How to make Pineapple Sandesh -

A signature mithai from Bengal, sandesh can be made in different flavours – here pineapple graces it

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Mummy Ka Magic.

Main Ingredients : Milk (दूध), Canned pineapple slices

Cuisine : Bengali

Course : Mithais


For more recipes related to Pineapple Sandesh checkout Kalakand, Chum Chum, Rasmalai, Instant Gulab Jamun . You can also find more Mithais recipes like Sagan ni Sev - SK Khazana Kesari Bhaat Badami Puri Kesar Pista Phirni

Pineapple Sandesh

Pineapple Sandesh Recipe Card

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The Bengalis are great food lovers and take pride in their cuisine.  In fact so obsessed are they about food, that the man of the house goes to the market daily to buy a fresh supply vegetables and fish which is a must in their daily menu.  The medium of cooking is mustard oil which adds its own pungency.  Another very important item of Bengali cuisine is the variety of sweets or mishti as they call them.  Most of them are milk based and are prepared from chhena.
A meal, for the Bengali, is a ritual in itself.  Bengalis spend not only the great deal of time thinking about the food but also on its preparation and eating. 

Prep Time : 31-40 minutes

Cook time : 0-5 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Pineapple Sandesh Recipe

  • Milk , curdled with 1 tsp citric acid 1 litre

  • Canned pineapple slices , soaked in water 7-8

  • Powdered sugar 4 tablespoons

  • Green cardamom powder 1/2 teaspoon

  • Almonds , blanched, peeled and slivered to garnish

  • Pistachios , blanched, peeled and slivered to garnish

  • Saffron strands to garnish

Method

Step 1

Strain the curdled milk (chenna) through a muslin cloth and squeeze out excess water completely.

Step 2

Transfer the chenna onto a large plate and knead lightly. Add powdered sugar and green cardamom powder and knead again.

Step 3

Transfer chenna into a piping bag.

Step 4

Drain the pineapple slices on an absorbent paper till they are completely dry and place on a serving platter. Pipe out the chenna mixture on the edges of pineapple slices in floral shape.

Step 5

Garnish each slice with almond slivers, pistachio slivers, few saffron strands and serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.