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Nolen Gurer Sandesh | Sondesh| Norom Paker Sandesh

October 8, 2018 By Maumita Paul Leave a Comment

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Nolen Gurer SandeshPin

Grandma carefully pulls out an old Britannia tin, the colours faded with age, the surface dimpled having survived many a fall, from a shelf in the pantry. She uses the end of a spoon to prise open the lid that sits snugly on the tin.
Can you get me an old newspaper Princess, she requests me.
Of late, any errand that I am asked to run, however mundane the chore might be, makes me beam with pride. I am a grown-up now, I chuckle as I dart off to fetch a newspaper.
It’s not todays daily, I have checked with Maa, I tell Grandma, keen to impress her, before she has even had the opportunity to enquire.

Grandma overturns the tin now on the paper and the black stone moulds, long held captives in the darkness of the tin, scatter around the black and white print in carefree abandon.
How pretty is that rose ? Grandma holds up the rose mould for me to admire.
And look at this gorgeous butterfly.
Do you want to eat this fish ?
And can you read what’s etched on this one ?
Shy-bho-bi-jo-ya I read.
Good, my Princess. She smiles. This one is reserved though for the mishti that your Maa and I shall make for Doshomi, not one for now. And the mould reverts to the prison of the tin.
And this one ?
Bha-I-phno-ta. I read comfortably.
Grandma gives me a hug. So this too should return to the tin, shouldn’t it ?
Now which one do you want for tomorrow ? Grandma asks me.
I dilly-dally, pick up one, then another.
This one, I finally hold up the conch.

Didi gets entrusted the job of washing the conch mould and drying it under the sun.
The others return obediently to the tin. Rather short-lived, this freedom, they sigh.

Cut to the morning after.
Wake up, Grandma whispers in my ears. Wake up my Princess.
I open one eye, then the other, struggling to keep both eyes open.
It’s still not morning Grandma, I complain, it’s dark outside.
Today’s Mahalaya, don’t you remember ? Grandma reminds me. The Pujos are just a week away.
I drag myself and my quilt to the daalaan, rubbing my eyes, trying desperately to fight the sleep demons and stay awake.
Everyone is already there, congregated around Bapis ancient radio.
It’s like a surreal dream.
Birendra Bhadras baritone voice. Punctuated by chorus songs. Welcoming the Goddess as she leaves her abode in Kailash to descend to the Earth.
The perfume of dhoop.
The mystical smoke veil of dhuno.
The fragrance of the Jui that has blossomed overnight.
The symphony of conches from the neighbourhood.
The first vestige of crimson on the eastern horizon.
Isn’t this ethereal ? Bapi exclaims. The world is conspiring to welcome their daughter back.
I don’t know when I fall back asleep.

It’s mid morning when I wake up.
Where is everyone ? I wonder. Voices draw me to the kitchen.
Maa is sitting on her pniri infront of the oonoon. Grandma’s kansa kora (kadai) is nested on the flame, the dancing flames colouring the kansa a stunning gold. Maa patiently stirs a dough, Grandma watches like a hawk.
What’s that Ma ? I question unable to contain my curiosity.
This is your favourite nolen gurer sandesh in the making, Grandma advises.
I think this is done now bouma, she counsels Maa, her eye never for once leaving the kora, if we don’t get the texture right, it won’t taste as good.
Maa gets the kora off the flame.

The nolen Gurer Sandesh, shaped beautifully like a conch, is a delight.
Can I have one more please ? I ask coyly.
Of course, Grandma submits.

Nolen Gurer Sandesh. Quintessentially Bengali. A mellifluous symphony of chana and nolen gur. Enjoy !!!

Norom Paker SandeshPin

Nolen Gurer Sandesh

Nolen Gurer Sandesh. Quintessentially Bengali. A mellifluous symphony of chana and nolen gur. Enjoy !!!
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Dessert
Cuisine Bengali, Indian

Ingredients
  

  • 300 g homemade chana or cottage cheese
  • 5 tbsp nolen gur or liquid date palm jaggery
  • 1.5 tsp ghee
  • wooden or black stone sandesh loulds

Instructions
 

  • Place the chana on a flat surface and knead it with the heel of your palm. About 4-5 minutes.
  • Now add the nolen gur to the chana, mix well and continue to knead for another 5 minutes or so till the jaggery is almost incorporated into the chana. (This recipe is all about kneading the chana, a bit of patience makes a colossal difference :-))
  • Take this chana-jaggery mixture in a pan, cook over a low flame, while stirring continuously. About 8-10 minutes or till the dough just starts leaving the sides of your pan.
  • Add 1/2 tsp of ghee, give it a hearty mix. Remove from the flame, allow the chana-jaggery dough to cool down a little to handle. Knead the dough lightly for an odd 1 or 2 minutes. You may find the dough little soft, but it will harden as it cools.
  • Grease the moulds with ghee, tear a small ball from the chana dough, press it gently over the mould to transfer the design. Remove to a serving plate. Repeat for the remaining dough.
  • Allow the sandesh to cool down. Serve.
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Filed Under: Bengali Desserts, Bengali Recipes, Desserts Tagged With: Bengali Desserts, Bengali Food Blog, Bengali Food Photography, Bengali Food styling, Bengali Recipes, Bengali Recipes From Grandmas Kitchen, Bengali Winter Recipes, Date Palm Jaggery, Desserts, Durga pujo recipes, Food Photography, Gurer Sandesh, Indian Food Photography, Indian Recipes, Khejur gur, Khejur gurer Sandesh, Liquid Date Palm Jaggery, Nalen gur, Nolen Gur, Nolen Gurer Sandesh, Norom Paker Sandesh, Sandesh, Sondesh, Traditional Bengali Recipes, Traditional Recipes From Grandmas Kitchen, Winter Recipes, নলেন গুড়

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Hello!! I am Maumita and welcome to Experiences of a Gastronomad.
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Maumita Paul
Pabda Hingi. Gorgeous Pabda. A splutter of kalonj Pabda Hingi. 
Gorgeous Pabda. A splutter of kalonji. The warmth of ginger. The earthiness of hing. A profusion of chopped coriander.
This is happiness.
This is food heaven !!
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To read more , direct link is update in bio!
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This is my mother’s recipe for the Sunday murgir jhol.
Earthy. Yet finger-licking delicious.
Packed with loads of flavor.
And of course, a mother’s love.
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Recipe link is there in bio !
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My no-fuss chocolate cake. The bliss of dark choco My no-fuss chocolate cake. The bliss of dark chocolate. That delicate balance of sugar and bitter. A generous slather of ganache.
Classics never disappoint, do they ?

Recipe link is there in bio.
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#dessert #sweettooth #storiesofkolkata #chocolatecake #foodphotography #acreativevisual #baking #india_undiscovered #official_photography_hub #photooftheday #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #foodpornography #foodtalkindia #photooftheday #foodporn #teatime #desi_diaries #capturingmagic #photography #foodstagram #chocolate  #cherishedmemories #bakinglove #creatingmemories #foodthatheals
An ancient hnaari filled to the brim with water si An ancient hnaari filled to the brim with water sits snugly on the oonoon. Thakur adds a liberal pinch of salt. And a generous glug of mustard oil. Small mounds of vegetables rest patiently to be added to the boiling broth. First to be added are the baby potatoes and sweet potatoes. Do take note that the vegetables are whole, not even a single knife incision, S explains, hence the gota (or whole) in gota sheddho.
Next to go in shall be the baby eggplant, their stalks intact, the sheem and the peas in their shells. And finally if memory serves me right, S rattles ahead, the shish palong.
S looks at Thakur for his confirmation.
He smiles. The trick is slow cooking, he elaborates, at least a couple of hours before the vegetables are tender.
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Recipe link for Gota Shedhho is there in bio ❤️
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#saraswatipuja #lunch #storiesofkolkata #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #canonphotography #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #foodie #eatseasonal  #gastronomad_m #foodphotography #photography #amarkolkata #tv_foodlovers #foodpornography #glutenfree #healthyfood #photooftheday #foodporn #ig_calcutta #desi_diaries #capturingmagic #wearebengal #creatingmemories #vegetarian
Keemar Labra. Mutton mince stewed with an assortme Keemar Labra. Mutton mince stewed with an assortment of winter vegetables. The aroma of whole spices. A whiff of roasted cumin powder. The fire of green chillies.
Warm and fulfilling.
Enjoy !!!.
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Recipe link is there in bio.

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#foodart #worldcuisine #aroundtheworld #foodphotography #acreativevisual #food52 #india_undiscovered #official_photography_hub #canonphotography #capturingmagic #foodblogfeed #photographers_of_india #theuncommonbox #hautecuisines #still_life_gallery #gastronomad_m #foodphotography #calcuttacacophony #tv_foodlovers @hautescuisines @tv_foodlovers @thefeedfeed.baking @thefeedfeed  #foodpornography #instadaily #tv_stillife #foodstylist #onlyinbengal #foodthatfuels #photooftheday #homemade #weekendvibes #beautifulcuisines #bengalifood
I have been yearning to make this dessert for a wh I have been yearning to make this dessert for a while now. And what could be better timing than when love is in the air ?
So here it is, my Textures of Strawberry and Rose. 
And thanks to Hamiltonbeach JMG that made it so simple, despite the many elements involved.
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No-Bake Rose cheesecake 
For the crust 
Using your Hamiltonbeach JMG, grind the biscuits to a coarse powder. Add the melted butter. Transfer to a mini springform tin, press uniformly to the bottom. Refrigerate, 1 hour or so.
For the rose cheesecake 
Beat the cream cheese and a little sugar till creamy using the wet soft blending option of your Hamiltonbeach JMG. Add the heavy cream and gulkand / rose jam. Mix till smooth .
Spread this cream cheese layer uniformly over the biscuit crust. Refrigerate overnight.

Strawberry Compote with a hint of Citrus
Blend the fresh strawberries with a splash of water to a smooth purée using the wet soft blending option of your Hamiltonbeach JMG.
Cook the strawberry purée with sugar and squeeze of gondhoraj lebu over a gentle flame till you have a pouring consistency. 

Strawberry Ginger Jelly 
Blend the fresh strawberries with a splash of water to a smooth purée using the wet soft blending option of your Hamiltonbeach JMG.
Strain the purée through a fine sieve, add sugar and cook with green cardamom, ginger juliennes over a gentle flame. Strain again through a fine sieve, add agar agar and continue to cook till the strawberry syrup starts to  thicken. Set in small half spherical moulds. 
Assemble on a serving plate as shown.
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#SayHelloToPerfection #ProResultsAtHome #HamiltonBeachIndia #CookLikAPro
@hamiltonbeachindia
@fbciofficial
@grainandgrowth
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Lamb massaman curry! Luscious lamb. Baby potatoes Lamb massaman curry!
Luscious lamb. Baby potatoes for company. The intoxicating perfume of that lemongrass - kafir lime leaves -galangal steeped curry paste. The numbing fire of chillies. The earthy sweetness of coconut cream. Stewed languorously over a mellow flame. This is food at its decadent best. Enjoy !!!.
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Recipe link is there in bio.

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#foodart #worldcuisine #aroundtheworld #foodphotography #acreativevisual #food52 #india_undiscovered #official_photography_hub #canonphotography #capturingmagic #foodblogfeed #photographers_of_india #theuncommonbox #hautecuisines #still_life_gallery #gastronomad_m #foodphotography #photography #tv_foodlovers @hautescuisines @tv_foodlovers @thefeedfeed.baking @thefeedfeed  #foodpornography #instadaily #tv_stillife #foodstylist #foodporn #foodthatfuels #photooftheday #homemade #weekendvibes #beautifulcuisines #lambmassamancurry
New blog post is up I remember the evening as if New blog post is up

I remember the evening as if it were yesterday.
The next day, Grandma had proceeded to hang the curd, wrapped in muslin, on the ancient rust-brown hook on the soot-black wall of her kitchen till all the water had drained out and then mix the curd with the patiently reduced milk from the evening before, before packing the curd – reduced milk mix in a battered tiffin-box and immersing the same in a pot of boiling water.
What are you making Grandma ? A curious me had enquired.
Bhapa Doi, she had answered.
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To read more , direct link  is updated in bio
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#dessert #sweettooth #storiesofkolkata #calcuttacacophony #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #photooftheday #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #foodpornography #foodtalkindia #photooftheday #foodporn #nolengur #desi_diaries #capturingmagic #photography #eatseasonal #winter  #cherishedmemories #bhapadoi #creatingmemories #foodthatheals
Dal Pitha. All the way from earthy Bihar. Fragran Dal Pitha. 
All the way from earthy Bihar.
Fragrant rice dumplings. Just a subltety of salt, maybe a sprinkle of cracked black pepper. With a delicious chana dal stuffing. Spiked with ginger and some wicked chillies. Perfumed with roasted cumin and an overload of fresh coriander.
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Recipe link is there in bio. 
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 #desi_diaries #storiesofkolkata #theuncommonbox #bengalifood #glutenfree @ig_calcutta @stories.of.kolkata #official_photography_hub #eeeeeats #foodgasm #foodstyling #chai #foodphotography #homemade #ig_calcutta #eatseasonal @india_undiscovered @walkwithindia @tv_stilllife #tasteofkolkata #foodporn #gastronomad_m #healthyfood #walkwithindia #kolkatabuzz #indianshutterbugs #foodstylist #canonphotography #snack #foodstories #acreativevisual #teatime #dalpitha #tuesdayvibes #biharifood

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