Khejur Gurer Sandesh (Sandesh made out of Date jaggary)
Full fat milk: 2 liter
Juice of a lemon
Gur: 6 tbsp
First you need to boil the milk and then pour the lemon juice. Mix and stir. The milk will curdle, keep on boiling till a clear whey separated from the cheese.
Pour this in a muslin cloth and wash under running water to get rid of the lemon smell.
Tie the loose ends of the cloth and hang to drain all the water. Keep the cottage cheese on a flat surface and keep something heavy on top to drain out water completely.
After a hour take this cheese in a flat plate. And start kneading with your palm. Once the cheese becomes smooth (approx 5 minutes) Add the jaggery and kneading the dough for another couple of minutes.
Take this in a non-stick pan and on very low heat cook this for 5 minutes. Do this by stirring the dough continuously. Don’t panic if you find the dough little soft, it will harden as it cools.
To give shape to the sandesh use the stone or terracotta moulds. Press a little bit to transfer the design.