LYCHEE MANGO SONDESH / BENGALI MANGO SANDESH RECIPE

LYCHEE MANGO SANDESH

BY DISHA LAHORI

INGREDIENTS

PREPARATION

Bing 1 litre full fat milk to boil in any heavy bottom pan .

Once it starts boiling turn off the flame .

Add 1 tbsp lemon juice and stir well. NOTE – IF the milk doesn’t curdle then add more 🍋 lemon juice.

The milk will start curdling.

Pour the curdled milk on any cotton cloth or strainer and strain away the whey .

Wash it to remove the lemon 🍋 flavour.

Gather the cloth from all 4 sides and squeeze the chenna well to remove excess moisture .

Transfer to a plate and start knead , see that there are no lumps .Don’t apply too much pressure while kneading .

Now the chena is ready to use .

METHOD

Take sugar + mango 🥭 pulp until the sugar melts and mango pulp become thick

Add chena in the cooked mango pulp and stir until it becomes thick .

Stir contionously and cook on medium heat for around 10 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.

Once you are able to touch , mash well to remove the lumps.

Knead into a soft dough without applying pressure .

Mango sondesh is ready to serve.

You can garnish with pista and serve .

I stuffed it in lychee before stuffing .

NOTE

You can also use frozen mango pulp if fresh mango pulp is not available.
You can also try your favourite flavour like strawberry, Rose Syrup,Chocolate, pineapple, etc.
Always use fresh homemade chena(paneer) for the best results.
Adjust the sweetness as per your taste.
Serve it chilled or at room temperature as per your choice.

FOR MORE RECIPES CLICK ON THE NAMES BELOW:-

previous post next post

blogger

DON'T ORDER , JUST COOK !

You must be logged in to post a comment.

Mary's Kitchen