By Nandini Bhushan
Bengal is known for its rich art and culture but at the same is looked upon as a pilgrimage for food lovers. Bengali cuisine offers a perfect blend of vegetarian as well as non-vegetarian food. The secret of the flavoursome cuisine is the unique blend of sweets and spices that gives it a distinct taste. Let us bring together a few of the popular Bengali dishes.
Also try: Indian food recipes: Daab Chingri
Sondesh
Sondesh is a popular milk-based sweet with a soft and creamy texture. The semi-moist dessert is a chhena-based melt-in-mouth sweet made during the festival season. There are many variations of Sondesh that are normally prepared with a handful of ingredients.
Ingredients
(Serving for 5 to 6 persons)
Full cream milk: 1 litre
Powdered sugar: 250 gms
Lemon juice: 1 tsp
Cardamom powder: ¼ tsp
Step 1
Boil the milk in a heavy bottom pan. Once boiling add 2 tsp of water so that the heat cools down.
Step 2
Add the lemon juice and let the milk curdle. Switch off the flame and let the milk rest for a couple of minutes. This will help the chhena to separate from the water.
Step 3
Pour the curdled milk over a muslin cloth and wash with cold water.
Step 4
Bring together all the corners of the cloth and squeeze the excess water from the chhena.
Step 5
Transfer chhena to a plate and press and knead into a smooth paste. This process of kneading will take about four to five minutes for a perfectly smooth texture.
Step 6
Now gradually add the powdered sugar and give it a mix.
Step 7
Heat a pan and transfer the mixture. In a low medium flame cook the chhena stirring continuously for about five minutes. Once the oil leaves the side of the pan with crumble and thick grains, the sandesh mixture is ready.
Step 8
Transfer to a dish and let it cool down. Add the cinnamon powder. Make equal-sized balls and press them to give them the shape of a peda. Top with chopped nuts.
Step 9
Place in the fridge for a couple of hours and enjoy the sondesh.
