Perfect Nolen Gurer Sondesh: Recipe and Make-Ahead Tips

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Written By Haryana’s Restaurant

Authentic Indian Food – Classic Indian Cuisine in Terrace BC

Imagine biting into a soft, melt-in-your-mouth sweet that not only tantalizes your taste buds but also carries with it a whiff of winter nostalgia. That’s Nolen Gurer Sondesh for you—a traditional Bengali dessert crafted with the aromatic nolen gur, or date palm jaggery, that’s especially harvested in the winter months. This delightful confection is a staple during festivities and a beloved treat across Bengal.

Making Nolen Gurer Sondesh at home is a journey through culture and simplicity. It’s a sweet that’s deeply rooted in Bengali heritage, often made during the cooler months when the fresh jaggery is available. The unique flavor of nolen gur sets this dessert apart from other sweets, giving it a rich, caramel-like taste that’s hard to resist. Whether you’re a seasoned cook or a curious food enthusiast, preparing this dish is a beautiful way to dive into the heart of Bengali cuisine.


Embark on your culinary journey with the essential ingredients needed to make Nolen Gurer Sondesh. Here’s what you’ll need to bring the authentic flavors of Bengal to your kitchen.

Required Ingredients for Nolen Gurer Sondesh

  • 1 liter Whole Milk: This forms the base of the chenna, a key component of sondesh.
  • 2 tablespoons Lemon Juice: Used to curdle the milk for chenna.
  • 200 grams Nolen Gur (Date Palm Jaggery): Finely grated, to give the sondesh its distinctive flavor.
  • 1 tablespoon Water: To dissolve and melt the jaggery.
  • 2-3 Cardamom Pods: Crushed, to add a subtle hint of spice.
  • Pistachios: Chopped, for a nutty crunch.
  • Saffron Strands: A few for garnishing, to add color and a rich aroma.
  • Edible Silver Leaves: To decorate the tops of the sondesh, adding a festive touch.

Necessary Equipment

Before you dive into the delicious world of making Nolen Gurer Sondesh, it’s critical to ensure you have all the necessary equipment on hand. This will make your cooking experience smoother and more enjoyable. Here’s a carefully compiled list of kitchen tools you’ll need to craft this delightful sweet.

  1. Heavy Bottomed Pan: A crucial tool for reducing milk without burning it. This pan will be used to thicken the milk into the chenna (cheese curd) that forms the base of the sondesh.
  2. Muslin Cloth or Cheesecloth: You’ll need this for straining and hanging the curdled milk to make the chenna. It’s important to get a fine weave to ensure no milk solids escape.
  3. Mixing Bowls: Have a medium-size mixing bowl ready to knead the chenna and jaggery mixture into a smooth dough.
  4. Food Processor (Optional): If you want to ensure the chenna is extra smooth, a food processor can be used to blend the mixture evenly. However, this is optional as hand-kneading can also get the job done.
  5. Flat Spatula: This will help you stir the milk mixture continuously and scrape the sides of the pan to prevent any sticking or burning.
  6. Measuring Cups and Spoons: Accuracy is key in getting the flavor of the sondesh right, so make sure to measure out ingredients like milk, lemon juice, and nolen gur precisely.
  7. Small Saucepan: You’ll need this for melting the nolen gur if it’s in a solid block. This process makes it easier to mix smoothly with the chenna.
  8. Sondesh Molds: While optional, traditional Bengali sondesh molds can be used to shape the sweets into beautiful designs before serving. If you don’t have molds, you can simply shape the mixture into small balls or discs using your hands.

Gathering these tools in advance will save you time and streamline your cooking process, allowing you to focus on the nuanced flavors of this Bengali specialty. Now that you have your equipment ready, you’re all set to start crafting your delicious Nolen Gurer Sondesh.


Now that you’ve gathered your tools and ingredients, let’s start creating your Nolen Gurer Sondesh. Follow these steps carefully to ensure you capture the authentic flavor and texture of this cherished dessert.

Prep the Ingredients

Begin by measuring out 4 cups of full-fat milk. Pour it into your heavy-bottomed pan and bring it to a gentle boil over medium heat. While the milk heats, line a sieve with muslin cloth and place it over a large bowl. Keep the nolen gur (date palm jaggery) nearby; you’ll need 1 cup of it, grated or finely chopped.

Making the Sondesh Mixture

Once the milk starts to boil, reduce the heat to low and gradually add 2 tablespoons of lemon juice, stirring constantly. Continue to stir until the milk curdles completely. Remove the pan from heat once you see the whey is clear. Pour the curdled milk into the muslin-lined sieve to separate the chenna (curds) from the whey. Press out as much liquid as you can, then rinse the chenna under cold water to remove the lemon taste. Gather the cloth’s corners and squeeze gently to extract excess moisture. Transfer the chenna to a mixing bowl.

Add the grated nolen gur to the chenna while it’s still warm. Mix gently with your hands or a spatula until the jaggery is fully incorporated and the mixture is smooth.

Shaping the Sondesh

Once the mixture is ready, divide it into equal portions. Lightly grease your hands with ghee, and roll each portion into a smooth ball, then flatten slightly to form a disc. If desired, press the top of each sondesh with a small design mold to imprint traditional patterns.

Arrange the shaped sondesh on a tray. Allow them to set at room temperature for 1-2 hours before serving to ensure they hold their shape and absorb all the flavors. Enjoy your homemade Nolen Gurer Sondesh as a delightful end to a meal or a special treat during festive occasions.

Cooking Process

Dive into the art of making Nolen Gurer Sondesh with these simple, step-by-step cooking instructions. Follow along to master this beloved Bengali sweet.

Cooking the Milk Mixture

  1. Start by pouring 1 liter of full-fat milk into a heavy-bottomed pan. Heat it over medium flame until it comes to a gentle boil. Stir occasionally to prevent the milk from sticking to the bottom of the pan.
  2. As the milk boils, gradually add 2 tablespoons of lemon juice or vinegar to curdle the milk. Stir gently until the milk fully curdles. This should take about 1 to 2 minutes.
  3. Once the milk has curdled, remove the pan from heat. Line a colander with a muslin cloth and pour the curdled milk into it to separate the curds from the whey.
  4. Rinse the milk curds under cold water to remove the acidic taste of lemon or vinegar. This step ensures that your Sondesh will have a sweet, clean flavor. Gently squeeze the curds in the muslin cloth to drain excess water, but be cautious not to over-press, as retaining some moisture is crucial for a soft texture.
  5. Transfer the squeezed milk curds (chenna) to a mixing bowl. Add 200 grams of grated Nolen Gur (date palm jaggelry). Mix gently with your hands or a spatula until the jaggery is completely incorporated into the chenna. Ensure that the mixture is smooth and free of lumps.
  6. Place the mixture back into the pan and cook over low heat for about 5-7 minutes, stirring constantly until the mixture thickens and leaves the sides of the pan. This step is critical as it helps the flavors meld together and achieves the right consistency for molding.

Shaping and Setting Nolen Gurer Sondesh

  1. Remove the pan from heat and allow the mixture to cool slightly, just enough to handle. Take small portions of the mixture and shape them into round or oval shapes using your palms. If desired, press them lightly into a mold to achieve decorative shapes.
  2. Arrange the shaped Sondesh on a plate and let them set at room temperature for about 2-3 hours. This resting period helps the Sondesh firm up and develop its flavors.
  3. Once set, your Nolen Gurer Sondesh is ready to be served. The sweets can be garnished with small pieces of nuts or dried fruits before serving, adding a touch of elegance and extra flavor. Enjoy your delicious, homemade Nolen Gurer Sondesh with family and friends.

Serving Suggestions

After you’ve mastered the art of making Nolen Gurer Sondesh, presenting them appealingly is just as important to enhance the entire eating experience. Here are some delightful ways to serve this exquisite Bengali sweet which not only adds to its visual appeal but also complements its rich flavors.

Pair with Tea or Coffee

Serve your Nolen Gurer Sondesh with a steaming cup of Darjeeling tea or robust coffee. The mild bitterness of the tea or coffee balances the sweet richness of the sondesh perfectly, making for a refreshing afternoon snack.

Dessert Platter

Create a vibrant dessert platter by arranging the sondesh alongside other Bengali sweets like rasgulla, cham cham, or gulab jamun. This assortment allows your guests to sample a variety of flavors and textures, turning a simple dessert course into a festive celebration.

Garnish and Presentation

Enhance the Nolen Gurer Sondesh by garnishing with slivers of almonds or pistachios, adding a crunchy contrast to the soft texture. You can also dust a bit of powdered sugar or drizzle some honey over them for extra sweetness. Present these on a decorative plate or a traditional silver platter to elevate the dining experience.

Cold Dessert Option

For a refreshing twist, chill the sondesh in the refrigerator before serving. The coolness brings out a different dimension of the jaggery’s sweetness and makes for a perfect summer dessert.

Make-Ahead Tips

When preparing Nolen Gurer Sondesh, efficiency and foresight can go a long way, especially if you plan to serve these delectable treats at a gathering or as part of a festive meal. Here are some expert tips on making your Sondesh-making process smoother and stress-free:

Prepare the Milk Mixture in Advance

Nolen Gurer Sondesh hinges on the quality of its chenna (cottage cheese). To save time, consider curdling the milk and forming the chenna the night before you plan to make your Sondesh. Store the chenna in a covered bowl in the refrigerator to keep it fresh. Just ensure to bring it to room temperature before you start kneading.

Optimize the Use of Nolen Gur

Nolen Gur, or date palm jaggery, is a seasonal ingredient with a rich, aromatic flavor that is quintessential to making authentic Sondesh. It can be melted ahead of time and kept in airtight containers to prevent crystallization. If done properly, melted Nolen Gur can be stored in the refrigerator for up to a week, which can help you save prep time on the day of cooking.

Shape and Freeze

Once you have your Sondesh mixture ready, you can shape the Sondesh and then freeze them on a flat tray. Once solid, transfer them to an airtight container. This way, you can prepare Sondesh in large batches well in advance. For best results, thaw the Sondesh in your refrigerator overnight before serving. This tip is particularly useful if you are planning for large festive occasions or unexpected guests.

Incorporating these make-ahead tips, you can enjoy the crafting of Nolen Gurer Sondesh without the rush, ensuring each piece is as perfect as the last.


Now that you’ve got the scoop on making Nolen Gurer Sondesh at home you’re well on your way to impressing friends and family with this sweet delicacy. Remember the joy isn’t just in the eating but in the making too. So gather your ingredients and let the magic of this traditional treat fill your kitchen. Whether for a special occasion or a casual get-together this dessert is bound to be a crowd-pleaser. Enjoy every bite and cherish the flavors that connect you to a rich cultural heritage. Happy cooking!

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