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Mango Sandesh। আমের সন্দেশ

by Moumita Malla July 4, 2021
written by Moumita Malla July 4, 2021
Mango Sandesh। আমের সন্দেশ

Check this video of making Mango Sandesh

This is the Mango season. I thought of making Sandesh using Mango pulp, here I tried of making Sandesh by using mango pulp, chena or Cottage cheese and sugar. I have not added any food colour here. You have to make sure mangoes are sweet.

Sandesh is very famous sweet in West Bengal . Sweet plays an important role in  Bengali Cuisine. We Bengalis call sweet as ‘Mishti’. Almost all Bengalis have a sweet tooth. Though I do not like to eat sweet, instead of eating it I love to make it. Sandesh or Sondesh (Bengali pronunciation ) is an authentic Bengali delicacy. In Bengal , we make sweet specially with chhena or sweetened cottage cheese or sometimes mixed chena with mewa or khoya .

First of all Chena is made by cutting down boiling cow’s milk along with lemon juice. Second Chena is strained through a muslin cloth covered strainer and the excess water is drained out . Mewa (also known as Khoya/ Khoa) is a evaporated milk, made by slowly reducing  full fat milk until all that remain is a mass of slightly milk solids.

Few more sweets recipes

To get more Sweets and desserts recipes please click here

Mango Sandesh। আমের সন্দেশ

how to make Mango Sandesh

Moumita Check this video of making Mango Sandesh This is the Mango season. I thought of… Recipes mango, sandesh, sweet, mangosandesh Indian Print This
Serves: 4 Prep Time: 15 Minutes Cooking Time: 30 Minutes 30 Minutes
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

 

1 Litre Milk

1cup Mango Pulp

2 teaspoon Vinegar 

1/2 cup Powdered Sugar

Few Cloves

 

 

 

 

 

Instructions

Before making Sandesh, you will have to make Chena or Cottage cheese.

METHOD OF MAKING CHENA OR PANNER OR COTTAGE CHESSE:-

  1. Heat the milk in a large heavy bottom pan until just before it boil, switch off the gas.
  2. Add vinegar and stir constantly the milk until the milk starts curdling, solids curds will be separated from liquid whey.
  3. Place a thin cotton or muslin cloth in a strainer and strain out the whey from the curds.
  4. Rinse chena with cloth in the running water, it helps to remove the sourness of vinegar from chena .
  5. Make a tight knot in the cloth and squeeze out any excess moisture , hang it with kitchen sink tap for 1hour.
  6. After that , remove the cloth from the chena .
  7. The chena neither should have too much moisture nor be too dry .
  8. Take the chena in a wider plate , rub it well with your palms for 5 to 6 minutes to get smooth texture .

METHOD OF MAKING MANGO KESAR SANDESH:-

  1. Place a thick bottomed non stick pan on stove on a low flame.
  2. Add Mango pulp  and sugar and stirring for 2 minutes until it become light thick.
  3. Add the chena dough mixture, with continuous stirring cook on a low flame for 2-3 minutes,  stirring until the moisture would begin to dry up, remove the pan from heat and allow the mixture to cool.
  4. Take small portion of the mixture, knead it with your fingers and make a shape like a ball then pressing the right side of the ball little down to give a perfect shape of mango, put a clove on the top.
  5. Your Mango Sandesh is ready to serve.

Bengali sweetbengalisweetIndian Sweetmangosandeshsweets
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Moumita Malla

I’m a food lover who likes preparing good food, experimental recipes and exploring different cuisines. Foodglen is my creative outlet to express my love for all food lovers and chefs.

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