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Sandesh - half traditionally with readymade Paneer and with the help of kitchen gadgets
by
Indrani Dhar
Calificación: 4.0
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%20than%20the%20sugar%20syrup%20immersed%20sweets(like,%20Gulab%20jamuns).%20For%20the%20new%20year%20celebration,%20I%20made%20this%20famous%20bengali%20sweet,%20Sandesh%20at%20home,%20which%20was%20on%20my%20wish%20list%20for%20long%20time.%20After%20seeing%20Soma's%20awesomely%20beautiful%20post%20on%20Sandesh,%20I%20was%20really%20tempted%20to%20make%20it%20at%20home,%20as%20we%20don't%20get%20here%20at%20market/sweet%20shop%20and%20I%20totally%20miss%20all%20the%20Bengal%20sweets%20here%20outside%20India.%3C/p%3E%3Cp%3ESandesh%20is%20one%20of%20the%20most%20favorite%20sweets%20in%20Bengal.%20It%20is%20milk%20based%20sweets%20with%20very%20few%20ingredients%20and%20surprisingly%20very%20easy%20to%20make%20(I%20realized%20it%20after%20making).%20It%20is%20made%20from%20curdled%20milk%20or%20Channa%20as%20we%20call%20it,%20another%20name%20is%20Panner/cottage%20cheese.%20Freshly%20made%20channa/%20paneer%20is%20sweetened%20by%20adding%20sugar%20in%20it,%20and%20some%20flavours%20like,%20rose%20assence,%20cardamom%20powder%20and%20Saffron%20are%20also%20added%20for%20special%20touch.Here%20is%20how%20I%20made%20it%20:%3C/p%3E%3Cp%3EIn%20the%20title,%20I%20wrote%20half%20traditionally,%20because%20it%20is%20made%20from%20fresh%20channa/cottage%20cheese%20and%20the%20chaana%20is%20then%20knead%20to%20make%20lump-free%20by%20hand%20to%20make%20Sandesh%20soft.%20I%20had%20very%20less%20time%20when%20I%20made%20them,%20so%20to%20make%20it%20faster,%20I%20used%20readymade%20paneer%20cubes,%20available%20in%20market%20and%20I%20kneaded%20them%20in%20Mixer%20to%20save%20time.%3C/p%3E%3Cp%3EIngredients%20:%20(Will%20make%2020-24%20medium%20size%20sandesh)%3C/p%3E%3Cp%3EPaneer%20cubes%20:%20500%20gms.%3C/p%3E%3Cp%3ESugar%20:%203/4%20cup%20or%20as%20needed%3C/p%3E%3Cp%3EBlack%20Cardamom%20powder%20:%202%20tsp.%3C/p%3E%3Cp%3ERose%20essence%20:%201%20and%201/2%20tsp.%3C/p%3E%3Cp%3ESaffron%20:%201%20tsp.(crushed%20between%20fingers)%3C/p%3E%3Cp%3ECardamom%20seeds%20:%20few%20(for%20decoration)%3C/p%3E%3Cp%3ESaffron%20:%20few%20strands%20(for%20decoration)%3C/p%3E%3Cp%3EMethod%20:%3C/p%3E%3Cp%3EAs%20I%20had%20frozen%20paneer%20cubes,%20I%20defrosted%20them%20first%20and%20then%20knead%20them%20a%20little%20by%20hand.%3C/p%3E%3Cp%3ETo%20make%20the%20process%20little%20faster,%20I%20put%20them%20in%20a%20mixer%20and%20added%20little%20milk.%20It%20softens%20quite%20fast%20that%20way,%20but%20this%20way%20channa/paneer%20liquidises%20a%20bit%20because%20of%20added%20milk.%3C/p%3E%3Cp%3EAfter%20it%20softens%20and%20becomes%20lump-free,%20add%20sugar%20little%20by%20little.%20Mix%20it%20in%20the%20mixer,%20taste%20it%20and%20if%20needed%20add%20some%20more.%20When%20sugar%20just%20dissolves%20in%20channa,%20take%20out%20from%20mixer.%3C/p%3E%3Cp%3ENow,%20this%20step%20is%20the%20most%20critical%20and%20important%20part%20of%20making%20sandesh.%20So%20be%20cautious.%20Heat%20a%20non-stick%20flat%20pan,%20spread%20the%20channa-sugar%20mixture%20on%20the%20pan%20evenly.%20Change%20the%20heat%20to%20medium.%20Stir%20constantly%20with%20a%20spatula%20so%20that%20it%20does%20not%20stick%20to%20the%20pan,%20scraping%20off%20the%20sides%20of%20the%20pan.%20Cook%20on%20medium%20heat%20for%20the%20first%205-6%20minutes.%20You%20will%20see%20slowly%20the%20texture%20is%20changing%20to%20thicker%20consistency,%20then%20lower%20the%20heat.%20%20Cook%20on%20low%20flame,%20stirring%20continuously,%20you%20will%20see%20the%20colour%20is%20also%20changing%20to%20darker%20shade.%20Add%20cardamom%20powder,%20rose%20essence%20and%20crushed%20saffrons%20into%20it.%20Mix%20well.%3C/p%3E%3Cp%3EWhen%20you%20see%20the%20channa%20is%20no%20longer%20sticking%20to%20the%20pan%20and%20you%20can%20gather%20the%20whole%20thing%20and%20make%20%20a%20ball,%20then%20it's%20time%20to%20turn%20off%20the%20heat%20(for%20test,%20take%20a%20little%20channa%20in%20your%20palm,%20make%20a%20small%20ball%20rolling%20between%20your%20palms.%20If%20you%20can%20make%20it,%20then%20it's%20done).%20If%20you%20heat%20longer%20than%20this,%20the%20channa%20will%20be%20hard%20and%20lumpy%20and%20the%20sandesh%20will%20turn%20hard.%20This%20process%20should%20take%2015-20%20minutes%20and%20is%20called%20%22paak%22.%20(I%20heated%20a%20little%20more,%20my%20channa%20became%20little%20crumbly%20as%20you%20can%20see%20in%20the%20pic.%20I%20could%20give%20it%20a%20shape%20and%20it%20was%20soft,%20but%20the%20channa%20was%20little%20crumbly..so%20be%20cautious%20about%20it)%3C/p%3E%3Cp%3ESpread%20on%20a%20plate%20for%205%20minutes%20to%20cool%20down%20a%20bit.%20DO%20NOT%20let%20it%20cool%20much,%20then%20you%20won't%20be%20able%20to%20give%20it%20a%20shape.%20Take%20little%20portion%20and%20make%20it%20into%20round%20or%20oblong,%20any%20shape%20you%20want.%3C/p%3E%3Cp%3EFor%20decoration%20:%20Take%201-2%20tsp.%20milk%20on%20a%20bowl,%20drop%20the%20saffron%20strands%20into%20it.%20take%20one%20or%20two%20saffron%20strands%20on%20hand%20and%20press%20on%20top%20of%20each%20sandes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