Baked Nolen Gurer Sandesh
Baked nolen gurer sandesh is a Bengali chhena dessert baked with date palm jaggery, milk and pistachios.
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55 mintotal
40 min hands-on15 min hands-off
Prep 15 min · Cook 25 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- None
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop, Oven.
Allow 15 minutes for the baked sandesh to settle before slicing; it can be served warm or chilled.
Method
In a mixer grinder or food processor, add the fresh paneer (chhena), full fat milk, condensed milk, and liquid date palm jaggery.
Blend the mixture for just 30-40 seconds until it turns into a very smooth, silky, and thick paste. Avoid over-blending, or the paneer will release fat.
30 sec–40 sec
Stir the cardamom powder into the blended paste using a spatula.
Lightly grease a shallow baking dish or individual ramekins with a drop of ghee or butter.
Pour the smooth paneer batter into the prepared dish, filling it up to 3/4th of the way to allow for slight expansion.
Sprinkle the chopped pistachios evenly over the top.
Bake in the preheated oven at 180°C for 20-25 minutes. The edges will lightly brown and pull away slightly from the pan, and a toothpick inserted in the center should come out clean.
20–25 min
Remove from the oven. Let it cool slightly to set before slicing into squares, or serve directly from ramekins.
How to tell it's done
The sandesh should be soft and slightly grainy, with lightly browned edges and a date-palm-jaggery aroma.
Getting it right
Tip
Blend the paneer briefly. Over-blending can release fat and make the baked sandesh greasy instead of soft.
What to serve it with
Serve warm in winter or chilled in squares with pistachios and a drizzle of nolen gur.
Common mistakes
- The sandesh turns greasy or dense.
- Drain the paneer well and blend only until smooth. Extra moisture or over-blending changes the baked texture.
Storing and reheating
Refrigerate baked sandesh covered for up to 3 days. Serve chilled or bring to room temperature; freezing is not recommended.
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