Mango Sondesh /Sandesh is a traditional Bengali sweet made of mango puree and fresh chena/Paneer. It's easy, simple, and delicious. If you have 30 minutes of time, you can easily prepare this wonderful dessert. It's kid-friendly and crowd-pleasing.
Today, I will share a sweet Indian recipe that is easy to make, needs few ingredients, and takes less then 30 minutes.
Sondesh or Sandesh is a Bengali dessert which is quite popular. We use the freshest paneer, and we do not use any sugar here. This is relatively healthy because other than mango, paneer, and a few nuts, this recipe does not require any other ingredients.
The texture is just melt-in-the-mouth with a light sweetness. Try it for yourself.
Ingredients--
Milk: 1.5 liters (2 cups of homemade fresh chena, so use milk according to your quality). Always use whole milk to make chena.
Vinegar or lemon juice -2 tablespoons
Mango pulp -2 cups
Pistachio- for garnishing.
If you are using canned mango pulp, then don't use Sugar.
Powdered Sugar - 3 tbsp (depends on your taste)
MAKING OF PANEER--
Bring milk to a boil.
Add lemon juice or vinegar.
Milk will curdle, and whey will be separated.
With the help of a cheesecloth, strain the paneer.
Squeeze it a few times so that the excess liquid is removed.
Hang it in this position for 20 minutes to remove all the excess whey.
Don't let it dry.
Making of Sondesh-
Place all Paneer/Chena on a wide, large plate.
Knead it with your palm for 8 to 10 minutes.
It will feel like a soft dough and will release some oil.
If you are using Powdered sugar, add it now. Mix it nicely with Chena. (Don't use regular sugar crystals )
Mix all the mango pulp with the paneer/chena.
Your mixture will be of a gooey consistency.
Take a non-stick pan. On a medium flame, mix the mixture for 8-10 minutes.
Keep stirring it without interruption, and it will thicken and form the shape of a dough ball.
Remove from the gas stove and let it cool down for a bit.
Roll it into a small dough ball and shape it into a Peda/Sondesh when it's still slightly warm.
If you have a Sondesh mold, you can use it. Otherwise, leave it plain.
Garnish with pistachios and keep it in the fridge for chilling.
Serve chilled.
Troubleshooting-
1—If your dough is not coming together into a ball, mix one spoon of all-purpose flour and saute it in a nonstick pan.
2- While making paneer, if the whey is not separating, use a little extra vinegar or lemon juice mixed with a few spoons of water.
Notes-1. You can use sugar. Use only powdered sugar. You can increase or decrease the quantity depending on your taste.
2. Many people use fresh mango pulp or puree. For a smooth consistency, it is best to blend the mango in a grinder or blender.
3. If you are using canned mango puree, it will be sweet enough without adding sugar. Skip the sugar in that case.
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Love the recipe. I don't use non stick pans. Can I use a tsp of ghee in a stainless steel pan to cook the mixture?
Yes .
You can do that . Non stick pans are just easy to handle . That's it .
Steel Pan are absolutele fine ,but keep the flame low and continously stir it . Dont let it brown .
Please let me know ,if yu have any other questin.
thanks.
Go ahead and use Ghee in that ,it will help you in binding as well.