LYCHEE MANGO SONDESH / BENGALI MANGO SANDESH RECIPE
LYCHEE MANGO SANDESH
BY DISHA LAHORI
INGREDIENTS
- 1 cup chena roughly
- 1/2 cup Mango 🥭 Pulp fresh or canned
- ½ cup sugar
- 1/4 tsp cardamom powder
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.
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