Thursday, 2 October 2014

Rose sandesh

Its time of the year when Calcutta gets transformed big time and gets illuminated with lights and adorned with beautiful & intricate pandals to worship Ma Durga who descends from heaven on Earth. 
Its the perfect time of the year to see the zest and enthusiasm in the inhabitants of this city irrespective of any religion. I remember as children we would visit pandals from the south of Calcutta to the north often walking for hours together. Eating out is a big part of the Pujas and we would indulge in everything from Biryanis, rolls, chaats to mishti. 
Growing up in Calcutta is perhaps synonymous to having a sweet tooth, at least for me. I have seen my Sikh family gorge on sandesh, rasagullas and mishti doi on most occasions. 
For us Indians, any festival means sweets so for this Puja, I decided to try my hands on some simple Rose sandesh. I wanted to try and achieve an ombre effect and thus the layering in this sandesh. Well, the effect is not prominent and this gives me another chance to experiment on an ombre sandesh. How cool that sounds, right?
Since we have been busy lately with the Zee Khana Khazana episode, I have missed on sharing a recipe for my Sweet day dedicated for my sweetheart and therefore this one gets added there. 

Ingredients : Yields 4 pieces
  • 500 ml cow's milk (or full cream milk)
  • 1 tbsp lemon juice/a pinch of citric acid
  • 2 tbsp powdered sugar (or more as per taste)
  • a drop of red food colour
  • a drop of rose essence 
  • rose petals for garnish
Procedure : 
Take milk in a pan and bring it to a rolling boil. 
Add lemon juice/citric acid and stir in the milk.
The milk will start curdling soon. Switch off the flame and wait till the milk curdles and the whey has separated well. 
Strain this through a muslin cloth into a bowl to collect the chenna. 
Reserve the whey to use in dal, curries or for kneading chapati dough. 
Tie the muslin cloth for the remaining water to drain for about 20-30 minutes.
Take the chenna in a plate and start kneading it with the heel of your palm. Keep spreading it with your palm till it becomes soft and comes together like a dough. This can take about 10 minutes. 
Divide the dough in two parts.
To one add 1 tbsp sugar and mix it well.
Take a plate and spread this part in the shape of a square. 
To the other part add a drop of the red colour and the rose essence and mix well. 
Spread this part on top of the white layer.
Take little water on a finger and spread on top of the pink layer and start arranging the rose petals on top.
Refrigerate for 15-20 minutes for the sandesh to set.
Cut in squares and serve.  

Happy Sandesh indulging



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