Being a Bengali during Durga puja and not in your home town, make you miss your culture more than ever.
All Bengalis world over are cursed by a simple thing of being a foodie. A doctor in a recent visit for my mom even mentioned that ideally no tests are recommended for Bengalis right after the pujas. We simply love food and just for this I tried my hands at making dry Bengali sondesh.
· Milk – litres
· Lemon Juice – large one
· ½ (small) Cup Sugar or Powered Sugar
· tsp Essence – Vanilla / Rose
· Garnish – Few saffron strands / Pista
|Straining the water out of the paneer
|How the mixture looks like-after kneading
|<– Yummy Sondesh Ready to Eat!
- Boil the milk
- Add the lemon juice while stirring the milk and watch as it forms solid chunks and the liquid is separated
- Strain the “chana” or paneer in a soft muslin cloth. Make sure all excess water is drained out.
- After the panner cools down – add the sugar, vanilla essence and knead the dough till you get a fine mixture and the sugar is completely dissolved.
- This step is the tricky part as there cannot be excess water and the mixture has to be dry and hard enough to retain the shape.
- If you want knead it in the food processor – it gives a finer mixture
- It’s now ready to be shaped and moulded. I have used sandesh moulds got from Kolkata.
- You can round them into small balls, garnish it with saffron and pista if you want.