Baked Nolen Gur Sandesh — this warm, cozy dessert is perfect for a winter treat! With homemade sandesh, rich and decadent nolen gur from Kolkata, burst of freshness from strawberry compote, and an elegant finish with some gond and nuts, you are going to fall in love with this!
WATCH HOW TO MAKE BAKED NOLEN GUR SANDESH:
We’ll start by kneading together our homemade chenna until it becomes nice and smooth and starts to come together.
Then, we’ll make a syrup using our nolen our and a little water, you can also use liquid nolen gur here. To this, crumble in some of our chenna and mix gently until it melts into the gur and forms a paste. Then, we’ll switch off the hear and crumble in more fresh chenna and add a drizzle of ghee. This chenna stays more firm so the two textures of will work really well together. Finish this with a sprinkle of elaichi and we are ready to assemble!
Brush your baking dish with some oil or ghee and gently add in a layer of our sandesh. Top this with some fresh strawberry compote that’ll add a nice burst of freshness and then the rest of our sandesh. Garnish with gond and nuts and we’re ready to bake until just warmed through.
I’m topping these off with my favorite Vadilal ice cream in vanilla and kesar-pista flavors! They’re so creamy, rich, and the flavors are just like the ice-cream in India!
Serve these warm just out of the oven with some ice-cream, a drizzle of nolen gur, and gold foil. Enjoy!
If you like this, please try my other recipes:
- Rose-Orange Kachagolla Sandesh
- Tropical Steamed Sandesh – Bhapa Sondesh
- Pineapple Sandesh
- Sandesh Cheesecake Cups
Baked Nolen Gur Sandesh — this warm, cozy dessert is perfect for a winter treat! With homemade sandesh, rich and decadent nolen gur from Kolkata, burst of freshness from strawberry compote, and an elegant finish with some gond and nuts, you are going to fall in love with this!
- 2 1/2 cup homemade cottage cheese (chenna)
- 2/3 cup nolen gur , 1 cup if you want it sweeter, finely chopped
- 1/4 cup water
- 2 tsp ghee
- 1 tsp cardamom powder
- 2 tbsp edible gum (gond) , roasted in ghee
- 1 tbsp mixed nuts , slivered
- vanilla ice cream
- ghee , for greasing
- 1 cups strawberries , washed and roughly chopped
- 1 1/2 tbsp sugar
- pinch salt
- 1 tsp cornstarch
- 1 tbsp water
- liquid nolen gur
- mixed nuts
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Begin by kneading half of your homemade chenna with your palm for 5-7 minutes until it becomes soft and smooth. Divide this into two equal parts.
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In a pan, heat your water and nolen gur on medium heat for 7-8 minutes until the nolen gur melts. Add in half of your chenna and mix gently until everything comes together. Make sure it is not too dry, otherwise the sandesh will become hard when baking.
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Turn off the heat, add in the other half of your chenna. This will give a nice texture to the sandesh. Finish it off with ghee and cardamom powder.
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In a small pan on medium flame, add in the strawberries, sugar and salt. Bring it to a boil. Then, reduce the heat to low and simmer until the strawberries become soft and the liquid starts to thicken.
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Add in your cornstarch mixed with 1 tbsp of water to the compote. Bring it to a boil and turn off the heat. Your Strawberry Compote is ready!
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To assemble, brush your baking dish with ghee. Then, add in a layer of your gur sandesh, followed with strawberry compote, a second layer of sandesh and then gond and mixed nuts. Bake for 7-8 minutes at 350℉ / 180℃ until completely warmed through. Top with a scoop of ice cream and garnish with liquid nolen gur and mixed nuts. Your Nolen Gur Baked Sandesh is ready!
Recipe Video
- If your sandesh is too dry, you can add 2 tbsp milk before setting.
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