MANGO KESAR SANDESH...AAM JAPHRANI SANDESH

                    
MANGO KESAR SANDESH   

Sandesh is a Bengali desert.Being a bong I love also making and eating sandesh.This is the Mango season.I thought of making Sandesh using Mango pulp,here I tried of making Sandesh by using Mango pulp,Chena or Cottage cheese and Kesar or Saffron.

Author-Moumita
Preparation Time -15Minutes
Cooking Time-25 Minutes 
Servings -10 -12 Pieces

INGREDIESNTS:-  

Milk-2litres
Mango Pulp-1cup
Lemon Juice -1 lemon
Condensed Milk-200grams
Rose water-1teaspoon
Few Saffron strands
Warm milk-1tabkespoons (to soak saffron)

 Before making Sandesh,you will have to make Chena or Panner or Cottage cheese

METHOD OF MAKING CHENA OR PANNER OR COTTAGE CHESSE:-

Heat the milk in a large heavy bottom pan until just before it boil,simmer the gas

Add lemon juice and stir constantly the milk.until the milk starts curdling,he solids curds will separate from liquid whey.

Place a thin cotton or muslin cloth in a strainer and strain out the whey from the curds

 Rinse chena or panner with cloth in the running water,,it helps to remove the sourness of lemon juice from chena or panner

 Make a tight knot in the cloth and squeeze out any excess moisture ,hang it with kitchen sink tap for 2 hours.

METHOD OF MAKING MANGO KESAR SANDESH

Soak saffron in warm milk.

Place a thick bottomed non stick pan on stove on a low flame.

Add Mango pulp and stirring for 2 minutes until it become light thick.

Add the panner or chena dough mixture,with continuous stirring cook on a low flame for 2-3 minutes

Add condensed milk,rose water and saffron,mix properly,continuous stirring until lthe moisture would begin to dry up,remove the pan from heat and allow the mixture to cool

Take small portion of the mixture,knead it with your fingers and make a shape like a ball then pressing the right side of the ball little down to give a perfect shape of mango,put a clove on the top.

Your Mango Kesar Sandesh ir ready to serve.