Thursday, October 10, 2013

Apple Sandesh

These delicate bengali sweet are famous for its melt in mouth, less sweet, velvety texture. For Bengalis, any celebration is incomplete without the customary 'sandesh'. Being an inherent part of Bengali culture and festivity, sandesh became a 'messenger' of auspicious news creating an atmosphere of joy and happiness in every household. So much so that people in Dhaka, Bangladesh, like to call the sweet 'pranhara' which is the Bengali of 'heart stealer'.

Apples sandesh is a fusion of an authentic classic recipe with a twist on some international flavours. Apple stuffing gives the soft sandesh a tangy chewy bite in the centre. It makes the dessert more exciting when you eat it.

 Serve:     10 pieces

Preparation time:     30 minutes (plus cooling)


Cottage cheese:                  100 grams
Apple:                                1 large
Lemon juice:                       1 tablespoon
Sugar:                                 1/2 cup (powdered) + 2 tablespoon
Cinnamon powder:              1/2 teaspoon
Green Cardamom powder:  1/2 teaspoon
Saffron:                               1/2 teaspoon soaked in warm milk
Pistachio to garnish


1) Grate the apple and mix it with lemon juice and 2 tablespoon of sugar. Cook it on a medium flame until dry and apple is soft like a spread. Set aside to cool.
2) Knead the chhenna (cottage cheese) well with the heel of your hand to make it really smooth.  Add powdered sugar and cardamom powder, and knead again for approximately 2 minutes.
3) Cook in a non-stick pan on low heat for 5-7 minutes mixing regularly with a spatula. This is very crucial step and need to be done carefully. Remove from heat and knead it again for couple of times, divide into ten equal portions.
4) Carefully make a bowl like shape of the cottage cheese dough and stuff the apple filling, close it to make balls and carefully smoothen it around.
5) Make a small dent on the top, drizzle it with saffron milk and top it up with pistachio. Let it cool for an hour in the refrigerator and serve.

Note:  You can make cottage cheese at home by adding lemon juice (2 tablespoon) to the boiling milk (4 cups). Once milk curdles strain and immediately refresh it in chilled water. Put the cheese in a piece of muslin and squeeze till all the water is drained out.


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