Rose Petal Sandesh ~ Popular Paneer Mithai with Grandmother Champa Kanoria

by on February 15, 2012

A popular DESSERT from Kolkata, Sandesh is healthy, tasty & versatile there is no end to its creative modifications & combinations. This PANEER MITHAI combines well with many seasonal fruits – apple sandesh, mango sandesh, orange sandesh & pineapple sandesh are some popular varieties of sandesh.

 

Paneer mithai - Rose petal Sandesh

For the Sandesh:

  • Milk (preferably cow’s milk) – 1 litre
  • Citric acid – ¼ to ½ tsp
  • My Jain friends can use this recipe to make excellent sandesh during Paryushan by avoiding the rose petals.
  • Sugar – ¼ cup
  • Rose water – ½ tsp
  • Saffron – few strands
  • Cardamom powder – a pinch
  • Rose petals – to decorate

To make the Chenna:

  1. Dissolve the citric acid in 1 tbsp water and set aside.
  2. Bring the milk to a boil and switch off the flame.
  3. After 5-10 minutes, add half of the citric acid solution, stir gently & cover with a lid.
  4. Within a couple of minutes, the milk will curdle. Check that the whey is clear or else add the remaining citric acid solution so that the milk curdles completely.
  5. Strain using a thin muslin cloth or a strainer. Press it down gently so that the whey is completely removed from the chenna or paneer. (The whey can be discarded or used to knead dough for making soft rotis.)

To make the Sandesh:

  1. Transfer the chenna on to a plate, add the sugar, rosewater and saffron & knead gently. Knead until the sugar crystals are dissolved & the mixture becomes soft.
  2. Roll the mixture into small lemon-sized balls and flatten gently. Make a depression in the centre to place a rose petal.

Note: 1) Chenna can be made by curdling milk with ½ cup curd or 1 tbsp lemon juice.
2) In cold weather, instead of rolling into balls, Champaji bakes the sandesh for 8-10 minutes. The slightly roasted warm sandesh is delicious.
3) Champaji enjoys making mango sandesh by adding tiny mango pieces to the sandesh mixture half way through the kneading.

 

Photo courtesy: Pic by Manasvi

 

This recipe was first featured in Soul Food and Soul Mates – a column in Harmony Magazine. Part-1 of this post is the interview with Champa & Hariprasad Kanoria from Kolkata.

 

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