Danadar | How to make Danadar Mishti

Danadar

Danadar is my choice for D in the A to Z Bengali Sweets Series. Β 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 this 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

Danadar

In this A to Z Bengali Sweets for Protein Rich dishes:

A for Aam Sandesh
B for Bhapa Sandesh
C for Channar Puli

How to make Danadar

Danadar Mishti

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.

Print Recipe
Danadar | How to make Danadar Mishti
Danadar is a Bengali Sweet cooked similarly as Rasgolla and soaked in a thick sugar syrup that finally makes the sweet crunchy. You will also find most sweet shops rolling this over sugar to coat the outside.
Danadar
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Sweets
Cuisine Bengali
By Cook Method Boiled, Stovetop
Occasion Diwali, Festival Meal
By Diet Protein Rich
Dish Type Paneer Dishes
Prep Time 10 minutes
Cook Time 15 minutes
Servings
pieces
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
Other Ingredients
Course Sweets
Cuisine Bengali
By Cook Method Boiled, Stovetop
Occasion Diwali, Festival Meal
By Diet Protein Rich
Dish Type Paneer Dishes
Prep Time 10 minutes
Cook Time 15 minutes
Servings
pieces
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
Other Ingredients
Danadar
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Making the Danadar
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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
  1. 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.
  2. 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.
  3. 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.
  4. 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
  5. Before serving garnish with rose petals and loads of finely chopped nuts.
Recipe Notes

If the sugar syrup you have made is excess, you can remove some and reduce the sugar syrup along for 5 mins, then add the danadar to be cooked further.

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27 comments

  1. 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 πŸ˜†

  2. 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.

  3. 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

  4. 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.

  5. 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 πŸ™‚

  6. 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 β™₯ pinning it for later

  7. This is such a well explained recipe!! I have never made them at home ..but after seeing your post will definitely try it soon πŸ™‚

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