Aam Sandesh is my choice for A under my series of Protein Rich Dishes, featuring A to Z Bengali Sweets. I initially wanted to make Aamshotto, which is Mango leather Rollups, stuffed with Sandesh. Though I was tempted much, I decided starting the series with a simpler dish will be easy for me.
I was lucky that I decided on Aam Sandesh as we still had the fruit in season or rather the fag end of the season. I managed to freeze some Banganapalli and used it for this Sweet. When I was reading about the various options I had, I read that Bengalis are very fond of Aam Sandesh, making the best of the seasonal fruit.
Aam Sandesh was the first dish I made for this series. I was so glad because normally when cooking for Mega BMs, I end up cooking a dish that comes way last. Since I had the fruit frozen, I also wanted to ensure I made this soon. So this was prepared without being clubbed with rest.
When we talk about Sandesh, there are three types of Sandesh, namely Kancha Sondesh/ Kancha Golla, Norom Paak and Kora Paak. Kora Pak requires highly skilled knowledge and hence never tried at home. Even I haven’t come across any such recipe for Kora Pak online for my requirement. I have covered both the first types under this series.
I made Sandesh many years ago after much research on the topic. Still, I wanted to document my new found knowledge in this series of A to Z Bengali Sweets on how to prepare soft Chhana for getting soft and silky Bengali Sweets and the method involved in kneading the Chhana.
In this A to Z Bengali Sweets for Protein Rich dishes:
A for Aam Sandesh
Step by step Pictures for making Chhana for Sandesh
Step by Step Pictures for kneading the chhena
Step by Step Pictures for making Aam Sandesh
Aam Sandesh | How to make Mango Sandesh
1 cup Paneer / Chhena / Cottage cheese
1 /4 cup Sugar powdered increase if required
1 cup Mango Pulp
Mango Chopped for garnishing
Mixed Nuts for garnishing
Make the Chhana and knead it to soft ball.
Then add half of the sugar and mix well.
Puree the mangoes and sieve to ensure there are no lumps.
Heat a nonstick pan, add the mango puree and cook till it is done. This takes about 5 to 7 mins on high.
Add little sugar and combine well, continue cooking.
Next, add the chhana and combine. Continue cooking for a while till everything is mixed.
Next, add the remaining sugar and let the mix get cooked for another 5 mins.
Do not let the mix overcook, you will end up having a crumbly Sandesh.
If you are going to shape the Sandesh, then press the Sandesh into the mould, let it set at room temperature or refrigerate for an hour or so
Garnish with finely chopped mangoes, nuts before serving