Sandesh is a very popular Bengali dessert. You can prepare it during festivals.
Traditionally Sandesh is made with fresh homemade chenna and sugar.
I add some mango pulp in this recipe to give a twist.
You can also try it with your favorite flavor like strawberry, Rose, Chocolate, pineapple, etc.
2 cup fresh Chenna
1 cup Mango pulp fresh or canned
1/2 cup Sugar or to taste
2 tablespoon sliced pistachio and almond or as per your required
1/2 teaspoon Cardamom powder(optional)
Take 2-liter full fat milk for 2 cup chenna in any heavy bottom utensil for boiling.
When milk starts boiling turn off the heat and let it cool down.
Keep it 80% hot.
Add this lemon juice in milk and stir well.
The moment when milk curdling stop uses more lemon juice in the milk.
Pour the curdled milk on any cotton cloth. Strain the whey.
Fold all the 4 sides of the muslin cloth and twist it gently so that all the whey that is in the milk solids gets evenly drained out.
Gather the cloth from all 4 sides and squeeze the chenna lightly about 3 to 4 times so that most of the whey gets drained out.
Take out the chenna onto a clean plate and press gently so that it is free of lumps and take care not to apply too much pressure.
In a pan cook, sugar, and mango pulp until the sugar melts and mango pulp become thick.
Add chenna in the cooked mango pulp and stir continuously until it becomes thick.
Add cardamom powder, almond and pistachios in the mixture.
Cook until it gets a thick consistency and has left the sides of the pan.
Remove from the flame and tTransfer to a plate, mash well to remove the lumps; it should have the consistency of soft dough.
Use the prepared dough immediately for making a shape.
Garnish with pistachio and almonds.
Full recipe: Mango Sandesh