Sandesh or “Sondesh” is a famous sweet dish from Bengal, this Mishti is Milk based and is prepared from Chhena (when milk is separated from water by adding lemon or vinegar). Sandesh is very easy to make and Bengalis love to make this mithai or Bengali mishti at the house. Bengalis spend not only great time on thinking about the food but also on its preparation and eating.
Sandesh is a low sugar, light sweet. While making this, one can control the sweetness in it and the taste remains the same.
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- 1-liter Full creme Milk
- 2 Medium sized Lemons
- 1/2 cup castor sugar
- Green cardamon as per taste
- Chopped Pistachios
- 1/2 cup saffron syrup
Method
Take a deep non-stick bowl and add milk into it, boil the milk, add lemon juice and keep stirring till the milk curdles. No strain this and refresh the chenna in cold water.
Now transfer this chenna in a clean muslin cloth and squeeze till all the water is drained out from this muslin cloth.
This is to remove the tartness of lemon. Hold the muslin cloth tight and squeeze out every drop of water from it.
After this, knead the chenna well with our hand, while kneading add caster sugar (Powdered sugar), green cardamom and mix well until the chhena become smooth.
Now transfer this to a non-stick pan and put it on a medium flame for 10 minutes. After the remove the pan from flame and let it cool for some time, you can also transfer this 2-inch square plate.
When this is cooled, your famous sweet dish from Bengal, Sandesh (Sondesh) is ready to eat.
Cut in equal squares, and garnish with Chopped Pistachios and saffron syrup on to it. Place them in a refrigerator and relish eating whenever you crave for something sweet.
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The post Sandesh | Bengali Mishti Recipe By Asha Mehra appeared first on Wayways.
