The recipe for mango sandesh stayed on the drawing board for four weeks. I came back from my break with a delicious, melt-in-your-mouth, classic Bengali dessert that features an infusion of two of my favorite ingredients, chenné and ripe mango pulp. I used homemade mango pulp. That works really well with mango. Sand is a sweet drink based on freshly prepared chenné, i.e. powdered sugar and cardamom. It is offered to goddess Durga during the celebration of Navratri festival and also on other festive or special occasions. In most Bengali households, no celebration is complete without a sandwich. During the summer months, you can make different variations on the basic cookie recipe and decorate it with florets, strawberries, pineapple, saffron, cocoa powder (chocolate cookies) and mango puree. There are different shapes you can use to make the sandbox and decorate it with nuts like pistachios, almonds and cashews.
The recipe for Mango Sondesh (also known as Aam Sondesh) is easy to make, though it takes some time, but it’s worth it. It has a beautiful yellow color and a delicious texture that melts in the mouth, as well as an addictive taste.
Mango Sandwich Recipe
To prepare the mango sandwich recipe, you need to prepare a basic sandwich. This requires making fresh chenné or wet paneer. I’ve already blogged about how to make a painter. Follow the plate recipe (through step 7) to prepare fresh chenna (wet plate mix). Once the whey has drained, take the rest of the caterpillar and tie it in a muslin cloth to allow the whey to drain completely. This may take at least 30 to 45 minutes. You’ll have a chenna ready to build a sandbox.
Follow the step-by-step instructions below to prepare the Mango Sand recipe. Take the wet caterpillar out of a large plate or container and knead it with your fingers and palm until it is smooth and pliable. You should be able to form a smooth ball with the mixture. This may take at least 8 to 10 minutes. To this kneaded mixture, add powdered sugar and cardamom powder and mix well.
Mixture of chenné sugar and mango puree
Cook the mixture over low heat, stirring constantly. We try to remove the moisture from the caterpillar-mango mixture by cooking it on low heat. You must be patient, as this can take 12 to 15 minutes.
Preparation of Mango Sandesh
Mango chenille mixture over low heat, stirring constantly.
Once dry, the mixture should have a very soft, doughy consistency. Turn off the stove and place it on a greased plate or pellet.
Try this delicious mango dessert. A gem among mango and Bengali recipes.
How to make a mango sand recipe
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