Tal Sandesh

Name: Tal Sandesh
Total time: 3000 s
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 1 cup Tal pulp; 1/2 cup powdered sugar; 1 tsp cardamom powder; 1 cup Chana; 1/2 cup milk powder; 1/2 cup condensed milk; 1/2 cup chopped pistachios; Silver varq for garnish and more chopped pistachios; tin Ghee to grease the baking

Madhumita Bishnu @Madhubish27

Kolkata

#Win
#Week2
#Dec
#W1
Tal or Palm Toddy is a very delicious fruit to prepare desserts. One such is Sandesh. Using the pulp and making it into Sandesh. Let’s dig

Madhumita Bishnu @Madhubish27

Kolkata

#Win
#Week2
#Dec
#W1
Tal or Palm Toddy is a very delicious fruit to prepare desserts. One such is Sandesh. Using the pulp and making it into Sandesh. Let’s dig

Saved

Ingredients

Cooking time-10 mins, Preparation time-40 mins

3-4 servings

1 cupTal pulp
1/2 cuppowdered sugar
1 tspcardamom powder
1 cupChana
1/2 cupmilk powder
1/2 cupcondensed milk
1/2 cupchopped pistachios
Silver varq for garnish and more chopped pistachios
tinGhee to grease the baking

Saved

Steps

Cooking time-10 mins, Preparation time-40 mins

1

Cut the Tal, extract the pulp and add to blender to blend smooth. Make Chana and add to a plate. With your knuckles make the Chana free from any lumps
2

Add powdered sugar and mix well, bring it to heat
3

Keep stirring on low flame until the Chana comes out of surface. Add Tal pulp and mix well. Keep stirring
4

It should be coming out of surface. Add condensed milk and milk powder. Keep stirring. Add chopped pistachios, cardamom powder and mix well. Stir well
5

Place on a greased baking tin and flatten with back of ladle. Apply chopped pistachios and press lightly on the Sandesh
6

Cool completely and cut into desired shapes. Apply silver varq
7

Serve and enjoy 😊

Saved

Cooksnaps

Saved

Madhumita Bishnu @Madhubish27

on December 04, 2022 08:12

Kolkata

I’m a Home Chef and love cooking different recipes from all across the world. I enjoy sharing and learning from foodies like me. Follow me on my blog madhubish27.com and IG @madhubishskitchen, @madhubish. Thank you