Saturday, October 31, 2015
AUTHOR Kalyan Panja
Sandesh is a traditional Bengali sweet, that is delicious, versatile and easy to prepare. It is a delicious sweet to be enjoyed as a dessert or to delight taste buds at any time of the day. Made from cottage cheese, which can sometimes be replaced with khoya, it can be filled with other sweet or savory ingredients. And the emblem of the Bengali sweets, in fact its roots are deeply Bengali, since the Bengalis led their sweets from fresh cheese and to carry this tradition in Bengal.
The fun and engaging Sandesh, which is driving the success in the world, you're in a happy mix of ingredients a sweet is fresh and light, delicate yet flavorful, easy to make and can be declined in many ways. In fact, there are those who cook it with cream cheese and other fresh cheeses with those, who uses the butter biscuits and shortbread who cereals, who stuffing with fruit or spices, who prepares cold and who put in the oven. The Sandesh is the triumph of imagination of the chef, even the novice.
But do not compromise on one aspect the quality of the ingredients. To get a Sandesh to scream it takes the right cheese. The classic ingredient of the recipe is the Anglo-Saxon cream cheese. This cheese is soft and creamy, delicate flavor and fresh, is made from a mixture of milk and cream to which are added lactic acid bacteria selected.
The Bengali version of Sandesh is made with ricotta cheese, a dairy product typical of India that is prepared from cream of milk. Buttery and enveloping, with an intense aroma of cream, ricotta is ideal for the preparation of delicious desserts. For those who love the lightness of the right ingredient is ricotta cheese, a fresh dairy product, obtained from whey possibly with the addition of milk or cream, which is characterized by a slightly sweet flavor and the cheese cake that makes it even fresher and light.
1 litre Milk
1 tbsp lemon juice
1 cup sugar
1 tbsp pistachios
1 tsp cardamom seeds
Few strands saffron
1 tbsp rose water
Bring milk to a boil, add lemon juice. Keep stirring until the water completely separates. Switch off. Collect the curd and transfer it to a muslin cloth, tie and hang it till all the remaining water gets strained.
Wash it well and squeeze excess water. Add the sugar and knead gently.
Place the mixture on a very low flame and stir constantly to avoid lumps with a flat wooden spoon till it leaves the sides of the kadhai and is neither too dry not too moist. Add saffron strands and splash the rose water on it and mix well and remove the pan from the heat. Remove the pan from the flame at regular intervals so as not to overheat the sandesh.
When it is warm make a small ball and flatten it slightly with your palms. Make a small dent and garnish with cardamom and pistachios. Serve cold.