Aam sandesh (Mango sandesh)

Name: Aam sandesh (Mango sandesh)
Total time: 1800 s
Yield: 12 pieces
Cuisine: Indian
Ingredients: 1 pinch Saffron; 1 ½ litre Full cream milk; 2 tbsp Lemon juice; 1/2 cup Powdered sugar; 1/4 cup Milk powder; 1 Mango puree; as required Pistachio; as per need slivers and silver foil for garnishing(optional)

Jyoti Prakash Assudani @cook_24726422

#summerdelights
#week4
#cooksnapchallenge
#aamsandesh

Mango Sandesh is a Mango twist of the classic Bengali sweet Sondesh. It is made by making fresh chenna and flavoring of mango puree.

#summerdelights
#week4
#cooksnapchallenge
#aamsandesh

Mango Sandesh is a Mango twist of the classic Bengali sweet Sondesh. It is made by making fresh chenna and flavoring of mango puree.

Jyoti Prakash Assudani @cook_24726422

#summerdelights
#week4
#cooksnapchallenge
#aamsandesh

Mango Sandesh is a Mango twist of the classic Bengali sweet Sondesh. It is made by making fresh chenna and flavoring of mango puree.

#summerdelights
#week4
#cooksnapchallenge
#aamsandesh

Mango Sandesh is a Mango twist of the classic Bengali sweet Sondesh. It is made by making fresh chenna and flavoring of mango puree.

Saved

Ingredients

30 minutes

12 pieces

1 pinchSaffron
1 ½ litre Full cream milk
2 tbspLemon juice
1/2 cupPowdered sugar
1/4 cupMilk powder
1Mango puree
as requiredPistachio
as per needslivers and silver foil for garnishing(optional)

Saved

Steps

30 minutes

1

Soak saffron in a tsp of milk.
Keep aside.
Boil milk in a heavy-bottom pan.
When it starts to boil, simmer the heat and add lemon juice.
The milk with curdle.
2

Let it simmer for 2-3 minutes.
Strain the milk in a cheese cloth and collect the paneer.
3

Hold the cheese cloth under running water and wash the paneer to get rid of lemony taste and smell.
Hang the cheese cloth from a support to get rid of excess water for about an hour.
4

Remove the paneer from the cheese cloth and mash it with the heels of your hands till it is smooth.
Add powdered sugar and mash for another 2 minutes.
5

Add the panner in a non-stick pan.
Add mango puree and milk powder.
Mix nicely and cook on medium heat for around 10 -12 minutes, till the mixtures thickens and starts to leave the sides of the pan.
Remove the pan from heat.
Cool the mixture.
6

Make small balls from the mixture and flatten them a bit.
Brush the milk with saffron on top of the sandesh.
Sprinkle slivered pistachios on top.
Garnish with silver foil.
7

Garnish with your choice