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Chital fish bengali recipe for sandesh

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Chital fish bengali recipe for sandesh

Its an easy and scrumptious mixture of fresh crumbled paneer and powdered sugar with invigorating aroma of cardamom this tasty Bengali sweet recipe requires just 3 ingredients and takes only 20-25 minutes to organize.

Sandesh or Sondesh is among the most broadly known and appreciated sweet recipes of Bengali cuisine that's super easy to create and enables you allow it your custom touch to create your occasions special. This step-by-step photo recipe includes directions to make fresh paneer (also known as chhena in Bengali) both at home and uses cooked paneer technique that removes the raw odor of milk or paneer. However, you may also get it ready without it technique see tips and variations section given below to discover how.

Preparation Time: half an hour

Cooking: twenty minutes

Serves: 4 servings

1 liter Full Cream Milk (Cow milk is more suitable)

two tablespoons Fresh Lemon Juice

1/4 cup Powdered Sugar

1/4 teaspoon Eco-friendly Cardamom Powder

5-6 chopped Pistachios (for garnishing), optional

Note: Follow detailed step-by-step photo recipe to organize paneer (chhena) in your own home (follow steps 1 to five). If you're following a detailed homemade paneer recipe then skip steps 1-3 given below.

Bring milk to boil over medium flame.

With regards to moving boil, reduce flame to low. Add fresh lemon juice progressively while stirring continuously. Within one or two minutes, milk solid and whey protein (liquid portion) will begin to separate.

If this separates completely, transfer it to some colander or perhaps a large sieve getting cheesecloth lined regarding this and drain the whey protein. Rinse paneer (chhena) under flowing water to get rid of residual lemony taste.

Tie prepared chhena inside a muslin cloth. Squeeze it lightly to empty water and hang up it for half an hour to empty water (begin to see the photo). Don't hang it for over half an hour otherwise it is dry. After draining water, untie it.

Transfer solidified chhena to some large plate. It ought to be moist. If it's too dry, sandesh will turn crumbly.

Knead it like dough for approximately 4-a few minutes or until smooth.

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