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Photo of Mango sandesh by Dr. Ashwini Patil at BetterButter
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Mango sandesh

May-29-2016
Dr. Ashwini Patil
5 minutes
Prep Time
10 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

Recipe Tags

  • Veg
  • Easy
  • Festive
  • West Bengal
  • Boiling
  • Dessert

Ingredients Serving: 2

  1. Milk 1 litre
  2. Citric acid crystals 1/4 tsp or 1 tsp lemon juice
  3. Powdered sugar 5 tbsp
  4. Ripe mango 1, peeled
  5. Pistachios for garnishing

Instructions

  1. Dissolve citric acid crystals in water and keep aside.
  2. Bring the milk to boil, reduce the flame.
  3. Add citric acid solution to boiled milk gradually to get soft paneer. Don't add everything together.
  4. You will see greenish whey ( in case if you dont see greenish whey and feel that more curdling is required then you may make more solution and add very slowly )
  5. Once the milk is curdled switch off the flame, add 1 cup of cold water in it and keep covered for 15 mins.
  6. Pour curdled milk into muslin cloth and tie it above the sink for about 15 minutes so that the whey gets drained easily.
  7. Gently squeeze bag. Make sure that all the whey has drained.
  8. Place chenna ( paneer) on a plain working surface and knead with the heal of the hand til the grains disappear and chenna becomes soft and creamy.
  9. Heat a non stick pan. Add chenna and powdered sugar and cook for 2-3 minutes on a medium flame, stirring continuously. Switch off the heat. Let the mixture cool down.
  10. Knead it again with the palm of the hand.
  11. Slice the mango. Cover it evenly with the mixture. Garnish it with pistachios. Keep it in refrigerator for an hour. Cut it into pieces.

Reviews (7)  

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Sana Tungekar
Jul-12-2018
Sana Tungekar   Jul-12-2018

Lovely

Vandana Nayyar
Jun-28-2016
Vandana Nayyar   Jun-28-2016

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