Aam sandesh

Bengal is famous for its three sweets mostly: Misti Doi (sweet curd), Rasogolla (soft cheese balls in sugar syrup) and Sandesh (fresh cheese sweets). The end of the festivity calls for some sweets. After the immersion of the idols, friends and family meet together to share warm hugs and wishes and end the almost weeklong festivity on a sweet note. Therefore, instead of going for some other desserts, I decided to try my hand for the first time on making sandesh. I had some mango pulp left and decided to flavor my sandesh with mango. While making it, I did not believe it would turn out so good. And how pretty they look. Like on the shelf of some sweet shop. Well, now I know I will not miss this particular Bengali sweet much!

 

 You can print the recipe for your kitchen here: PRINTABLE RECIPE 

INGREDIENTS:

(Makes around 30)

2lt milk

1cup milk powder

2cup mango pulp

1/2cup sugar

1/2sp cardamom powder

2tbsp lemon juice

Raisins

Small cupcake moulds

METHOD:

1.       First, make the chana. Put the milk in a thick-bottomed pot and bring to boil. Add 2tbsp lemon juiced diluted with warm water slowly to the boiling milk on low heat. Stir continuously and let the milk curdle.

2.       When the milk is curdled completely leaving behind clear green liquid, strain well using a cheese cloth.

3.       Put the chana on a plate and kneading with the heel of palm to get a smooth dough (around 5 minutes). Now add the sugar and knead again to get a little oily and very smooth dough without any lumps.

4.       In a wok, mix the mango pulp, chana, milk powder, fresh cardamom powder. It will form a thick batter like smooth consistency.

5.       Cook the mixture on medium-low heat stirring continuously. Take care that the bottom does not burn.

6.       Cook until the mixture becomes thick and leaves the sides of the wok forming a smooth dough.

7.       Remove from heat and let it cool a little bit.

8.       Spoon the mixture into the moulds forming a nice little flattish balls.

9.       Garnish each with a raisin on top.

10.   Cool it before eating. (Can be stored in refrigerator for a couple of days.)