How to make Makha Sandesh -
Sandesh is one of the most popular Bengali sweets that is served at most special occasions. This one is a mixture of chenna and khoya
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Buffalo milk, Yogurt (दही)
Cuisine : Bengali
Course : Mithais
For more recipes related to Makha Sandesh checkout Kalakand, Rabdi Burfi - SK Khazana. You can also find more Mithais recipes like Sitaphal Basundi - SK Khazana Jangiri Rabdi - SK Khazana Flax Seed Laddoo
Makha Sandesh Recipe Card
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 : 2-2.30 hour
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Makha Sandesh Recipe
Buffalo milk 2 litres
Yogurt 2-3 tablespoons
Vinegar 1 teaspoon
Khoya grated 1/2 cup
Castor sugar 3/4 cup
Green cardamom powder 1 teaspoon
Mixed nuts (pistachios, almonds) slivered 1 tablespo to garnish
Method
Step 1
Heat milk in a non-stick pan till it comes to a boil. Add yogurt and vinegar cook, stirring, till it curdles.
Step 2
Line a strainer with muslin cloth and keep it over a large bowl. Transfer the curdled milk into the strainer and drain excess liquid.
Step 3
Tie up the muslin cloth and dip into a bowl of iced-water for a few minutes. Squeeze out the excess moisture and transfer the chhena onto a plate.
Step 4
Add khoya, castor sugar and green cardamom powder and mix well.
Step 5
Heat a non-stick pan, add the chhena mixture and 1 tablespoon nuts, mix well and cook for a 1-2 minutes. Take the pan off the heat, transfer into a barfi tray and spread it evenly.
Step 6
Garnish with some mixed nuts and set aside to cool down to room temperature. Serve.
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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.
