Ingredients
4.85 oz/ 137 g palm jaggery
6.65 oz / 189 g khoya/mawa, solid milk
7.10 oz / 200 g fresh chana (curdle milk cheese), Link to the recipe
little ghee to grease the mold and rub in your hand
Instructions
Knead the strained chhena for 8 minutes. It will turn from crumbly to a smooth consistency. Once done, put it in a bowl to be used later.
Grate the jaggery
Grate the solid milk
Place the jaggery and solid milk in a non-stick skillet and place it in medium heat. Keep stirring constantly and in 5 minutes the solid and jaggery would melt into a loose consistency.
Add the chhena that was kept in a bowl and start mixing.
Keep stirring constantly for15 minutes and you will see that the texture of the mixture turned into a dough. It will no longer stick to the pan.
Take it to a bowl and leave it aside to cool down for a while. You need to make the sondesh while the dough is still warm.
If you are using the sondesh mold/mould then rub little ghee on the mold/mould and rub little ghee in your hand. Now take a little about of the dough and press it gently on the mold. Keep spread around and keep pressing at the end for a neat finish (watch the video to understand better).
Very carefully remove the sondesh from the mold. It’s still very fragile so you need to handle gently. Place it on a board and give it couple hours or more for it to set.
To create a design using the bottom of a glass, roll the dough into smooth dumpling shape. Then gently press with the bottom of the glass. Carefully take it off and let the sondesh set.
Once the sondesh are set, store it in an airtight container. Because it includes milk, it would be best to store it in the refrigerator.
MSS Organic Farms:
www.organicjaggery.shop
Recipe channel: www.facebook.com/vaagmeefoods
Join Telegram: https://t.me/organicjaggery
Comments
Post a Comment