This post is for all mango lovers.
This is a very easy to make recipe requiring very few ingredients. Health
benefits of mangoes are known to everyone and there is very little amount of
sugar used in this recipe. You can substitute sugar with stevia powder easily
in this recipe. I have used freshly made chenna here which is very simple to
make and doesn't require too much time also. So I would recommend you to use
fresh homemade chenna . Because generally you get paneer from stores and chenna
is one stage before paneer. As I have tried this recipe using only homemade
chenna I won’t be able to ensure the results if you are using store bought
paneer but from past experience I feel that it won’t make a huge difference in
this recipe. So go ahead use it and if you do then be sure to let me know by
commenting down below.
INGREDIENTS:
1 Mango (I have used kesar variety of mango here you can use any mango available to you.)
1 and 1/2 tbsp. powdered sugar
1 cardamom or 1/2 tsp. of rose water
For Chenna:
2 cups of milk ( I have used low fat milk here but full fat milk would be better.) which will yield 1/4 cup +1tbsp. of chenna maybe more if using full fat milk.
3 tbsp. of white vinegar diluted in 3 tbsp.of water.
METHOD:
Making Chenna :
1. Take 2cup of milk and bring it
to a boil and switch off your burner. Let it cool for a minute and then add
white vinegar or lemon juice diluted with equal portion of water. You can use vinegar solution as much as required because it depends on the type of milk,so stop adding vinegar when you see milk curdling. And as you see milk curdling just add 8- 10 ice cubes or some chilled water. This
will make sure that chenna doesn't become hard.
2. Keep a strainer and a muslin
cloth handy, pour the curdled milk in strainer (covered with muslin) and wash
chenna with a glass of fresh water to ensure there is no remnant taste of
vinegar/ lemon.
3. Now squeeze all the water out
from the chenna with your hand. Make sure to take out as much liquid as
possible.
4. Keep chenna in a big plate or
you can work on a clean work top also. We have to mash chenna, using heels of
your palms. Mash chenna for 1-2 minutes. It will start coming together and you
will start feeling some fat coming out of chenna which means it’s ready.
Preparing Mangoes:
1. Take a mango and take out two
big slices of mangoes using a sharp knife. (You can get an idea by looking at
the pictures). You can use the remaining mango for mango shake etc.
2. Pick up a slice of mango and
with a blunt knife mark an oval shape in the center and then with the help of a
scooper, scoop out mango flesh from the marked area. Pics will make it easier
for you to understand. Try not to scoop out so deep that you can see the mango
peel, let there be some mango flesh visible.
3. Repeat the process with the
other slice of mango also.
Assembling the Mango Sandesh:
1. Take mashed chenna and add
powdered sugar and cardamom powder to it.If you don’t like cardamom then you
can add ½ tsp. Of rose water to chenna mix. Mix all ingredients properly.
2. Take scooped out mango slices
and start stuffing with the chenna mixture. If you feel the mixture has become
too wet after adding sugar to it you can put it in freezer for 5 minutes or in refrigerator
for 15 minutes. Now it will be easier to handle.
3. After stuffing the chenna mix
you can garnish the mangoes with thinly sliced pistachios and few strands of
saffron.
4. Serve it cold or at room
temperature as you prefer but I like it cold so I refrigerate it for an hour or
so before serving.
My Notes:
If you like you can put sweetened
mango pulp in the center of the Sandesh.
For this you can use the scooped
out mango flesh. Take the mango and put it in your blender jar along with some
sugar and make a smooth pulp.
When you are filling your mango
slices with chenna mix first put half of the chenna stuffing in then make a small
dent with your finger and add some mango pulp (maybe ¼ tsp. to ½ tsp.) Then
cover it with rest of chenna mix.
If you find this too tedious you
can simply skip this part.
I have used one mango here and I would
suggest that you split the chenna mix according to the no of mangoes you are
using before you start stuffing.
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