Nolen Gurer Mishti / Palm Jaggery Sweet

We kind of celebrated Valentine's day in a different manner...nope no flowers and dining out but He handed over a Cadbury 'Silk' before leaving for his office and informed me about his late evening meeting ! So there you go ...But I thought of pampering him with his favorite dishes and sweet so that later I can bring up this favour for my use ;-). Made moist fudge Nolen Gurer Mishti to end the so called Valentine's Day !

Ingredients:
1 ltr full fat Milk
2 tbsp Lemon juice or vinegar
1/2 Dessicated Coconut 
1 tbsp Sugar
1 cup Date jaggery 
1 tbsp Water
2 tsp Ghee

Method:
Grate the desiccated coconut and keep it aside. Boil milk in a heavy bottom pan, once the milk starts to boil add lemon juice or vinegar and stir. In few minutes milk will separate from water and you will see greenish whey. Turn off the heat and let it remain like this for 2 minutes. Place a muslin on the sieve and pour the curdled milk. Bring the four corners of muslin together (to make a potli) and tie them. Wash the chana /chenna potli under running water to wash off flavour of lime juice. Gently twist the cloth to remove any excess water and hang the chenna potli over sink to drain out excess water for 1/2 hour.

 Transfer the chana to a mixing bowl and knead lightly with your finger tips. Now here you can see in all the pictures granular chenna as I personally like it that way . In between gather the whole mixture at intervals and keep kneading.  Place a heavy bottomed wok on gas top. Pour a tbsp of  water and jaggery and stir continuously on low flame (do not let it unattended) . Keep stirring on low flame till the jaggery melts. Add the chana mixture into the pan. Soon you will notice the chana mixture is coming together. Add sugar here and check the sweetness and adjust it.

 Keep stirring the mixture until it feels sticky yet moist and leaves the side of the wok. This part is crucial as over doing it will dry up the mixture. It ought to be moist and warm enough to be rolled into marble sized balls. Smear a bit of ghee on your hand, scoop out a spoonful of chana mixture and roll into walnut sized balls. At last roll the balls in desiccated coconut. Serve these immediately or you can even refrigerate and serve them later Enjoy this simple, delicious chana/chenna balls.