Mango Sandesh

Mango Sandesh is a delightful fusion dessert combining the traditional Bengali sweet “Sandesh” with the tropical flavor of mangoes.

Recipe to make Mango Sandesh at home:

Ingredients:

• For the Chhena (Fresh Paneer):
  • 1 liter full-fat milk
  • 2 tablespoons lemon juice or vinegar
• For the Sandesh:
  • Chhena from 1 liter milk
  • 1/2 cup powdered sugar (adjust to taste)
  • 1/2 cup mango pulp (fresh or canned)
  • A pinch of cardamom powder (optional)
  • Saffron strands soaked in a tablespoon of warm milk (optional)
  • Chopped pistachios or almonds for garnish

Instructions:

Making Chhena:

1. Boil the Milk:
   • Pour the milk into a heavy-bottomed pan and bring it to a boil over medium heat, stirring occasionally to prevent it from burning at the bottom.
2. Curdle the Milk:
   • Once the milk starts boiling, reduce the heat and add lemon juice or vinegar gradually while stirring continuously.
   • The milk will curdle, and the whey will separate from the curd. If it doesn’t curdle completely, add a little more lemon juice or vinegar.
3. Strain the Chhena:
   • Pour the curdled milk through a muslin cloth or cheesecloth placed over a strainer. Rinse the chhena with cold water to remove the acidic taste of lemon juice or vinegar.
   • Gather the cloth edges and squeeze out the excess water. Hang it for about 30 minutes to drain out the remaining whey.

Preparing the Sandesh:

1. Knead the Chhena:
   • Transfer the chhena to a large plate. Knead it well with the heel of your hand for about 8-10 minutes until it becomes smooth and free of lumps.
2. Cook the Mixture:
   • Add the kneaded chhena to a non-stick pan. Cook it on low heat for about 5 minutes, stirring continuously.
   • Add the powdered sugar and mango pulp to the pan. Mix well and continue to cook on low heat.
   • Cook until the mixture starts to leave the sides of the pan and comes together as a dough. This will take around 10-15 minutes. Add cardamom powder and saffron milk if using.
3. Shape the Sandesh:
   • Remove the mixture from the heat and let it cool slightly. When it’s warm enough to handle, shape the mixture into small round balls or flatten them into desired shapes.
   • Garnish with chopped pistachios or almonds on top.
4. Chill and Serve:
   • Refrigerate the Mango Sandesh for at least an hour before serving. This allows the flavors to meld together.

Tips:

• Adjust the amount of sugar and mango pulp according to your taste.
• Use fresh, ripe mangoes for the best flavor. If using canned mango pulp, ensure it’s unsweetened to control the sweetness of the Sandesh.
• Be patient while cooking the chhena mixture, as cooking on low heat ensures a smooth texture.