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Thank you for stopping by my blog. It makes me excited to see names of newer countries added to my audience list.
It would be great to hear from you. So, write in with your recipes and food traditions. I would love to read about them and learn about your culture.
Your recipes may even find a place in my blog!
Till next time.... keep cooking.... :)
Rinki
Thank you for stopping by my blog. It makes me excited to see names of newer countries added to my audience list.
It would be great to hear from you. So, write in with your recipes and food traditions. I would love to read about them and learn about your culture.
Your recipes may even find a place in my blog!
Till next time.... keep cooking.... :)
Rinki
On the occasion KOBI GURU RABINDRANATH TAGORE'S BIRTHDAY .....I am sharing this lovely Aam Sondesh recipe. Hope you will try this out. I feel there should be an email id to send you the recipe, in the comments section it is very difficult to highlight the important points and also cannot attach the photographs of the dish.
ReplyDeleteAam Sondesh(Mango flavoured Sondesh) :
Ingredients:
Full Fat milk: 1 liter
Mango pulp: 1 cup
(I used one big mango(500gm); you can use canned pulps as well)
Powdered sugar: 1/3 cup
Condensed milk: 4 tbsp
Lemon juice: 1 tsp
Method:
First prepare the chena/ chana or cottage cheese: Heat milk on medium flame and bring to boil. Increase the heat and mix in the lemon juice and gently stir. Gradually it will start to curdle. Keep stirring with a gentle hand till you see light green water separating from the cheese. Switch of the heat and strain the water in a muslin cloth.
Hold the cheese in the cloth under running water and wash thoroughly to get rid of any lemony taste and smell. Bring the sides together and hang it to drain any excess liquid at least for 30 minutes.
Kneading the chana: After that take the cheese out on a plate and start kneading with the heel of your palm. Continue doing this till you get smooth dough and your palms feel the softness (approx. 5 minutes). Now mix in the sugar and again knead for another 3-4 minutes. At the end of this process you will get a little oily and very smooth dough without any lump.
Now peel and deseed the mango and puree the pulp.
Preparing the makha: Take a non stick pan and mix in the mango pulp, chana and condensed milk, the consistency would be thick batter like. On a medium low heat start cooking the mixture. You need to keep stirring it continuously to avoid from burning at the bottom, while doing so scrape the sides occasionally.
Keep on cooking this way till the chana becomes thick and finally take a dough shape leaving the sides of the pan (approx. 15 minutes). Switch off the heat and take it out on a plate or bowl. Cover and let it cool a little bit.
Moulding or shaping the sandesh: In the mean time wash the moulds and lightly grease the inside with a little ghee (clarifies butter). Pinch the dough and take small portion of the makha. Spread this on the mould in whatever form it is. Press with your palm and gently take them out of the mould. Repeat the process with the rest of the makha.
Serve warm or at room temperature. You can also freeze them for 3-4 days in a covered container.