October 20, 2016

Rose sandesh for the puja season

Nolen gurer sandesh

It is a little late, but I hope you had a joyful pujo season. Shubho Bijoya! My parents were here for the pujo, so we had a wonderful time too. We spent time at the local pujo organized nearby; participated in shandi pujo, went to a concert by an artist from Kolkata and ate delicious food.

For pujo I made this rose sandesh. The taste and the smell of rose comes from rose water that I added to the chana or paneer when I was making it. Other than that, there's no other rose flavoring. But you will feel it at the first bite.

My kids have not been too fond of sandesh before, but this time they loved it. Must be the loving hand of the grandparents.

Here is the recipe.

1/2 gallon milk (to make chana)
3-4 tbspoon vinegar (diluted with water)
4 tbspoon milk
1/4 cup sugar
2 tbspoon rose water
pinch of cardamom

Heat the milk in a thick bottomed saucepan. When the milk starts boiling, add in the vinegar and keep adding till the milk seperates. Now add the 2 tbspoons of rose water.

Homemade cheese
Tie the chana/paneer/cottage cheese in a cheese cloth and let the extra water drain - for a good two to four hours.

Then take the chana/cottage cheese and mix it well with the sugar taking care that there is no lumps. You may need to add 2 tbspoons of milk now.

Once it's mixed well, transfer it to a deep botton pan on low medium heat and keep stirring it.

It will loose water first and then start binding together. Add the cardamom and keep stirring till it begins to stick together almost like a dough.

Take it off the heat, add the last 2 tbspoons of milk and put it in the processor to make it smooth.

Nolen gurer sandesh

Make small balls, flatten them on the mold or saaja. I don't add ghee to the mold, but I keep a bowl of cold water and dip the mold every now and then and wipe it off before adding a new ball.


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