16 July 2009

Sandesh making recipe

Srila Prabhupada liked this Bengali sweet. It is very easy to make. The recipe is from
Tarla Dalal's site.

A light creamy delicacy from West Bengal made with curdled milk.

Cooking Time : 10 mins.
Preparation Time : 5 mins.

Makes 3/4 cup.

1 1/4 cup chenna (find recipe for making this below)
1/4 cup sugar
1.Add the sugar to the chenna and mix gently.
2.Cook on a very low flame in a kadhai stirring continuously with a flat wooden spoon.
3.Remove the kadhai from the flame at regular intervals so as not to overheat the sandesh. If it does over heat, it will become grainy and fat will separate.
4.The sandesh is ready when it leaves the sides of the kadhai and is neither too dry not too moist. It should have the consistency of a very soft dough.
5.The sandesh should be used immediately for making various shapes and garnishes.

This is the basic ingredient used in most Bengali sweets.

Cooking Time : 10 mins.
Preparation Time : 5 mins.

Makes approx. 1cup.

1 litre cow's milk
1/2 teaspoon citric acid (nimbu ke phool)
1.Dissolve the citric acid in 1/2 cup of water and keep aside.
2.Bring the milk to a boil in a pan, stirring continuously.
3.Remove from the fire and stir for 5 to 7 minutes till the milk is slightly cool.
4.Add the citric acid solution and stir the milk gently.
5.The milk mill curdle and the whey will separate. The whey has to be clear thus indicating the milk has completely curdled. Allow it to rest for 3 to 4 minutes.
6.Strain out all the whey using a clean damp muslin cloth.
7.Fold all the 4 sides of the muslin cloth and twirl it gently so that all the whey that is in the milk solids gets evenly drained out.
8.Gather the cloth from all 4 sides and squeeze the chenna lightly about 3 to 4 times so that most of the whey gets drained out.
9.Remove the chenna onto a clean plate and knead gently so that it is free of lumps and take care not to apply too much pressure while kneading the chenna.
10.It is advisable to use this almost immediately.
11.Use as required.
Points to remember :
Make sure that the milk is lukewarm while adding the citric acid mixture. Do not shock hot milk as it will affect the quality of the chenna.
Always use cow's milk for making chenna as it has a low fat content.
If you use buffalo's milk, let the milk rest after boiling it and then discard the skin that is formed.