Mango Sandesh। আমের সন্দেশ

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.