Celebrating 6 years of blogging with Mango Sandesh

That's right, it's been six years! And I am still here. I wouldn't be if it weren't for you and your support, encouragement and love. I've found friend, a community and have learned and grown is so many ways. Here's hoping for more in the coming days. In the meantime, for this special occasion,  I present Mango Sandesh or aamer shondesh!

We just sort of came up with the recipe one evening as an experiment and then recruited family members and friends to try it out for us. The result was surprisingly good and a big thumbs up! So the recipe finds it's way to the blog.

My parents are packing their bags to return to India, so things are going to be quieter for a few days. I still have their recipes in the drafts so hopefully will post them in the next coming days. While you savor this recipe, I will go and enjoy the "ilish mach bhapano" one more time.

Ingredients:

1/4 gallon whole milk
1 lemon
1 1/2 cups mango pulp
1/2 cup brown sugar
10-12 almonds soaked in hot water and slivered

Method:

Boil the milk and when it's boiling add the lemon till the milk curdles properly. Take it off the heat and sieve it through a cheesecloth. Tie the cloth tightly and let it hang for a couple of hours till the water is gone. Leave the chana/paneer in a bowl and let it sit in the fridge for another couple of hours.

Then crumble and mash the chana/paneer till it is smooth and without lumps. From the milk I got about 1 3/4 cups of tightly packed chana/paneer.

Now heat a heavy bottomed pan and put the chana/paneer in there. Then add the mango pulp. It will become a soupy mixture. Add sugar and now let it cook with constant stirring on low heat.

The pulpy mix will lose all its water/liquid and come together and leave sides. Take it off the heat and give it a quick whir in a mixie.



Take it out, make small round balls and add the slivered almond on top.

Here are my other sandesh recipes.
Sandesh
Saffron sandesh
And here is eCurry's recipe for sandesh.