — Balaram Mullick, Nalin Chandra Das, Girish Chandra Dey — release their nolen gur shondesh at the beginning of the season and queues form outside these well-known shops. The combination of fresh chana and date palm jaggery is one of the most distinctive flavours in Indian sweets.