Overcooking the chenna-sugar mixture will ruin the dish. The mixture will dry out and becomes crumbly, chewy. Then you will not be able to shape sandesh. So be very careful. We are cooking to get rid of the raw edge of the chenna. We are not looking for any color, texture change...
This can be sort of a conversation between a Bengali (foodie by birth) and a sweet dish (remember, not just any dessert). Bengalis are ‘Truly Madly Deeply’ in love with their sweets (again, not any dessert). And the Pistachio Butterscotch Sandesh (Fudge) aka Pesta Sandesh is my lat...
Take the mawa or khoya in a large non-stick pan. Switch on the flame and keep it on simmer. Place the pan on flame. Keep stirring continuously. Don’t stop stirring in between otherwise khoya will stick at the bottom and it will give the smoky flavor to the dish which is the least ...
It was long long ago, almost 20 years back. Naturally I can’t actually remember the taste but all I have a image of the sandesh in my mind; a tiny piece of mango on the top of a square sandesh (not to mention the sandesh was regular one). But it was a big thing back then ...
But time has changed upside down now. In today’s hectic schedule it is becoming real hard to spend any extra time on a dessert or in fact on any single dish. On other hand most of us has become calorie conscious too. And gobbling down deep fried, thick sugar coated food in the name...