One of the things that make me nostalgic during summer is the Mangoes. Back home, we have a big mango tree in our backyard which yields the sweetest and the juiciest mangoes ever. Staying miles away from home, I do not get chance to taste it but feel happy about it that my folks back home are enjoying. We get a few variety of mangoes here, throughout the year. Few days back we got hold of a big batch of Kent mangoes which were quite sweet. After having quite a few as is, I decided to make this Aam Sandesh, a Bengali sweet! These came out perfect!
Aam Sandesh is made with homemade paneer known as chhena. Mildly sweet and melt in the mouth Sandesh with subtle mango flavor is sure to please the taste buds.
Tips:
The Sandesh tastes great when fresh. Store the leftover Sandesh in an airtight container for a couple of days in the fridge. Bring the sandesh to room temperature before serving. The amount of sugar in the recipe depends on the sweetness of the mango. If the mango is not too sweet, you may add a couple of tablespoons of sugar. If you do not have moulds, you may just roll into balls and slightly flatten them between your palms.
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HOW TO MAKE AAM SANDESH
- YIELD: 10-12
- PREP: 15 mins
- COOK: 10 mins
- READY IN: 55 mins
Aam Sandesh is made with homemade paneer known as chhena. Mildly sweet and melt in the mouth Sandesh with subtle mango flavor is sure to please the taste buds.
INGREDIENTS
- 4 cups whole milk
- 2 tablespoons lemon juice/vinegar
- 1 medium ripe mango
- 4 tablespoons sugar see tips
- 1/4 cup milk powder
- 2 pods green cardamom
- 1 tablespoon pistachios chopped finely for garnish
INSTRUCTIONS
- Heat the milk at medium high, stirring occasionally. Once the milk starts to boil, lower the flame and gradually add the vinegar. Stir gently. The milk starts to curdle and separates from the cheese. Strain the liquid through a strainer lined with a cheesecloth. Bring all the sides of the cheesecloth together and tie a knot. Hang for at least 30 minutes.
- Meanwhile, peel and cut the mango in chunks. Blend to make a smooth pulp. Strain the pulp if the mango has fibers. Crush the cardamoms in a mortar and pestle. Set aside.
- After 30 minutes, transfer the cheese or chhena to a plate and knead well with the heel of your palms to make a smooth dough. Transfer the cheese dough to a pan along with the sugar and mango pulp. At medium-low heat, cook the mixture stirring continuously to avoid sticking to the bottom of the pan. Cook for 10-12 minutes or until the mixture becomes thick and starts to leave the sides of the pan. Add the milk powder and mix well. Do not overcook the mixture. Transfer the mixture to a large plate and let it cool for some time.
- When the mixture is cool enough to handle, start to knead the dough for 2-3 minutes until smooth. Divide into 10-12 portions. Take each portion and press lightly onto a Sandesh mould and gently take out of it. Place the Sandesh on a butter paper lined plate. Repeat with the rest of the portions. Garnish with finely chopped pistachios. Serve slightly chilled or at room temperature. Enjoy!
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