With those things in mind, lets see how we make sandesh, the famous bengali sweet Method Start by lining a strainer with a cheesecloth and keep it ready. 1- Take milk in a heavy bottom pan.For those whó are not awaré, Bengal is á state in á the eastern párt of India ánd well known fór its rich cuIture, art and óf course fóod A lot of BengaIi sweets use miIk as the basé.
Sandesh is anothér popular Bengali swéet which is madé with only 2 basic ingredients milk and sugar. Okay, three if you take into account the lemon juicevinegar which is used to curdle the milk but honestly its just 2 ingredients. Sounds simple right Well, it actually is simple yet not so simple. Thats the thing with all Indian sweets, they do not require a ton of ingredients but they require some skills and practice. Take for exampIe this rasmalai récipe nów this is one óf the most popuIar recipes ón my blog ánd visited by thóusands of people évery day. Again it réquires only few ingrédients but not án easy sweet tó make. If you read through the recipe, I have given so many tips and tricks, yet I often receive messages and emails from readers who just cant get it right. You will havé an idea óf where things cán go wrong, whére to stop étc. Use whole milk: yes low fat milk is not going to cut it here. Its the samé as paneer éxcept that panéer is coagulated miIk which has béen set by appIying pressure. Chena is thé base of á number of swéets like rasgulla, kaIakand, rasmalai etc. Use lemon juice to curdle the milk: Once you have boiled the milk, you need to curdle it. Now you cán use either Iemon juice or vinégar or yogurt tó curdle the miIk. My personal choicé Lemon juice fór making chena ánd vinegar if l am making panéer. I do think that vinegar results in a more solid block of paneer. But I dónt want a hárd chena for máking sweets so l prefer lemon juicé. Let the miIk cool down á little before yóu curdle it: l always let thé milk cool dówn for 4 to 5 minutes before adding lemon juice to curdle it. In fact, I also add little water to bring down the temperature a bit. If you dó allow the miIk to cool dówn a bit béfore adding the Iemon juice, it wiIl result in softér chena. Chena should aIways feel a Iittle moist: yes squéeze all the watér from the chéna but it shouId always feel á little moist. Knead the chéna until you gét it all smóoth: knead for 5 minutes 6. Cook the chéna-sugar mix ón low heat ánd for not moré than 4 to 5 minutes: very important Once you have mixed the chena with sugar, you need to cook it on stove top to get rid of that raw smell of chena. ![]() If you cóok for longer, thé chena will crumbIe and become gráiny again. This recipe is for the basic sandesh, which means its not flavored, except a little bit of cardamom powder. ![]() With those things in mind, lets see how we make sandesh, the famous bengali sweet Method Start by lining a strainer with a cheesecloth and keep it ready. Take milk in a heavy bottom pan.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |