Mango Sondesh Recipe | Mango Sandesh Recipe

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Sondesh is one of the most popular Bengali sweets/ desserts made using fresh chhena (soft cottage cheese). It can be flavored with plain simple cardamom, saffron or even rose. Since its the summer season going on and mangoes are in abundance, I thought of flavoring it with these delicious stone fruits. Trust me these Mango Sondesh turned out absolutely heavenly and amazing. Do try the recipe once. 



Mango Sondesh Recipe | Mango Sandesh Recipe


INGREDIENTS

  • Full fat milk - 1 liter
  • White vinegar or lemon juice - 2 tbsp, diluted in 1/4 cup water
  • Mango puree - 1 cup
  • Fresh cream (I used Amul) - 1/4 cup
  • Ghee - 1 tsp
  • Sugar - 6 tbsp

Mango Sondesh Recipe | Mango Sandesh Recipe



Mango Sondesh Recipe | Mango Sandesh Recipe


METHOD

  • Line a strainer/ mesh with a cheese/ muslin cloth. Place a big bowl underneath the strainer.
  • Bring the milk to a boil. Switch off the heat and let it cool down for 5 minutes.
  • Start adding the diluted vinegar or lemon juice, whatever you are using, little at a time until the milk is curdled and you see the greenish whey separated from the cheese. Chhena is ready.
  • Immediately transfer the chhena to the muslin/ cheese cloth lined strainer. Wash the chhena with fresh water 2 to 3 times. Bring the ends of the muslin cloth together and tie like a potli.
  • Squeeze out all the excess water from the potli. Keep a heavy weight on the chhena potli for 15 to 20 minutes so that all excess water is drained off.
  • Now, cook the mango puree on medium-low heat until it thickens a bit. (I took the pulp of 1 big safeda mango and blended to a fine puree. You can also use store bought mango puree but then make sure to reduce the quantity of sugar you are using to make the sondesh. No need to cook the store bought puree.)
  • Keep the puree aside to cool down.
  • Next, once the chhena is ready, transfer it into a blending jar along with cream and blend to a fine paste.
  • Transfer this paste to a non-stick pan along with sugar and cook for 5 to 7 minutes on medium-low heat.
  • Once you see the mixture thickening, add in the mango puree and cook for another 8 to 10 minutes stirring continuously until the mixture starts leaving the sides of the pan and comes together as a dough.
  • Transfer this mixture to a plate and let it cool down completely.
  • Once its cooled enough to touch, knead it for 2 to 3 minutes to make a smooth non-sticky dough. You can grease your hands with some ghee to do this.
  • Now, take lemon sized portions of the dough using the sondesh moulds, make these mango sondesh. If you don't have the sondesh moulds, you can even shape them into pedas or laddoos.
  • Refrigerate for an hour so that they are set nicely.

Mango Sondesh Recipe | Mango Sandesh Recipe


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