Mango sandesh |How to make Mango sandesh
Mango sandesh recipe, an easy to make, delicious, traditional Bengali sweet made with fresh chenna, sugar and mango puree
Servings 12
Calories
Ingredients
- 2 cup chena
- 1 cup Mango Pulp fresh or canned
- 1/2 cup sugar
- 1/2 teaspoon cardamom powder
- 1 teaspoon pistachio and almond or as per your required sliced
- 2 litre milk
- 1/4 cup milk powder
- 2 tablespoon lemon juice
Instructions
Preparation:
- 1. Take 2-liter full-fat milk in any heavy bottom utensil for boiling. 2. When the milk starts boiling turn off the heat and lets it cool down. 3. Keep it 80% hot. 4. Add this lemon juice in milk and stir well. 5. The moment when milk curdling stop uses more lemon juice in the milk. 6. Pour the curdled milk on any cotton cloth. 7. Strain the whey. 8. Fold all the 4 sides of the muslin cloth and twist it gently so that all the whey that is in the milk solids gets evenly drained out. 9. Gather the cloth from all 4 sides and squeeze the chenna lightly about 3 to 4 times so that most of the whey gets drained out. 10. Take out the chenna onto a clean plate and press gently so that it is free of lumps and take care not to apply too much pressure.
Method:
- In a pan cook, sugar, and mango pulp until the sugar melts and mango pulp become thick.
- Add chena and milk powder in the cooked mango pulp and stir continuously until it becomes thick.
- Mix nicely and cook on medium heat for around 10 -12 minutes.
- Add cardamom powder.
- Cook until it gets a thick consistency and has left the sides of the pan.
- Remove from the flame and transfer to a plate, mash well to remove the lumps; it should have the consistency of soft dough.
- Use the prepared dough for making small balls and flatten them a bit.
- Make Brush the milk on top of the sandesh.
- Garnish with pistachio and almonds.
- Mango sondesh is ready to serve.