Khoi sondesh

Name: Khoi sondesh
Total time: 1800 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 250 gm Khoi/ Popped Rice; 50 gm Khoya; for chena; 1 ltr milk; 100 gm Sugar; 2 Lemon; 150 ml Water; 20 Raisins for garnishing

Mamata Satpati @cook_mamata

Chandigarh

New way of making Bengali Sondesh by adding Popped Rice/ Khoi into it.

Mamata Satpati @cook_mamata

Chandigarh

New way of making Bengali Sondesh by adding Popped Rice/ Khoi into it.

Saved

Ingredients

30 min

5 servings

250 gmKhoi/ Popped Rice
50 gmKhoya
for chena
1 ltrmilk
100 gmSugar
2Lemon
150 mlWater
20Raisins for garnishing

Saved

Steps

30 min

1

Pour ¼ glass of water in the milk then heat the milk in medium flame.
2

After that squeeze 2 lemons in a small-sized bowl and mix rest of the water. When the milk begins to rise pour the lemon juice and the milk will begin to curdle. Soft chena is ready.
3

Now turn off the gas and strain the water immediately using a strainer. Pour it in a muslin cloth lined over a colander and remove rest of the water.
4

Then transfer the chena in a pate and mash it properly using your lower palm, add khoya and sugar to it and mash again.
5

Now in a kadhai put the mixture. Now turn on the gas in medium flame and stir the mixture until it becomes dry so that we can make balls out of it.
6

Switch off the flame and let it cool down for 2 min and then mix Khoi into it. After that make small-sized balls and simultaneously keep flattening it using your palms.
7

Savouring KHOI SONDESH is ready to serve after garnishing with raisins.