First up: Roughly chop the mangoes & put it in the blender jar...get a nice smooth purée/paste without adding any water at all

Post its blending- that’s how it’ll look like...Heat up a pan/wok to boil & cook this mango purée to increase its shelf life for the longer period of time & once prepared, cooled down- it can be stored in an airtight container for future use in anything that calls for the same- Mango Purée

Once done: Allow it to cool down & be in the RT- In the meanwhile, get the homemade Chhena ready & hung over at least for about a couple of hours time for its further use next, in the dish

In a small bowl: Take about a couple of tbsps of slightly warm milk & soak a few strands of saffron in it to enhance the tastes, textures & colours in this very dish

My earlier several recipes has the detailed info on how to prepare the homemade Chhena- Kindly, refer to the same Please 👍🏻

Now, in the Blender Jar: Add in the Chhena post it’s hung hours- Add in the rest all other ingredients aforementioned one by one & then, initially churn it to the pulse mode for a few times- scrape the sides of the blender jar & then, again churn it to get the final nice, creamy & smooth texture of the very Sandesh batter/mixture

Prepare the baking dish/pan: Line it up with the parchment/butter paper, set aside...(This need be done at the outset/beginning)- Now, pour in this blended mixture into this pre-lined baking dish & tap it a few times to release its suppressed air inside

The top should look smooth, as much as is possible... Sprinkle the finely chopped Dry Fruits over the same, a few saffron strands as well...this will enhance not only its looks but will heighten its tastes & aromatic flavours to the next level, simply

Again, tap it a few more times to set the entire thing evenly...In a big, heavy bottomed pan- place a stand, pour in some water- Ensuring, the Baking Dish with the Sandesh mixture shouldn’t touch the water level at any point, heat up the pan first

In the meanwhile, wrap the baking dish with an aluminium foil to ensure that, no water can get inside it while steaming for such long...

When the water starts absolutely rolling boiling: Reduce the flame to the lowest possible flame & place baking dish now- Very gently, carefully & cautiously

Allow it to cook/steam for at least, 35-45 mins. (Depending on the individual sizes of the vessel, flame/oven temp. etc. Be very watchful/mindful of the TIME for steaming the same & that the vessel should not anytime touch the water & there’s no hole/ perforation on the aluminium foil/cover

Post the set time is over: Turn off the flame and let sit inside the hot vessel with the cover for about 15-20 mins time & then, allow it cool down completely & come to the RT....Once it’s in the RT, put it in the Freezer for an hour or so...

Then, take it out- Un-mould the same to a separate plate/dish, take out the parchment paper carefully & gently- Slice it up, according to your own choice & then again, refrigerate it again, for another 2-3 hrs time min. And, take it out only then- when you wanna serve it absolutely chilled

Relish this DELISH
Mazaa Karo...Mazaa Karao !!!