Sandesh Dessert

Sandesh: One of the most delicious dessert in Bangladesh cuisine.

Part-1

1. Chana Sandesh

Materials

Two liters of milk

Condensed milk one cup

Sugar more than half a cup

Vinegar 8-9 tablespoons or lemon juice 3 tablespoons

Raisins for garnishing

Method:

When the milk will be boiled on a stove then add vinegar or lemon juice and   it will have to stir slowly. When the water and the vinegar become separate, pour it into a cotton cottage cloth and wash it in cold water and pressing down on the palms of your hands and scraping the water from the chana and throwing the water out. Then the chana  will be placed in a little open air or under the table fan one hour.
After that, take the blend with a hand and grind the nuts, sugar and condensed milk in a nonstick pan and lightly stirring medium heat and stirring in the same way.
Sugar and condensed milk mixed with mashed and when it will be  a little glue down and poured down on the tray. Now keep it refrigerator. After some time you can makes shape as your choice.

Courtesy: Munia Bassar

2. Chana Sandesh-2

Chana  materials

Cow’s milk 1/2 litter

Sour yogurt

Makes Chana

– Fire the milk stove.
– When the milk grows, remove the water from the oven and sour yogurt.
– As long as the green hue is not seen separately from milk and chana, then wait.
After some time, the chana should be washed properly and hung in thin cotton  cloth, for water flushing.
– Keep the chana in a bowl if the water goes out of the water.

Sandesh ingredients

1 cup of chana
Powder sugar half cup
Cardamom powder 1 pinch
Pistachios and raisins for garnishing

How to create sandesh

– Burn the chana, sugar and cardamom powder together with stove.
– When the sugar becomes melted then remove from heat.

Keep a little ghee in a pan. Add the mixture and makes align around.
When it will be  cold, cut a knife with four corners or as your choice.
If you want, you can give different shapes. You can take it by hand.
– Saffron water in the hands of a finger . There will be beautiful color in the image color.

Serve with pistachios and raisins.

Courtesy: Abir Ahmed

3. Coconut Sandesh

Ingredients:

Sweetened coconut – 2 cups

Condensed milk – more than half a tin

Ghee-1 table spoon

Your favorite color

Procedure:

First, take ghee( medium hot). Then you have to roast coconut for a minute. Now pour condensed milk and cook it in medium flame. As long as coconut is not fried together. After fried,coconut will be divided into three parts and it will be given a few drops of food colour. If you do not want to paint. Now, with the help of hand, it will be scored on a coconut powder (available in the market). If you do not have sweet coconut then you will add sugar to the coconut, then this sandesh will do.

Courtesy: Keya Ray

4. Milk powder Sandesh


Recipes

1 cup of full cream milk powder (full flower)
3/4 cup of condensed milk

Method
Mix the condensed milk and milk powder in the nonstick pan and mix it properly. When the glue becomes thick, keep the pulped in the hands while gently stirring. Makes shape as your choice.

Courtesy: Sabira Rose Kitchen

5. Raw papaya Sandesh

Materials :

Raw papaya ( boiled)

Cashew nut

Rose water

Chana

Maowa

Raisins

Sugar and ghee.

Method

1. Cut the papaya and boil it.
2. Then spread the ghee to the pan and add boiled papaya, chana, maowa and sugar in it and mix well.
3. Now add the cashews nuts and raisins and then add rosewater on them.
4. Then drop it from the oven and put it on the plate.
5. When it will be cold, makes shape and served .

Reference: www.ojanatottho.blogspot.com

6. Para Sandesh

 

Ingredients
Powder milk – 2 cups
Condensed Milk – 1 tin
Unsalted Butter – 200 g
Cardamom – 3

Preparation

First put the butter in a bowl and put it in 10 seconds and after melting, add little powder milk mixed with condensed milk. Then heat the mixture in the oven for 1 minute. Take out a little heat and heat it again for 1 minute. Unless the milk is dry and dry a little, 3-4 times, take out the mixture and apply it again. Spread the mixture on a regular basis by taking a container out of the mixture. Set the tolerable level of the temperature, make small rounds in the palm of your hand, and make a little bit of the finger in the middle part of the para Sandesh. After 4-5 hours serve a little harder.

Recipe & Picture Courtesy: www.bdrannaghor.com

 

7. Carrot Layerd Sandesh

Ingredients for Chana

* Milk 1 liter
* 2 tablespoons of Lemon juice or vinegar
* Cotton soft cloth

When  start boiling the milk then stop the stove. Add 2 tablespoons of water with lemon juice and mix  with  milk by slowly. When the green water breaks out, then separated it with the cotton cloth. Now wash the chana  3 times by  cold water so that the lemons are removed. Keep the cloth press down and keep in the high place for two hour.

Ingredients:

* Chana 2 cup
* 1 cup of milk
* 1 egg
* Sugar and liquid milk 1/4 cup or Condensed Milk 1/3 cup
* 1/2 teaspoon of cardamom powder
Take all the ingredients together, make a fine batter with a blender.

Makes Carrot Layer

Ingredients:

* Carrot 2 cups ( finely chopped)
* Milk 1/2 cup
* Sugar 1/4 cup
* Full cream milk powder of 2 tablespoons
* 2 tablespoons of ghee
* Rose water

Method

1. Except the rose water, mix all the other ingredients in a pan and heat in the stove. Wait a few minutes until the carrots are cooked. Get down with the rose water when it is dry.
2. Now sprinkle 1 tablespoon of ghee on a  medium-sized baking dish or ovenproof containers.
3. Take half amount of chana on this dish. Sprinkle the composition of the carrots in equal proportions. Mix the chana  on top again.
4. Bake on 170°C in the preheated oven for 40 minutes.
5. Cool down and cut it as your choice .

Reference: Probashi Bangla

8. Baked Chana Carrot Sandesh

Ingredients

Chana – 2 cups
Carrot chopped – 3/4 cups
Eggs – 1
Condensed milk – 1 can
Cardamom powder – 1/4 teaspoon
Salt – 1 pinch

Method

First wash the carrots and grate them with a cheese greater. Then after boiling 5/6 minutes in hot water, then it will drain the water very well. Now mix all the ingredients together and bit  them well , then spread the foil paper in a square pan and pour the mixture of chana carrot into the pan. Now bake 20 to 25 minutes in 350 ° pre-heated oven, or bake according to its oven temperature. Then drop it from the oven and refrigerate it in 4/5 hours. Now it serve your favorite shapes, “Backed Chana Carrot Sandesh”.

Courtesy: Ilora Awal

9. Cake Sandesh

Ingredients

Chana makes from 1 litter milk
2 table spoons of ghee / butter
3 tablespoons of maowa / powdered milk
Little amount of cocoa powder
Condensed Milk Half can

Method:

Make chana thoroughly,  fry the chana, keep stirring. Total process take on medium flame. Pour the condensed milk and stir again, if the mixture is a little dry Mix mawa / powdered milk, and when the chana is like yeast, then keep half chana, mix a little quantity of cocoa powder with the rest of the chana. If the cocoa powder is mixed, Spread the chana on a thin  paper or the plastic / paper. Now put the left chana placed on it, and put other parts of chana on top, fold the foil paper slowly, then put it in the fridge for 1 hour and cut it as your choice.

Courtesy: Sadia Islam

10. Marble Sandesh

Ingredients

1 cup chana

Half cup cream cheeses
Half cup powder milk
Sugar 1 and 1/2 cup
3 tablespoons of ghee
1 white cardamom
1 teaspoon cocoa powder.(if don’t get color then add more)

Method

Take away the water of the chana  very well. Now the chana is very good to mash  so that there is no grain.

Heat ghee in a pan. Add cardamom and chana. Fry on medium flame and then add cheese and sugar.
Mix all well.

Be careful not to burn. Now mix the powder milk. Cook on medium flame for few minutes until it will dry.
Take down the pan when  it comes like  thick. Now divide it three parts.   Keep aside two parts. Mix the cocoa powder into the remaining part. Mix well by your hand.

Now makes bread by two part  then put coco mix part on top.

Go round all the sides with your hand. Turn on plastic paper.
Put on the refrigerator for 2 hours. If set to good, then serve to cut.

Courtesy: Ranna banna & recipe

 

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