Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, paan sandesh. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Paan Sandesh is one of the most well liked of recent trending foods in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Paan Sandesh is something which I’ve loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we must first prepare a few ingredients. You can have paan sandesh using 22 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Paan Sandesh:
- Get For the base layer:-
- Make ready 40 g Marie biscuits(half of small size packet)crushed in mixie
- Prepare 2 tbsp melted ghee
- Prepare 1.5 tbsp powdered sugar
- Prepare Sandesh layer:-
- Get 200 g Chenna(approx 2 liters of cows milk)
- Take Approx 2 tbsp Synthetic Vinegar
- Take 50 g sugar
- Prepare Benarsi Paan/Calcutta Paan leaves chopped into thin strips
- Prepare 1/2 tsp Cardamom powder
- Get Rose water 1 tsp(preferably Amarnath Mishra brand from Calcutta)
- Make ready Stuffing layer:-
- Get 2-3 tbsp gulkand(take the solid part,avoid the liquid part)
- Take 3 tbsp freshly grated coconut
- Get 1 tsp MAgaz or melon seeds slightly roasted
- Prepare 1 tsp Cashewnuts chopped
- Take Chuhara/kharak/dry dates (soaked overnight)1-2
- Make ready 1 tsp Meethi saunf
- Get Garnishing:-
- Prepare Edible rose petals
- Get Paan leaves chopped
- Prepare Roasted dry coconut flakes/slivered almonds and pistachios
Instructions to make Paan Sandesh:
- For the biscuit crust, grind the biscuits in the mixie in to powder.Add ghee and powdered sugar and mix with hands.It should bind when held together otherwise add a little more ghee.Press this at the bottom of the springfoam to form nearly half inch thick layer.Flatten it nicely.Refrigerate for 15 mins.
- Procedure to make Chenna:-Boil milk and as soon as it begins to boil add half tablespoon vinegar and stir.If the milk doesn't curdle then add half tablespoon more vinegar little by little.Stop adding once the green liquid starts separating.
- Turn the gas off and strain it.Let the water drain off on it's own for a few mins, do not squeeze out water forcefully.That will leave the Chenna dry and chewy.
- Take the warm Chenna in a flat plate and mash it nicely with palm, adding sugar little by little to your taste.It should become soft ball without cracks.If it doesn't then pulse it in the mixie for 2-3 secs..that should make it soft.Add some rose water, cardamom powder and chopped Paan leaves and make it in to a ball
- Now divide the Chenna in to two parts.Flatten one part on top of the biscuit layer.smoothen in with flat base of glass
- Mix all the stuffing ingredients in a bowl.If you think the mixture is a little liquidy, place it in a strainer and with spoon softly squeeze out a little liquid from it.Now spread it on the Chenna layer and lightly press and even it out.
- Top it with next layer of Chenna.Smoothen it.Decorate with edible rose petals(Panneer Roja in Chennai),chopped paan leaves, slivered nuts, roasted coconut flakes or just pipe out sandesh like buttercream icing into florets and make your way to a dessert that is bound to fetch you a lot of complements!!!
- Refrigerate it(do not freeze it)and remove out of the fridge half an hour before serving.
So that is going to wrap this up for this exceptional food paan sandesh recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
