संदेश की 4 रेसिपी | 4 Sandesh recipes from scratch | Nolen Gurer Sondesh Jolbhora | Chef Ranveer
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- Опубликовано: 15 окт 2024
- SANDESH - Bas, naam hi kaafi hai. After a lot of requests from all of you, here's my recipe for Sandesh..
#Sandeshrecipe #Diwali #ranveerbrar
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𝗖𝗵𝗲𝗰𝗸 𝗼𝘂𝘁 𝘁𝗵𝗲𝘀𝗲 𝗿𝗲𝗰𝗶𝗽𝗲𝘀 𝘁𝗼𝗼:
Kalakand -
Kheer / Phirni -
Lauki Halwa -
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SANDESH
Preparation time 10 minutes
Cooking time 20-25 minutes
Serve 2
Ingredients
For Chenna Water
1 tsp Vinegar, सिरका
3 tbsp Water, पानी
½ tsp Sugar, चीनी
½ tbsp Milk powder, मिल्क पाउडर
For Chenna
5 litre Milk, दूध
Chilled water, ठंडा पानी
For Jolbhora
2 cups Mawa, मावा
¼ cup Nolen Gur, नालेन गुरु
For Sandesh
1 tsp Cornstarch, कॉर्न स्टार्च
5-6 heaped tbsp Powdered sugar, पीसी हुई चीनी
Other Ingredients
1 tsp Rose water, गुलाब जल
Milk powder, (for coating), मिल्क पाउडर
Saffron water, केसर का पानी
Nolen Gur, नालेन गुड़
fresh Rose petals, गुलाब की पंखुड़ियां
Silver varq, चांदी का वर्ख
Process
For Chenna Water
In a bowl, add vinegar, water, sugar, milk powder and mix it well. Keep aside for further use.
For Chenna
In a large pot, add milk for boiling on medium flame.
Add the chenna water and mix it well .
Line a deep bowl with a muslin or thin cotton napkin.
When the milk begins boiling, lower the flame. Add prepared chenna water and stir well.
when all the milk curdles, switch off the flame.
Pour the entire content in the lined muslin and squeeze the whey.
Rinse the chenna with chilled water. This is to remove the sourness of the vinegar from the chenna.
Transfer the chenna into a parat and mash with your palm for 10 minutes until it becomes soft in texture.
Divided the chenna into 3 equal parts.
For Jolbhora
In a non-stick pan or kadai, add mawa and saute it well.
Add nolen gur and mix it. Cook for 5 minutes. On medium flame.
Transfer it into a tray and refrigerate for 30 minutes till hard , if needed blend it till smooth
Transfer it into a parat and mix it with the other half of the chenna.
Now grease you palm with ghee, take some chenna mixture in your palm, make a small ball and put the small sandesh ball between 2 molds, make a hole, below and pour 1/2 teaspoon nolen gur and seal the bottom with a small piece of the chenna mixture.
Slightly demould the kachagolla and serve.
For kanchagola Sandesh
In a kadai, add 1 part of the chenna, cornstarch, and powdered sugar and mix it well.
Cook for 5 minutes on medium flame.
Transfer it into a tray and refrigerate for 10-15 minutes blend till smooth if needed
Once the chenna is cooldown, transfer it into a parat and mix it with the other part of the chenna.
Add rose water and mix it well.
Further, prepare small balls and coat them with milk powder.
If you are using moulds, take the mould, grease its inner portion with little ghee first.
Then put one lemon sized ball in the mould. Slightly press it down to get that perfect shape of the moulds. And it will get the shape of the mould.
Sondesh is ready. Refrigerate it for at least 1 hr for the exact firmness.
Garnish it with saffron water and serve.
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#sandesh #bengalisweets #sandeshkaisebanatehain
#diwalimithai #diwalispecial #trending #Sandeshreciperanveerbrar #howtomakesandesh #sandeshfromscratch #sandeshrecipehindi #bengalisandesh
Ranveer Brar - a Punjabi, brought up in the city of Lucknow with his heart in the kitchen of Bengal with his love for Maharashtra and Gujrat.
All in all, he is the fabric of India, colorful, glorious and full of beauty 😍😍😍
Simple, no rocket science 😁😁
শীতকাল আর নলেন গুড়ের সন্দেশ 💙 chef, you are truely a true bangali by heart 💙
Looking so delicious!! Being a Bengalee I feel very proud to see that my most favourite chef is making " Jolbhora Sandesh".... an ultimately bengali delicacy.Hats off to you sir! Thank you so much to show such heritage of Bengal. We the Bangalee love and respect you very much. 💐💐💝💝💝
J
You
bhul bhal banache, ete abar proud hobar ki ache
Hi
@@abhi739 Ki bhul banache?
Being a bengali, i feel so proud to see our সন্দেশ ( sandesh ) on your platform. And the way you pronounce those words, it brings a smile on my face. Nolen gur has a beautiful aroma which no one can resist. For us, no winters are complete with out nolen gur. We also eat ruti ( chapati ) with the jhola gur ( liquid gur ).
I can't tell you how we Bengali's admire you! Love to listen when you tell bengali.
🙏🙏🙏
Despite being a bangali i didnt know the definition of nolen gur and jhola gur. Salute sir, love learning the process about ingredients. Love from bangladesh ❤️
Ekdom
Yes sir it is sondesh! No doubt sir nolen gur is the ultimate delicacy For all Bengalis... Its fragnance evokes special mood in winter... We bengalis wait for winter for nolen gur 😊😊😊.... Thank you for giving this recipe
Or sir this fruit is TALSUS in bengali...
Dil jeet liya apne. My favorite is also Jolbhora Sondesh. In winter we make all types of Sondesh with Nalen gur.
i bet no bengalee can go through the video without having a big smile on his/her face entire time! thanks a lot chef , this video truly felt special! glad to see indrajit lahiri #foodka being mentioned! may be a collab next time??
You're 200% true my friend.
Love from the heart of Bengal. You are great Ranveer sir.
But with all due respect Ranveer sir, true JALBHORA SONDESH has a slightly different recipe. JALBHORA SONDESH is originated in Chandernagore, a french colony and suburb in Hooghly. Even today, the most famous Jalbhora is from Surya Kumar Modak of Chandernagore and they follow a different recipe. Authentic Jalbhora has a hard exterior, which is called Korapaker Sondesh, and inside the cavity, there is Poyra Gurh, that is the ultra liquid, least viscous and most fragrant variant of Khejur Gurh. And Chandernagore Jalbhora always stands on its own, and never has a cracked surface.
Being a Bengali, am really proud that Ranveer represents our cuisine. And trust me you created the iconic jolbhora flawlessly and splly your explanation of the same and the name was spot on 👍
"Lovely" is the only word to describe this episode, and I love your effort for perfect bengali accent pronunciations of words like "sandesh" and "chana" , and the jolbhora being your favourite and the story behind it is just nolen gur in my ears , we call the original item "tal sansh" where the letter n is suppressed but has a strong undertone
Proud of you Big Bro. This typical Bengali Sandesh is called'Jolbhora Talshash' Sandesh.... because it's shaped and feels like juicy green palm fruit when eaten... thank you so much for your hard work ♥️♥️
Jolvora sondesh bananor kono vdo dekhini...ei prothom aapni eto boro , international chef hoye dekhalen...apni j mon theke kotota bangali seta aaj abar bujhlam💓💓💓
So refreshing to see a Punjabi chef not only making a Bengali classic but pronouncing the words correctly. Hats off to your perfection
My all time Fav. Nolen gurer sondesh n kancha golla n nolen gurer rossogulla ❤❤
About the patali, it's best for making Payes..Buffalo milk, patali gur and Gobindo Bhog rice - match made in heaven 😋😋
goldieji,, dher saraa bhara hua pyaar aapko..... Aap to khaas hai he. Bas woh dedication jo aap aur aapke team ne dikhayi, Jawlbhoraa ke liye,, bas dil bhi bhar gaya, aur aankh bhi..... This is our Bengal's delicacy.... So as India's......
Pranaam Sahib..... 🙏
This is all Bengali's favorite sweet. Today we are so proud of this typical Bengali sweet dish " Jolvora " or " Tal shas ". Thank you 😊💕❤️😘
Superb Ranveer ji. Aapne to hum jaise bangoli ko proud kiya hai aisi bengali sondesh recipe share karke. Thank you so much.
Not only he has complete knowledge of recipes, but also he knows the history of all the ingredients and where it can be found best.
His grip over languages is also excellent, be it hindi, English or any other 3rd language. His pronunciation is so good 👍. Man! I must say this man is all rounder and full of talent.
P.s. I wish I had atleast 1/3 of his knowledge and talent. 😏
Perfect bengali uccharon..how...?????
So proud of you and being a bengali..
Sir u r winning all Bengal hearts...
Pls come to KOLKATA sir
Lots of love and regards from Kolkata
Sondesh too much nice thank you chief apna hamara nolen Gur ki sandesh ko puri duniya ka samna dikhaya h 🙏🏻🙏🏻🙏🏻 chief nolen Gur ki sandesh ki jo test hotih o kavi word ma bol nhi sakti too much testy jo kavi nhi khaya life adhuri raygayeh 🙏🏻🙏🏻🙏🏻🙏🏻
The nolen gurer jolbhora sondesh is the ultimate dish , the best in the world
First ...about the shondesh...talgole ki shape hai issliye isse talshaansh bhi bulaya jata hai..and in summers it is fillled with rose water. Surjo modok...the inventors...still use a beautiful rose water throughout the summer months.
And about the chef..
❤️❤️❤️❤️
A heart ful of gratitude ...for the sweet and the story...you are the best. ❤️❤️❤️❤️❤️
The biggest reason why I watch your videos with utmost dedication is to learn about the various sorts of information about food, it's history and all that. That's the best part of your videos, the trivia ! I love it !
Love from pakistan... u r best or asaan tariqay say sub seekhatay hy...
It makes my heart warm to see a Non-Bengalee person pay so much respect & love to my culture.....Sir aap great ho...The way you pay respect to not only Bengalee Culture but to Each and Every Culture of Every Region of INDIA makes me very proud....You represent the true essence of Our Great Country...Unity In Diversity
Sir... aise start kia.... mon sondesh sondash ho gaya
Sir I belong from Kolkata...I loved the way u presented Sandesh.. I watch ur every videos and my mother also liked it and she has made many recipes shared by u
Thanks a lot sir
Wooww chef muh mein pani a Gaya dekh ke .. one of my favorite shondesh .. jol bhora shondesh.. bang on timing.. exactly from now onwards Nolen gur and other varieties of gur will start coming and you showed this.. yummyy
JOLVORA Sondesh ❤️ West Bengal me hamare area Chandannagar ka special Clasical Sondesh ❤️SURYA MODAK ka JOLVORA sondesh❤️
Thank you Sir🙏
Bohot accha laga❤️❤️ Respect from Bengal and Bangali❤️🙏
Living in abroad far from home, married to a non Bengali making ladoos n mysore pak 😊for Diwali. This sondesh video was a delight and nostalgic…loved the vid…thank u so much❤️❤️
Thank you for this video chef.. Jolbhora Sondesh is Identity of chandanagar Surjomodok Westbengal.
Itni achchi presentation, narration and description of amader(our) sandesh,pehle kahin nehin dekhi sahab,mazaa aagaya.Being a bengali I am always a fan of nolen gur er sandesh,per aaj mooh mein paani hi aa gaya.Thank you..Debjani
The best part of Ranveer Brar is he is the resemblance of India as a whole. He is a complete package of all the cultures. He is a lucknow, a Punjabi, a Bengali, a South Indian and many more. Just simply love this guy..🙂
Thank you sir hamare tradition ko itna samman Dene ke liye aur yeh swad pure world ke samne present karne ke liye🙏🙏🙏bass sir ji samne agar yeh mithai mil jate to Pura kha jate 🤣🤣 and lots of love ❤❤❤and respect🙏🙏🙏🙏 to you...
It's 9 in the morning in Vancouver now! And it's a very bright and a sunny day! Also it's Halloween today 🎃👽🙂 children are super excited and there's decoration all around!
But above all that the moment we see you are teaching us "jolbhora shondesh", believe me Chef! you have won the heart of millions ❤️💕🥰 there's a lot of emotion attached to this particular mishti 😌😌
We can't thankyou enough for this Chef, you've left us speechless today 😌💕
I miss Calcutta now😢😥
Wow very beautiful shown how to make sandesh with guda and sugar where taste. Thanks for the beautiful recipe.
Wonderful! This episode took my heart! May Goddess Kali shower her choicest blessings upon you!
Nothing like sweets made from Nolen Gur......I would buy it from Sweet Bengal but now Armaan's coach gets it for us from Kolkata and that is just awesome!!!
We talk about "Gratitude"a lot now a days,but how one should express it through action and deeds that can be learnt only from you Sir.Respect for different cultures not only broaden our mind it adorns our life with beautiful gifts ,You are a fine example of this Idea.💐🙏🏼🙏🏼🙏🏼🙏🏼🙏🏼
This is classic & my favourite too . Thank you sir for making this ultimate bengali sondesh ❤️❤️❤️ . Aur "Jolbhora" k shape ki wajah se use "Talsas"(Ice Apple) k name se bhi jna jta h . Apne jitni information share kari h sondesh k bare m , jine nahi pata tha iss bengali mithai k bare m wo jaan bhi gye aur bna bhi skte h . 👍 Thank you once again sir . Lots of love ❤️❤️❤️❤️
Sondesh and Jolbhora is a quintessential of Bengal's delicacy.Being a bengali gave me immense pleasure watching you make my favorite sweets and also telling the history of nolen gur.Thank you so much chef.Proud of you Sir❤
দারুণ। now as winter is coming, come to bengal and have some khejur er ros in the early morning. That is heaven.
I am a Bengali.. But I didn't knew anything about all these sweets. My respect for you has increased ten folds. Chef you are God sent for people like me who are unaware about their own culture their own food. Thank you. I am grateful I came across your channel. You have changed my life. Because good food is life 😍
seki tumi Sondesh khaoni??
Bro Bro u haven't tasted all this delicacies???? Is it true. Where do u stay. I mean apart from Bengal n even those who are not Bengali they also aware of all these ultimate sweets.
Love from Kolkata❤❤.....nolen gurer Jolbhara is my favorite sweet.....being a bengali feeling proud... Thank you chef
It's amazing chef... And being a Bengali I feel so happy that u respect Bengali culture and have deep feeling on Bengali food and tradition .... U are my fav chef... Love u loads ❤️❤️❤️❤️
Oh! They way you have expressed about nolen gur... Such a treat to eye seeing you explaining all about khejur gur. Showing how much you love bengali culture.
Your knowledge on Bengali food and its background is unmatched man. So genuine and so close to the heart.
Keep rocking ❤️
Meri mayka hain Bankura main ,janhape khejur gur or Jola gur banate hain😀 main aj bahat proud feel kar rahahu jo up is show ki dawran dikharaha hain ❤
Thank u so much sir & Happy diwali to u and ur family and team 🙏🙏💛🧡🎆🎆🎁
Yes chef this khajuur gur we also use to bring from Bengal.. my aunt always makes kheer of it and it tastes amazing..
Love from Jharkhand 🙏❤️
Abhi khandeshi chicken bnaya mere husband ko bahut psnd aaya or aapko thanku bola chef Ranveer Brar
More respect to u 🙏🙏
I was aware of Sondesh not jol bhora so far, inspite of having THE best KC Das in namma Very Own Bengaluru🥰.
Thanks for sharing so many wonderful details as always, ONLY those passionate like you can present a meticulous details like this.
Thanks a million Chef
I wish I was there when you made it...,and I could eat all of them....oh! my mouth is watering...these are sooo much tempting...chef you are the great person...I just love your this bengali vibes...
Mr Brar, hello from Canada! My husband’s most favourite Mishti is Jol bhora shondesh. I made him watch your episode and he went crazy. I want to make it for him. But don’t have half of the ingredients 😂. It was a pleasure to watch you make this masterpiece!! Thanks and keep up the great work 👍♥️
Thank you so much Sir for the recipes of these delectable sweets. Being a Bengali, I love Nolen Gurer Sondesh and Jolbhora. You are such an amazing person. I can watch you cook and hear you speak for hours on end. Your intelligence and volubility leaves me spellbound each and every time. You are simply impeccable in your art and a master storyteller. There is magic, politeness and humility in your voice, compassion in your eyes and your hands are undoubtedly magical. Your smile is so reassuring and beautiful. I am your biggest fan. Huge respect for your passion, your knowledge and for you as a person. You are really the best. Lots of love and respect and gratitude. Stay safe and healthy and forever happy.
I can't say what it feels when I listen Bengali terms on Ranveer's accent ❤️.... Thank you so much sir... 🔥🙂
Hats off.... guruji.. ur best.. u make any difficult thing so easy... lots of love .. stay blessed always.. 🙂
Feeling proud to be a bengali. Thank u ranveer ji for apriciating the beauty of Jolvora Sondesh. This is a real gem. This is the only channel where I can learn not only the receipe but also the facts and history of the ingredients and the food. Sending heartiest love from bengal,the sweetest part of India to the sweetest person. 💗
Thanks bro…I am going through some ….😩time right now but when I heard your opening line in this clip it brought a smile to my heart….thx.
He's such a charmer! Be it his knowledge, be it his way of linking science with food, or that innocent yet mischievous presence on camera is what brings the viewers!!
Chef, your videos aren't just recipe videos, they lend an incredible experience, all because of you being so well read and being a great host
these are not just recipes, these are lifesavers for expat Bengalis who don’t have access to these gems, goes without saying your bengali pronunciation is on point!
We call jolbhora "tal-sash" as well... which is bengali for ice-apple. So glad that you portrayed the bengali sweet in its full authenticity .. accents, history... Would love to see you do bengali sweets history on the inventor/makers someday.
Hello Hello ji . Chef Ranveer you are just incredibly Awesome. I am not good with words,I don’t know what to write but you are just amazing. You are like an encyclopedia. I am in awe of you . ❤️😍🥰😘
That's the reason why I see chef ranveer vedio's he not only tell cooking but also tell many things about cooking from science to geography... thank you chef 🙏🙏
Very delicious recipe.
Thanks for sharing
Fully watched
stay safe and stay blessed
The smile of Chef's face when he preparers any Bengali dish shows that how much he is influenced by our culture. Being a Bengali,watching this is really a delight 😇❤️
P.S : In Bengal "Jolvora Sandesh" is also addressed as "Talsash Sandesh" for it's shape and texture.
Osadharon trust me i had no idea of term jilen gur since we only look for nolen gur. Thank you
Paaji dhonyobaad! The connect you establish with Bengal and us Bengalis through this amazing craft of yours is impeccable to say the least. Once again, DHONYOBAAD DADA 🙏😊♥️
Jol bhora ..woohoo... Thanks Chef sirji ..khao to Man bhara...also thanks for tal sash u mentioned at last..for the shape..Subho bijoya from all bongs ...😍
Being a Bengali....really I feel proud of sondesh but u really deserve ❤️ and🙏 ... thank u chef.....a great dhanteras and Happy Diwali to you and your family
Chef your recipe is making me miss, India, Kolkata, jol bhora Sandesh and jhola gur so much. Enjoying watching you cook. ❤️
Ranveer Sir, If you are reading this you already know that even simple bengali dishes such as gorom bhaat + ghee + aloo chokha + maachh bhaja can fill you with such emotions that can leave you speechless❤️... Always looking forward to your videos and much love❤️
wowww sir sondesh is sweet but ur sweetest among all..loads of respect n good wishes too you
Mouthwatering 😋....with detailed history and meaning ful sandesh 👌😀
You made a simple sweet, you brought a thousand smiles, you won a million hearts. Ranveer is baar humlogo bataya, ke aapka jawab nahi
I love Bengali Sweets. These look delicious and something can be tried at home. I will probably have to watch it couple more times. But with the first watch, I’m a bit confused as to out of the three which one started and ended. How exactly did you make chenna! I was also looking for an explanation of difference between chenna and paneer making processes.
Special mention- I may have missed a few steps coz all of my focus was on the background decor than the recipe. It’s beautiful!
Kitna ache se samjhate h ap.. samjhana aur sikhana dono hi Kamaal... 😍😍😍 Amazing RB 😎
Just loved it and your dedication! One of the favourite sweets! Love how you explain everything.
Thank you soooo much for loving n showing our tradition to all across the county n overseas as well🙏🏻🙏🏻🙏🏻. Lots n lots n lots of love from Kolkata, West Bengal. Love u ranveer ❤❤❤
Now this is where Diwali starts for me. Today my mom made gujiya and Ranveer made Sondesh. These 2 things indicate DIWALI. Loved the recipe chef.♥️♥️
❤️❤️
Try Sandesh mere bhai! Try Sandesh!
"Saari duniya ek taraf aur nolen gur ek taraf" ❤️❤️ . Captures the essence of being a Bangali, lots of love from West Bengal 😀😀
Being a Bengali it is an amazing moment to see you preparing sandesh. Thank you so much sir. I love watching you cooking our famous recipe. Thank you. Lots of love from Kolkata
I don't know how to appreciate you Ranveer. Just loved it..❤❤❤❤❤❤❤❤❤❤❤❤ I will make it for my Ganu baba in his Ganesh Chaturthi. Thank you so much for your videos. Infinite love from West Bengal
Love you Chef Ranveer ❤️❤️❤️
Finally another Bengali recipes 😄😄😄
My favourite misti I'd Nolen gur er Sondesh. Thanks a lot for this recipe.😋
Nolen gur is amazing combination, it's my favorite. I eat it 🤤 through out the winters. Love from Bangla.
Please come to Bengal in winter and enjoy the beauty.
Seriously....sir apko hazar koti pranam....bengali toh hunn...phir bhi naye se pyar ho gaya bengal se ....nolen gur ka history batake toh apne hum sabka dil jit liya sir.... thank you for showing Bengal's Heritage such wonderfully to the world.......words kam par rahe hai apke samman mein...🙏🙏🙏
Omg…it’s awesome… I miss my city of joy and sondesh .. thanks Ranveer
The way he pronounced "sondesh"... Being a proud bengali again I fall in love with him
Thank you chef for bringing forward the star of Bengal and letting people all over India to know about this amazing sweet...winter is coming so can't wait for jalbhara which is also known as taalshansh / iced apple sondesh😊
Dear Ranveer,
Your love for bengal is very much obvious from your other episodes also.As you rightly said... Duniya ko pata hona chahiye.....,I request you to present some more signature dishes from Bengal Culinary .
Thanks a lot and tons of love
This was a very interesting history of “shondesh”. Thank you Chef for sharing. ❤️👏🙏
Oh chef! Not only your way of cooking or recepies , but your bangla accents and love for bangali cuisines.. just have stolen my heart! All my kitchen equipments have got your RB mark 😀 wish could show u once
Absolutely amazing!! 😋😋
Sondesh are true love for all Bengalis like me.🤗🤗 Will definitely try it,😊😊 during Deepawali.
Much love❤❤ and regards to you from Kolkata.
Light lamps to celebrate the victory of light over darkness, good over evil. But don't burst the cracker to do your share in limiting pollution. 2. Bless yourself and the world with a safe and happy Diwali
Nolen gur. Pride of Bengal. Thank you Ranveer 🙏 for this amazing sondesh making episode. It feels nice to see your bengali connect.
Guruji,
The origin of Jolvora Sandesh comes from Chandan nagar of Hoogly district West Bengal. It was ordered by a Zamindar of that area to FELU MOYRA (RENOWNED HALWAI of that area). To make a fool of the husband of his newly married Grand daughter. The Sandesh has to be filled with some liquid, so that the moment the poor boy bites it it will spill and his Dhoti will be stained. FELU MOYRA Developed it by filling ROSE WATER inside. Much later after lots of trials and errors NOLEN GURER JOLVORA was developed by the MOYRAS (Bengali Halwais) of Shimle Para. An area of North Kolkata famous for Bengali Sweets. There are two types of JOLVORA. KORAPAK (Tough) and NARAM PAK (Soft). The SHONDESH you made is NARAM PAK.
Dada thanks so so much !!!
@@RanveerBrar Guruji. I accept this as my best possible compliment.
Really appreciate the way you highlight and explain with so much details about a regional food. As a Bengali I feel so good that you have explained everything so perfectly.
Bengali people
I love every part of your culture - fish (I dont like fish but other than that ur culture is beautiful)
Oh paaji.... Darun...... nolen gur er kotha bolechen. Saari duniya ak taraf nolen gur ak taraf...
Akkebarey hoq kotha... As we bangali's say.
When my very own, very beloved chef makes dishes like sondesh, eggrolls I feel hungry..
Jol bhora sondesh is like an emotion for us bangali's..... Sirf aur sirf nolen gur se please...
Taal saansh sondesh.. taal er gur and taal er shape... As you said. Uff brar dada darun.... Fatafati