Hello Friends,
Raksha Bandhan Festival signifies the beautiful and auspicious bond between brother and sister. While you gear up for the festival, here is another sweet recipe Mango sandesh, which I will share with you today. Though making sandesh is a time taking process but this recipe can be prepared easily within no time and adding mango pulp makes it become tastier too. So lets see how to make mango sandesh at home for Rakhi celebration.
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What you will need:
Full cream milk: 1 litre
Lemon juice: 1
Sugar: ½ cup
Elaichi powder: 1 tsp
Milk powder: 2 tbsp
How to prepare:
• To make the perfect sandesh you need to make fresh chenna or paneer from scratch.
• Here I have taken 1 litre of full cream milk and boil it.
• Once it starts to boil I will switch off the gas and add 1 lemon juice and stir it lightly and leave it.
• After 5 minutes you can see that the milk has curdled and my fresh chenna is prepared.
• I will now take a clean piece of cloth and pour the chenna to drain the whey.
• I will now wash it with water to remove the sour taste of lemon.
• Once the whey is drained, take the chenna in the cloth and squeeze it for the whey to drain completely.
• Now keep it hanging for at least 40 -45 minutes.
• In the meantime let's get the mango puree ready.
• For this I have taken two dussheri mangoes, you can use any type of mangoes of your choice but remember that it should be sweet and without fibres.
• I am using 1 and a half mango to prepare the sandesh.
• I have scooped the mango pulp and it's now time to prepare the mixture.
• Its almost 40 minutes now and my chenna is also perfectly ready.
• Just remove it from the cloth and crumble it a bit.
• Now Take a mixture grinder and add the, mango pulp, chenna, 1/2 cup of sugar (you can adjust this depending on the sweetness of the mango) and 1 tsp of elaichi powder.
• This elaichi powder is totally optional, you can avoid using it if you love the flavour of mango only.
• Now blend it to a fine paste.
• Now take a table spoon of ghee and heat it in a pan.
• Reduce the flame and now add the mixture and cook for about 5 -7 minutes while stirring continuously.
• Now add 2 tbsp of milk powder.
• This adds some extra taste to the sandesh but in case you don’t have milk powder in your pantry you can skip this step.
• Keep cooking for another 10 minutes on low flame until the mixture is dry.
• You can check the consistency like take a little mixture and roll it between your fingers to make a small ball.
• It should hold the shape.
• So once you reach this stage switch off the gas and let the mixture cool.
• This will take about 15 to 20 minutes.
• My mixture is perfectly ready and its now time to prepare the sandesh.
• I have some sandesh moulds in case you don’t have these moulds you can simply make lemon-sized balls out of the mixture and decorate it with sliced pistas.
• Take a little quantity of the mixture and place it on the mould and press it from all the sides until it is evenly spread.
• Don’t make it very thin as the sandesh might break while demoulding.
• Now slowly demould it and here is your perfect mango sandesh.
• Refrigerate it for an hour and serve chilled.
Music by / ikson
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