Steamed Ice Cream Sandesh: TWO in ONE

Name: Steamed Ice Cream Sandesh: TWO in ONE
Total time: 10800 s
Yield: 12-16 people
Cuisine: Indian
Ingredients: 1 L Fresh Milk (Full Cream): Boiled; 2 tbsps Fresh Lemon Juice (Mixed with Equal Quantity of Water); 1/4 Cup Milk Powder; 1/2 Condensed Milk; as required Dry fruits (Whichever Available Handy): I’ve used- Almonds, Cashews & Pistachios; As needed Garnish: Same Dry Fruits (Chopped); as required strands of Saffron/Kesar: (Optional); 1 tbsp Matcha Powder (For its 2 in 1 Effect); 1 piece cheesecloth; 1 Strainer (Big); 1/2 L Cold Water (To wash the Chhena in order to remove the smell of the lemon juice or vinegar used for the curdling of it); 1/2-1 tsp Green Cardamom Powder (Homemade); 1/4 Cup Fresh Milk: Boiled; 1 round/square cake tin/mould- Lined up with a parchment paper & greased; 1 tbsp Ghee (For greasing the cake tin); 1 piece Aluminium Foil Paper (To wrap/cover the cake tin)

Anamika Banerjee @LadyLazarrus_9663

Bangalore- INDIA

It’s absolutely decadent and delectable !
Unless one makes it on his/her own, they don’t get to know how much easy yet delicious it can be

#GA4
#Week8
#Steamed

It’s absolutely decadent and delectable !
Unless one makes it on his/her own, they don’t get to know how much easy yet delicious it can be

#GA4
#Week8
#Steamed

Anamika Banerjee @LadyLazarrus_9663

Bangalore- INDIA

It’s absolutely decadent and delectable !
Unless one makes it on his/her own, they don’t get to know how much easy yet delicious it can be

#GA4
#Week8
#Steamed

It’s absolutely decadent and delectable !
Unless one makes it on his/her own, they don’t get to know how much easy yet delicious it can be

Saved

Ingredients

3 hrs (prep to dish)

12-16 people

1 LFresh Milk (Full Cream): Boiled
2 tbspsFresh Lemon Juice (Mixed with Equal Quantity of Water)
1/4 CupMilk Powder
1/2Condensed Milk
as requiredDry fruits (Whichever Available Handy): I’ve used- Almonds, Cashews & Pistachios
As neededGarnish: Same Dry Fruits (Chopped)
as requiredstrands of Saffron/Kesar: (Optional)
1 tbspMatcha Powder (For its 2 in 1 Effect)
1 piececheesecloth
1Strainer (Big)
1/2 LCold Water (To wash the Chhena in order to remove the smell of the lemon juice or vinegar used for the curdling of it)
1/2-1 tspGreen Cardamom Powder (Homemade)
1/4 CupFresh Milk: Boiled
1round/square cake tin/mould- Lined up with a parchment paper & greased
1 tbspGhee (For greasing the cake tin)
1 pieceAluminium Foil Paper (To wrap/cover the cake tin)

Saved

Steps

3 hrs (prep to dish)

1

Preparing the Chhena: Take a Saucepan & Boil the Milk
2

Once it’s boiled- turn off the flame & allow it to cool down for about 2-3 mins time & then, add in the lemon juice & water mixture gradually while stirring continuously but gently
3

The milk starts curdling now & once it’s curdled- stop adding in the left over citric acid solution (if any)
4

Strain the Chhena & Whey into a large bowl, with the help of the strainer & muslin/cheesecloth
5

Squeeze out the excess water a bit, if any at all- ensuring that it’s not completely dry & surely retain the moisture in the same
6

No need to hang it on for extra dryness since we need sufficient moisture retained in it for the Sandesh
7

In a blender jar: Add in the Chhena, Milk Powder, Green Cardamom Powder, Condensed Milk, Chopped Dry Fruits & pulse it a few times
8

At this point: The mixture seems to be very sticky & will be a bit difficult to blend into a smooth mixture- hence, now add in the required milk to it
9

Blend it to a smooth batter/mixture now by pulsing it again for a few times while scraping its sides at every intervals of the pulses
10

Now, Smear some ghee in the Cake Tin/Mould- with a brush & line it up with a parchment paper
11

Pour in the Sandesh Batter/Mixture to it & spread it evenly, with a spatula & sprinkle the matcha powder over it evenly & also the left over chopped dry fruits & then, cover it with an aluminium foil paper
12

In a big wok/Pan: Pour some water & place a stainless steel stand ensuring that the cake tin doesn’t get immersed into the water & is just under its bottom only & allow it to boil over the high flame, putting a lid on it
13

Once, the water starts boiling- Reduce the flame now, to the lowest & place the covered cake tin on it & cover its lid & allow it to steam for about 40-45 mins time
14

Turn off the flame now & allow it to cool down inside the big pan itself until the cake/Sandesh tin can be taken out
15

Once it’s cooled down completely- Take out the Cake Tin, check with a toothpick- ensuring it comes out clean & then with the aluminium foil on- put it, in the refrigerator to be chilled for at least 2-3 hrs time before serving it absolutely, chilled
16

ENJOY....The most delectable STEAMED ICE CREAM SANDESH

Saved

Cooksnaps

Saved

Anamika Banerjee @LadyLazarrus_9663

on November 09, 2020 21:29

Bangalore- INDIA

A hardcore Bong- that has a tremendous wanderlust in her blood as well as that much passion for cooking new ideas and recipes & also, camouflaging certain recipes across the globe-Of course, all that maintains its heritage and cultures in its looks and taste both yet caters to the day’s call/requirement to be health conscious but a great foodie that’s innate in her genes and tries to satiate the crowd- Be ANY, with all that 😊💁🏻‍♀️👍🏻