- Boil the milk, curdle it using vinegar or a juice of lemon, drain the whey and collect the chenna. Wash the chenna under cold running water thoroughly, squeeze out lightly the remaining whey. Hang it or keep aside for 1 hr.
- Knead the chhana / cottage cheese with the heel of your palm for 10 -15 minutes until it become soft and smooth, palms become greasy. It should look like very soft smooth dough. Grated the Mawa.
- Heat a non stick pan. In low flame add prepared half of the chhana by mashing with spatula continuously stirring the chhana. Add sugar mixing very well. Now add remaining chhana, by mashing up string in low flame.
- After few minutes when sugar get dissolve very well add grated Mawa. Mix them all very well. After 10 mints mixture gets comes out easily from pan or while string when mixture gets comes out from pan add the mango plup by adding 2spn at a time.
- Don't mix all the pulp. Adding by 2 son at a time keep mixing very well and when you realize that the mixture gets absorb easily and comes out from pan side switch off the gass. Keep string for few minutes even after switch off the flame.
- After adding the mango plup don't keep the mixture on flame for long time, by doing this the aroma of fresh mango will gone. Cover the mixture and give your desired shape by grease ur plam with ghee.. while complete this shape process little fast.
- For mango stem I used clove n for leaf used Pista. Sandesh are usually served at room temperature that will give perfect taste. If refrigerated, then bring it to room temparature and then serve it.
Aam Sondesh
By Aparna Deb
Apr, 29th
643
Servings
4 persons
Cook Time
45 minutes
Ingredients
3
- 5
Ingredients
- Full fat milk
- Mango pulp
- Sugar
- Mawa/khoa
- Vinegar or lime juice
