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| aam sandesh |
Ingredients :
- Full Fat milk: 1 liter
- Mango pulp : 1cup
- Milk powder: ½ cup
- Sugar: 1/3 cup
- Condensed milk: 4 tbsp
- Lemon juice: 1 tsp
Procedure:
1) In a heavy bottom pan boil milk, stirring occasionally, make sure
not to burn milk. As the milk comes to boil, add the lemon juice
gradually and stir the milk gently.Lower the heat. Almost in
seconds you will see the milk curdle and clumps of white milk
solids forming.When you see the greenish water separating ,take
it off from heat.Let it sit for 4-5 minutes.
not to burn milk. As the milk comes to boil, add the lemon juice
gradually and stir the milk gently.Lower the heat. Almost in
seconds you will see the milk curdle and clumps of white milk
solids forming.When you see the greenish water separating ,take
it off from heat.Let it sit for 4-5 minutes.
2) Now drain the chhana using a strainer line with cheesecloth or
muslin cloth. Next lightly rinse the chhana with water to remove
the lemony taste and let it drain.Squeeze out the remaining water
from the chhana. It is very important that the chhana is drained of
all excess water. To take out the excess water squeeze the cloth,
or press the wrapped chhana under a heavy pan for about one hour.
muslin cloth. Next lightly rinse the chhana with water to remove
the lemony taste and let it drain.Squeeze out the remaining water
from the chhana. It is very important that the chhana is drained of
all excess water. To take out the excess water squeeze the cloth,
or press the wrapped chhana under a heavy pan for about one hour.
3) After that take the chhana out on a plate and start kneading with the
heel of your palm. Continue doing this till you get smooth dough and
your palms feel the softness (approx. 10 minutes). Now mix in the
sugar and again knead for another 7-8 minutes. At the end of this process
you will get a little oily and very smooth dough without any lump.
4) Take a non stick pan and mix in the mango pup, chana ,milk powder
and condensed milk. On a medium low heat start cooking the mixture.
You need to keep stirring it continuously to avoid burning at the
bottom, while doing so scrape the sides occasionally.Keep on
cooking this way till the chana becomes thick and finally take a
dough shape leaving the sides of the pan (approx. 15 minutes). Switch
off the heat and take it out on a plate or bowl. Cover and let it cool a
little bit.
5) In the mean time wash the moulds and lightly grease the inside with a
little ghee (clarifies butter). Pinch the dough and take small portion
of the makha. Spread this on the mould in whatever form it is.
Press with your palm and gently take them out of the mould. Repeat
the process with the rest of the makha.
Serve warm or at room temperature.
You can also freeze them for 3-4 days in a covered container.
