Without fail making ultimate Aam-Sandesh/Mango Ice Cream Sandesh A Kolkata Special easy, delicious, practical.
Good Evening every body, at this time you get present recipe Aam-Sandesh/Mango Ice Cream Sandesh A Kolkata Special with 16 ingredients and 15 steps. Below this is how to prepare, please pay attention carefully.
In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 16 ingredients and 15 stages of easy cooking Aam-Sandesh/Mango Ice Cream Sandesh A Kolkata Special.
Ingredients all Aam-Sandesh/Mango Ice Cream Sandesh A Kolkata Special
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Needed 1 Cup : Fresh Mango Purée: Cooked- (For the longer shelf life wherein, the raw purée tends to get spoilt too soon).
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Needed 1/2-3/4 Cup : Castor Sugar or As Required: Depending on the sweetness of the Ripe Mangoes.
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Needed 1/4 tsp : Salt: Optional (Highly Recommended though).
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Prepare 1/2-3/4 tsp : Green Cardamom Powder.
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Needed 1 tsp : Rose Water: Optional.
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Prepare 1 tsp : Mango Essence.
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Needed 1/2-1 tsp : Saffron Strands.
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Needed 1/2-3/4 Cup : Condensed Milk.
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Prepare 1/2 Cup : Milk Powder.
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Needed 1/2 Cup : Fresh Cream.
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Needed 1 tbsp : Dry Rose Petals: Optional.
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Prepare 1/2 Cup : Dry Fruits: Finely Chopped (Any that’s available, handy).
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Prepare 1/2 Cup : Dry Fruits: Cashews, Almonds & Pistachios- Roughly Chopped (Required, while blending the mixture).
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Needed 1/2 tsp : Black Cardamom Powder: Optional (Recommend though).
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Needed 2 L : Full Cream Milk: Boiled & Curdled- To get about 250-300 gms Chhena- Homemade.
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Prepare 1 : Baking Dish/Tray: Preferably, Square in shape- Size: 6”-6” should be good for the aforesaid quantities.
If all ingredients Aam-Sandesh/Mango Ice Cream Sandesh A Kolkata Special it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.
Stages Cooking Aam-Sandesh/Mango Ice Cream Sandesh A Kolkata Special
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First up: Roughly chop the mangoes & put it in the blender jar…get a nice smooth purée/paste without adding any water at all.
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Post its blending- that’s how it’ll look like…Heat up a pan/wok to boil & cook this mango purée to increase its shelf life for the longer period of time & once prepared, cooled down- it can be stored in an airtight container for future use in anything that calls for the same- Mango Purée.
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Once done: Allow it to cool down & be in the RT- In the meanwhile, get the homemade Chhena ready & hung over at least for about a couple of hours time for its further use next, in the dish.
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In a small bowl: Take about a couple of tbsps of slightly warm milk & soak a few strands of saffron in it to enhance the tastes, textures & colours in this very dish.
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My earlier several recipes has the detailed info on how to prepare the homemade Chhena- Kindly, refer to the same Please 👍🏻.
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Now, in the Blender Jar: Add in the Chhena post it’s hung hours- Add in the rest all other ingredients aforementioned one by one & then, initially churn it to the pulse mode for a few times- scrape the sides of the blender jar & then, again churn it to get the final nice, creamy & smooth texture of the very Sandesh batter/mixture.
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Prepare the baking dish/pan: Line it up with the parchment/butter paper, set aside…(This need be done at the outset/beginning)- Now, pour in this blended mixture into this pre-lined baking dish & tap it a few times to release its suppressed air inside.
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The top should look smooth, as much as is possible… Sprinkle the finely chopped Dry Fruits over the same, a few saffron strands as well…this will enhance not only its looks but will heighten its tastes & aromatic flavours to the next level, simply.
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Again, tap it a few more times to set the entire thing evenly…In a big, heavy bottomed pan- place a stand, pour in some water- Ensuring, the Baking Dish with the Sandesh mixture shouldn’t touch the water level at any point, heat up the pan first.
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In the meanwhile, wrap the baking dish with an aluminium foil to ensure that, no water can get inside it while steaming for such long….
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When the water starts absolutely rolling boiling: Reduce the flame to the lowest possible flame & place baking dish now- Very gently, carefully & cautiously.
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Allow it to cook/steam for at least, 35-45 mins. (Depending on the individual sizes of the vessel, flame/oven temp. etc. Be very watchful/mindful of the TIME for steaming the same & that the vessel should not anytime touch the water & there’s no hole/ perforation on the aluminium foil/cover.
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Post the set time is over: Turn off the flame and let sit inside the hot vessel with the cover for about 15-20 mins time & then, allow it cool down completely & come to the RT….Once it’s in the RT, put it in the Freezer for an hour or so….
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Then, take it out- Un-mould the same to a separate plate/dish, take out the parchment paper carefully & gently- Slice it up, according to your own choice & then again, refrigerate it again, for another 2-3 hrs time min. And, take it out only then- when you wanna serve it absolutely chilled.
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Relish this DELISH Mazaa Karo…Mazaa Karao !!!.
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