Curdling the milk and Making of Chana:

1. [url href="https://kitchenofdebjani.com/wp-content/uploads/2015/04/Chanar-Dalna-collage-300x240.jpg"][/url]
2. Mix Lemon Juice with ½ cup of lukewarm water.
3. Take milk in a deep bottom vessel and bring it to boil for around 7-8 minutes in medium flame.
4. Switch the flame off and start mixing the Lemon water with the milk.
5. Using a spatula mix Lemon water properly with the milk.
6. At this point, milk will start separating into Chana or cottage Cheese and water.
7. Cover the pan with a lid and leave it for 5 minutes.
8. After five minutes open the lid and using a strainer discard the water from the Cottage Cheese.
9. Don’t wash Chana after separating from the water as washing it under cold water will harden Chana.
10. Now take the Chana and place it in the middle of a Muslin cloth and tie all the sides of the cloth.
11. Place the Chana covered with the cloth in a flat place.
12. Put some weight on it. I have used my Shil Nora/ Shil Batta for this step for 10 minutes to discard excess water from it.
13. Remove the weight and remove Chana from the Cloth after 45 minutes. You will see a flat plate of Chana or Cottage Cheese now.

Kneading the Chana along with Nolen Gur to make Sandesh:

1. [url href="https://kitchenofdebjani.com/wp-content/uploads/2015/12/Making-of-Nolen-Gurer-Sandesh-300x200.jpg"][/url]
2. Kneading plays the major role in making soft Sandesh.
3. I have used a wooden plate for this process and kneaded entire Chana for around 7-8 minutes or till Chana smoothen completely and no lump left in Chana.
4. At this point add grated Date Palm Jaggery to the kneaded Chana.
5. Again knead to mix Jaggery properly with Chana.
6. Take the entire mixture in a pan (preferably non-stick) and start to cook on low flame for 8-9 minutes.
7. Stir vigorously until the mixture leaves the edges of the pan.
8. Switch the flame off and take the Sandesh mixture out on a plate.
9. Give the mixture a standing time of 5 minutes before shaping Sandesh.
10. Divide the mixture into 16-20 parts depending on the preference of size.
11. Rub little Ghee on the Sandesh Moulds a take part of the Sandesh mix and place it in the mold.
12. Shape the Sandesh on it and take it out carefully.
13. Chop Pistachios roughly and place little pistachio on each mold as shown in the picture.
14. Nolen Gurer Sandesh will be extremely fragile at this stage and required to be removed from the mold carefully.
15. If not available with a mold then use your hand and give Sandesh a shape of a Ball.
16. Nolen Gurer Sandesh can be served at Room temperature or refrigerated and can be stored for 2-3 day in an airtight container in Refrigerator!