STEAMED MANGO SANDESH |BENGALI BHAPA SANDESH With Basic Ingredients

fresh mango pulp

🥗Healthier: pureed apples

💰Cheaper: canned mango puree

Canned mango puree is more accessible and affordable.

sugar

🥗Healthier: honey

💰Cheaper: jaggery

Jaggery is often cheaper and adds a unique flavor.

chenna

🥗Healthier: tofu

💰Cheaper: ricotta cheese

Ricotta is more widely available and less expensive.

Boil 1.5 liters of full cream milk in a heavy bottomed pot.

Prepare a vinegar solution with 6 tablespoons of white vinegar and 2 tablespoons of water.

Once the milk is boiling, switch off the heat and add the vinegar solution gradually until the milk curdles.

Strain the curds using a soft cotton cloth over a strainer and rinse with chilled water.

Squeeze out excess water gently from the chana without making it too dry.

Add the chana to a blender along with fine sugar, canned mango pulp, a pinch of salt, and cardamom powder.

Blend until smooth, scraping down the sides as needed.

Grease a heatproof glass container liberally with melted ghee.

Pour the mango mixture into the container and smooth the top with a spatula.

Decorate the top with saffron, almonds, and crushed pistachios if desired.

Prepare a steamer by adding water and bringing it to a boil.

Place the container on a trivet in the steamer and cover it.

Steam on medium low heat for 35 minutes without lifting the lid.

Check for doneness by inserting a knife; if it comes out clean, it's done, otherwise steam for an additional 5 minutes.

Allow the container to cool to room temperature, then refrigerate for about an hour.

Invert onto a plate and gently knock to release the sandesh.

Cut into desired shapes and serve chilled.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens