Ingredients

 

Full fat milk 1 lt

Lemon juice 2 tbsp

Kitchen cloth or any clean soft cotton cloth

Khoya or mawa 100 gm

khejurer gur (dates jaggery) 4 tbsp or as per taste ( you can also use nolen gur)

powdered sugar 1 tbsp

Raisins 1/2 cup

 

Procedure

 

  • Take the milk in a heavy bottom pan and bring it to a boil
  • once the milk starts boiling, add the lemon juice slowly little by little by constantly stirring the milk. Do not add the lemon juice at once
  • keep on adding the lemon juice till the milk coagulates
  • once the milk has coagulated, switch off the flames and let the chenna sit for some time
  • now strain out the water from the chenna using the cloth piece and keep it hanged in the cloth for about 4 to 6 hours to get rid off all the extra water.
  •  Now take out the chenna in a flat glass plate and rub it with your hands untill you get a smooth texture just the way you do to make an atta doh
  • Now add the gur and rub it along with the chenna. In the same way add in the powdered sugar and the khoya following the same process
  • keep on rubbing all the mixture untill you a smooth and even texture of the mixture
  • now heat a non stick pan at medium flames, once hot add in the mixture and keep on stirring constantly
  • keep stirring untill the mixture stops sticking to the pan. It will take about 5 to 7 minuets depending on the water left out in the chenna. Do not let the mixture to over dry
  • once done switch off the flames and allow the mixture to cool down a little but not totally cold
  • now make 12 equal portions out ot of the mixture. Take each portion one by one and make balls out of it.
  • Make a small hole in between and place 2 to 3 raisins depending on the size of the raisin. Now close the hole and again make a ball will the raisins inside it and then flatten a little or you can give any shape of your choice
  • follow the same procedure for all the portions. You can also use dry fruits of your choice in place of raisins. Your gurer sondesh is all ready to be served. I bet it wont taste any less than the halwai sondesh.