Notun Gurer Sandesh

Notun Gurer Sandesh

One of the all-time favourites of those who have a sweet tooth is the notun gur or the date-palm jaggery. This jaggery is seasonal and available from late November to February. The date tree is tapped and the juice collected. This juice is boiled to make thin as well as solid jaggery and used in sweets. It is also delicious eaten by itself. It is called 'patali' in Bengali.


Cow s milk - 2 lt
Sugar - 2 tbsp
Solid date-palm jiggery - 6 tbsp


1. You don't have to remove the cream from the milk for sandesh. Prepare paneer straight away, using lime juice or citric acid water.
2. Let the paneer sit in its water for half an hour. Then strain and hang the paneer up in a muslin cloth for half-an-hour to one hour.
3. Mix the paneer with sugar and patali in a karahi over medium heat, stirring constantly.
4. The paneer will give out some water. When the moisture dries up a little, reduce the heat and cook, stirring all the while.
5. Cook till all but 2 tablespoons of moisture are left. Remove and let it cool.
6. Grind in a mixer or on a clean grinding stone till smooth.
7. Shape and serve.

Bangla Ranna: An Introduction to Bengali Cuisine: Satarupa Banerjee
Publisher: Orient Longman