Aam Sondesh -Mango Sandesh
|Aam Sondesh/Mango Sandesh|
Tomorrow is the last day of Durga Puja-Bijoya Dashami. The wait for puja seems so long and when the day of celebration finally begins, blink of an eye and it is gone. Durga Puja commemorates the annual visit of the Goddess with Her children to Her parents’ home, leaving finally on the Dashami to be re-united with Shiva. This leaving ceremony is symbolised by the immersion of the idols on Dashami (called Bhasan in Bengali).After Bhasanthe day is celebrated by visiting friends and relatives with sweets, paying respect to elders by touching their feet ( pronam kora) and embracing friend and people of similar age group ( kolakuli).
Whatever we do, eating and give out sweets makes a major part of the celebration. I am making Aam sondesh or Mango Sandesh for the tomorrow. “Sandesh is an Indian dessert. It is popular in Bengal and rest of India. Some people in the region of Dhak, Bangldesh call it Pranahara (literally, heart ‘stealer’) which is a softer kind of sandesh, made with mawa and the essence of curd. The most common way of making the sandesh is with the use of Chaana or cottage cheese. Chaana is the solid form which is separated by curdling milk, and it has wide application in sweet-preparation in Bengal” (straight from wiki)
Here is the recipe for mango Sandesh.
Shubho Bojoya r shubhecha sobar Jonnye! Bijaya wishes to everyone.
4- Litre full fat milk (makes around 20 good-sized Sandesh) (you can also use good quality ricotta)
1-cup sweet mango pulp
2-tablespoon sugar, dust
- Boil the milk, curdled it using juice of lemon
- Drain the water and hang the chana/cottage cheese
- Knead the chana / cottage cheese with the heel of your palm for 10 minutes until it become soft and smooth.
- Add little sugar and knead for sometime more
- Take a pan and add sweet mango pulp.
- Warm the pulp and add kneaded chana
- Keep stirring the chana until the pulp is mixed well with mango and it has become slightly dry. But do not keep it on heat for long as the chana will become very hard ( kora pak)
- Mould them off when they are still warm. Make round shape and make a hole in the middle
- Add some more mango pulp in the hole
- If the chana becomes too dry, warm them up again
- Serve at room temperature.