Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, paan sandesh. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Paan Sandesh is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Paan Sandesh is something which I have loved my whole life. They’re fine and they look wonderful.
To begin with this recipe, we have to prepare a few components. You can cook paan sandesh using 22 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Paan Sandesh:
- Make ready For the base layer:-
- Get 40 g Marie biscuits(half of small size packet)crushed in mixie
- Prepare 2 tbsp melted ghee
- Make ready 1.5 tbsp powdered sugar
- Take Sandesh layer:-
- Make ready 200 g Chenna(approx 2 liters of cows milk)
- Prepare Approx 2 tbsp Synthetic Vinegar
- Make ready 50 g sugar
- Make ready Benarsi Paan/Calcutta Paan leaves chopped into thin strips
- Take 1/2 tsp Cardamom powder
- Make ready Rose water 1 tsp(preferably Amarnath Mishra brand from Calcutta)
- Take Stuffing layer:-
- Get 2-3 tbsp gulkand(take the solid part,avoid the liquid part)
- Get 3 tbsp freshly grated coconut
- Prepare 1 tsp MAgaz or melon seeds slightly roasted
- Prepare 1 tsp Cashewnuts chopped
- Get Chuhara/kharak/dry dates (soaked overnight)1-2
- Prepare 1 tsp Meethi saunf
- Prepare Garnishing:-
- Take Edible rose petals
- Get Paan leaves chopped
- Get Roasted dry coconut flakes/slivered almonds and pistachios
Instructions to make Paan Sandesh:
- For the biscuit crust, grind the biscuits in the mixie in to powder.Add ghee and powdered sugar and mix with hands.It should bind when held together otherwise add a little more ghee.Press this at the bottom of the springfoam to form nearly half inch thick layer.Flatten it nicely.Refrigerate for 15 mins.
- Procedure to make Chenna:-Boil milk and as soon as it begins to boil add half tablespoon vinegar and stir.If the milk doesn't curdle then add half tablespoon more vinegar little by little.Stop adding once the green liquid starts separating.
- Turn the gas off and strain it.Let the water drain off on it's own for a few mins, do not squeeze out water forcefully.That will leave the Chenna dry and chewy.
- Take the warm Chenna in a flat plate and mash it nicely with palm, adding sugar little by little to your taste.It should become soft ball without cracks.If it doesn't then pulse it in the mixie for 2-3 secs..that should make it soft.Add some rose water, cardamom powder and chopped Paan leaves and make it in to a ball
- Now divide the Chenna in to two parts.Flatten one part on top of the biscuit layer.smoothen in with flat base of glass
- Mix all the stuffing ingredients in a bowl.If you think the mixture is a little liquidy, place it in a strainer and with spoon softly squeeze out a little liquid from it.Now spread it on the Chenna layer and lightly press and even it out.
- Top it with next layer of Chenna.Smoothen it.Decorate with edible rose petals(Panneer Roja in Chennai),chopped paan leaves, slivered nuts, roasted coconut flakes or just pipe out sandesh like buttercream icing into florets and make your way to a dessert that is bound to fetch you a lot of complements!!!
- Refrigerate it(do not freeze it)and remove out of the fridge half an hour before serving.
So that is going to wrap this up with this special food paan sandesh recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
