Danadar is my choice for D in the A to Z Bengali Sweets Series. In this google book, I read about Danadar, Danadar Sandesh and Dilbahar. I couldn't understand the Dilbahar recipe. So I shortlisted Danadar and Danadar Sandesh. I knew one is boiled version of the chhana and the other a Sandesh version. However, reading and trying to understand how these two are cooked, was going over my head.
I even referred to TheCalcuttawalla, which is no longer available site that talks about the sweets available in different sweet shops in Kolkata. The other choice I had was Dilkhush, Darbesh, whose recipes I couldn't lay my hands on.
Later I came across another Danadar recipe where the author talks about frying the sweet like gulab jamun but not entirely and then soaking in sugar syrup like Rasgulla. Once done, she says it has to be rolled in sugar. Finally, she didn't do that but went ahead leaving it in sugar syrup. So in all that confusion, I was still hesitant to go ahead.
Then when I was chatting with Sayantani, I mentioned about this Danadar recipe and she promptly shared another source. This one was more clear and I decided to go ahead with this.
Danadar is a dry version of Rasgulla. It is prepared similarly to how Rasogolla, Chum Chum and Rajbhog are made. However, it is dry with syrup still clinging on the outside, or rather dried sugar crystals are formed. Unlike the Rasgulla, where the sugar syrup is mild, this sugar syrup is thick and it is 1: 1 ratio of sugar to water. Once you boil the chhana in the preferred shape, it is then cooked further in the sugar syrup until it gets completely coated and dry. In the end, you will end up having a crunchy sweet, with a thick sugar layer coating it. Sometimes it is rolled over sugar as well in shops.
Essentially, this is similar to those fried sweets dipped in sugar like the Kaja, Gujiyas where the sugar crystallizes after drying off. I read that this is also one of the popular sweets sold in shops in West Bengal.
As I had mentioned already, I made 3 batches for each type of Bengali Sweets. In that, I took one batch which was approximately 1 cup or 250 ml milk. This yields about 4 to 5 numbers depending on the size and best suited since I was making so many varieties.
How to Make Soft Homemade Chhana for Bengali Sweets
How to Knead Chhana for Soft Bengali Sweets
In this A to Z Bengali Sweets for Protein Rich dishes:
A for Aam Sandesh
B for Bhapa Sandesh
C for Channar Puli
Step by Step Pictures for making Soft chhana for Boiled Bengali Sweets
Step by Step Pictures for Kneading the fresh Chhana for Boiled Bengali Sweets
Step By Step Pictures for Making Danadar
Danadar | How to make Danadar Mishti
Ingredients Needed:
For the Danadar
1 cup Milk / 250 ml (Full Cream Milk will be best)
2 tsp Lemon Juice (you may not use all of this)
For Sugar syrup
1 cup Sugar
1 cup Water
2 to 3 Cardamom
Other Ingredients
1 / 4 cup Mixed Nuts
Few Dried Rose Petals
How to make Danadar
Making the Danadar
Proceed to make the perfect chhana for making these soft boiled Bengali sweets. The paneer has to be soft and should have enough moisture.
Once the chhana is ready and left to drain the excess whey, let it drip for about 30 mins or so.
Take the paneer on the kneading board/plate and proceed to knead till the granules are really small. Read more about how to knead the chhana really soft to get smooth and soft Bengali Sweets.
Kneading takes about 20 to 30 mins to get the chhana to the texture you need to make. When I made the Ras Malai or Cham cham, I never knew about this step and even used all purpose flour. In truth, these boiled Bengali sweets like the Rasgulla, Ras Malai needs just chhana that is really kneaded very well.
When you feed you have kneaded the chhana well, pinch out small balls and roll between your palms. If the balls are smooth and soft, leaving a fat sheen on your palm, it means it’s done.
Now gather the chhana again and divide into equal balls. Shape them into a cylindrical shape or a wide rectangle shape of about 2 inches in height, 1/2 inch width. Set it aside covered.
Making the Sugar Solution for boiling the Danadar
The ratio of sugar to water is 1: 1 for Danadar. In a wide nonstick pan, melt the sugar and bring the water to a vigorous boil, add the cardamom.
When the water starts rolling boil, and the sugar is melted, gently drop in the danadar, reduce the flame and let it get cooked for about 5 minutes with a lid closed.
After 5 minutes, remove the cover, flip the danadar to the other side. By now the Danadar would have doubled. Continue the flame on low flame, cook for another 10 mins.
By now the syrup would have become very thick and starts to get dry with the Danadar nicely coated with sugar. Switch off and carefully the danadar from excess sugar syrup and let it cool down. This can be refrigerated or served at room temperature
Before serving garnish with rose petals and loads of finely chopped nuts.
Recipe
Danadar | How to make Danadar Mishti
Ingredients
For the Danadar
- 1 cup Milk / 250 ml (Full Cream Milk will be best)
- 2 tsp Lemon Juice you may not use all of this
For Sugar syrup
- 1 cup Sugar
- 1 cup Water
- 2 to 3 Cardamom
Other Ingredients
- 1 / 4 cup Mixed Nuts
- Few Dried Rose Petals
Instructions
Making the Danadar
- Proceed to make the perfect chhana for making these soft boiled Bengali sweets. The paneer has to be soft and should have enough moisture. Once the chhana is ready and left to drain the excess whey, let it drip for about 30 mins or so.
- Take the paneer on the kneading board/plate and proceed to knead till the granules are really small. Read more about how to knead the chhana really soft to get smooth and soft Bengali Sweets.
- Kneading takes about 20 to 30 mins to get the chhana to the texture you need to make. When I made the Ras Malai or Cham cham, I never knew about this step and even used all purpose flour. In truth, these boiled Bengali sweets like the Rasgulla, Ras Malai needs just chhana that is really kneaded very well.
- When you feed you have kneaded the chhana well, pinch out small balls and roll between your palms. If the balls are smooth and soft, leaving a fat sheen on your palm, it means it’s done.
- Now gather the chhana again and divide into equal balls. Shape them into a cylindrical shape or a wide rectangle shape of about 2 inches in height, 1/2 inch width. Set it aside covered.
Making the Sugar Solution for boiling the Danadar
- The ratio of sugar to water is 1: 1 for Danadar. In a wide nonstick pan, melt the sugar and bring the water to a vigorous boil, add the cardamom.
- When the water starts rolling boil, and the sugar is melted, gently drop in the danadar, reduce the flame and let it get cooked for about 5 minutes with a lid closed.
- After 5 minutes, remove the cover, flip the danadar to the other side. By now the Danadar would have doubled. Continue the flame on low flame, cook for another 10 mins.
- By now the syrup would have become very thick and starts to get dry with the Danadar nicely coated with sugar. Switch off and carefully the danadar from excess sugar syrup and let it cool down. This can be refrigerated or served at room temperature
- Before serving garnish with rose petals and loads of finely chopped nuts.
Notes
This is part of the A to Z Protein-Rich dishes, where I decided to showcase A to Z Bengali Sweets with Paneer/Chhana as the main source.
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vaishalisabnani says
I am a great fan of Bengali sweets and have always found them very tricky to make . You seem to have mastered this art , kudos ! All your sweets are absolutely gorgeous .
Srivalli says
Thank you Vaishali, coming from you, its a real compliment..:)
Padmajha PJ says
Everyday I am eager to see the featured dessert of the day. I never knew there are so many varieties of Bengali sweets. This too is new to me.
Rajani says
Coming here everyday reminds me of the visit to the sweet shops when I was a kid. I would always go to the Bengali sweet section and drool over the goodies. Much like what I am doing now ????
themadscientistskitchen says
Valli I am in a candy store n cannot choose what I want or here what I want to say. Me totally hungry n I want them all
Sharmila - The Happie Friends Potpourri Corner says
Another delicious sweet from you.. Kudos to your confidence in selecting the a-z in bengali sweets series 🙂 Daily morning you make me drool !!!
sizzlingtastebuds says
One ingredient - so many sweets ! This fried version of chenna is very tempting
Sapana says
You have done so much research on Bengali sweets. I guess you should write a book after the Mega BM, seriously hats off dear. The dandar misthi looks so delicious.
Anlet Prince says
you have made us await what is the new variation each day you are going to give us
Srividhya Gopalakrishnan says
The amount of research you have done... wow kudos to that. I am so astounded with the amount of dishes that we can do with chenna.
Sowmya:) says
If I had known about your theme earlier, I would have camped outside your house and happily eaten all these amazing sweets. This too looks fabulous and very tempting
Priya Suresh says
Wow Dandar misthi looks absolutely lipsmacking and seriously am stunned to see the number of dishes you are posting with milk, am in love with this dry rasgulla version.
Mayuri Patel says
OMG, the amount research you've done. Hats off to you Srivalli. The sweet looks absolutely tempting.Its something I would love to try making at home.
Gayathri Kumar says
That is a great research you have made for the sweets. I am so happy I could use all your research. This danadar looks so yum and as usual I am drooling here with empty stomach..
Simply Tadka says
Love the way you presenting your recipe, your writeups and every effort you did. Biggest fan. Amazing danadar sweet will try soon.
Gloria says
I'm a fan of bengali sweets and this seems to be very interesting..having tried rasgullas cham cham and the other sweets I guess its time to give this delicious sweet a try..looks really very inviting.
aanchalgupta3 says
Never tried this dessert before. Looks amazing!
Shibani says
Desserts are my weakness. This danedar looking so tempting and irrrstible...
Nicole says
This looks wonderfully indulgent! I would want to keep these for myself 🙂
Ruchisvegkitchen says
I am a die hard fan of Bangali sweets. Danadar looks so amazing. Crispy , soft and sweet what elae we nedd in a perfect dessert
Lathiya says
Awesome share and lovely pictures..I appreciate your research for each recipe you try
Vanitha says
I have always bought the dry version of rasagulla in stores; I love the crunch of sugar in every juicy bite. I have to make this now at home; thanks so much for sharing your recipe with step by step instructions 🙂
▵ ↟ Francesca_Sevenroses ↟ ▵ says
This is an absolutely amazing recipe. It's a bit daunting for someone like me who never made it before but I love how you took pictures of every step. Thank you! I'll be making this recipe soon ♥ pinning it for later
ruchi indu says
You seem to have mastered the art of making bengali sweets.... Lovely!!
Soniya says
This is such a well explained recipe!! I have never made them at home ..but after seeing your post will definitely try it soon 🙂
Dhwani Mehta says
The amount of research you have done… wow kudos to that. Very nicely explained.
firsttimercook says
Its totally new to me, never heard before. Will sure try in the coming festivities
That Foodie Mumbaikar says
The daanadaar recipe is wrong. The recipe you have given is for rasgulla and not daanadaar.
Srivalli says
Hello "That Foodie Mumbaikar", sorry to disappoint you on this. I have referred about 3 different sources for this recipe and all said the same. Since I am not personally involved or exposed to the versions available in stores, I have to trust the source and the sources are Bengali people. So I am happy with this recipe. Thanks for taking time to comment to dispute.
That Foodie Mumbaikar says
What's wrong is wrong. Hope people get to see some genuine and trusted recipes.
Srivalli says
As I have mentioned, I have got this recipe from trusted source. Recipes can vary from source to source. I always put in lot of efforts researching on the authencity. However, I can ony refer/source whats told to me. If you feel you have the correct recipe, pls do share. Will be glad to update. Thanks for taking time to drop in your thoughts.