Elixir Sandesh is my choice for the alphabet E in the A to Z Bengali Sweets Series. I had nothing else to fall back and the only options I had was either Easy Rad Malai or Easy Sandesh, which I wasn’t ready.
It was a case of sheer desperation that I started searching again when I landed in some of the online shops that had their catalogs. While I came across a site talks about all the different varieties one can find in the sweet shops, landing on the online cart to order was even better, as most of them had their varieties listed out. I landed on Elixir that had a silver foil over it and no other explanation. Going by the word elixir, which means magical, I ended up deciding to create my own version of a magical Sandesh
As I have already said, there are so many modern takes on the Sandesh along with the traditional ones. You can find all seasonal fruit specials with Sandesh, with different nuts and different flavours. So I wanted to create my own when I couldn’t lay my hands on Silver foil.
For all the three batches of sweets I did, I had chopped up a huge portion of almonds, pistachios along with soaked saffron and rose petals. One portion of almond and pista was finely chopped, some ground to a fine powder, the other half as silvers.
Today’s Bengali Sweet is a Norom Paak with soft chhana kneaded with sugar and then slightly cooked over low flame, finally adding Almond, Pista powder and garnished with Mixed nuts.
Since the only dish that came up in my search was this Elixir Sanesh in the online listing.
As I had mentioned already, I made 3 batches for each type of Bengali Sweets. In that, I took one batch which was approximately 1 cup or 250 ml milk. This yields about 4 to 5 numbers depending on the size and best suited since I was making so many varieties. Apart from this, I even had fine powdered sugar of about 2 cups,
How to Make Soft Homemade Chhana for Bengali Sweets
How to Knead Chhana for Soft Bengali Sweets
In this A to Z Bengali Sweets for Protein Rich dishes:
A for Aam Sandesh
B for Bhapa Sandesh
C for Channar Puli
D for Danadar
Step by Step Pictures for making Soft chhana for Bengali Sweets
Step by Step Pictures for Kneading the fresh Chhana for Sandesh Varieties
Step By Step Pictures for Making Elixir Sandesh
Elixir Sandesh | How to make Almond Pista Sandesh
Ingredients Needed:
1 cup Paneer / Chhena / Cottage cheese
1/2 cup Sugar powdered increase if required
1/4 cup Pista Powder
1/4 cup Almond Powder
Mixed Nuts for garnishing
Make the Chhana and knead it to soft ball.
Heat a nonstick pan, add the soft chhana and cook for 2 mins.
Then add half of the sugar and mix well.
Next, add the finely ground almond, pista powder, continue to mix well with chhana.
Check for sweetness and add the sugar as per taste further. Cook for 5 mins
Do not let the mix overcook, you will end up having a crumbly Sandesh.
If you are going to shape the Sandesh, then press the Sandesh into the mold when it is still hot, let it sit at room temperature or refrigerate for an hour or so.
Garnish with finely chopped nuts before serving.
Chhana mixed with sugar needs to be cooked only for about 5 mins max, else you will end up having crumbly paneer on hand.
Press the hot Sandesh into the molds for it to get shape quickly, else you will have heat it up again.
For best results, refrigerate for 10 to 20 mins before removing from molds.
- 1cup Paneer/ Chhena / Cottage cheese
- 1/2cup Sugarpowdered increase if required
- 1/4cup Pista Powder
- 1/4cup Almond Powder
- Mixed Nutsfor garnishing
-
Make the Chhana and knead it to soft ball.
-
Heat a nonstick pan, add the soft chhana and cook for 2 mins.
-
Then add half of the sugar and mix well.
-
Next, add the finely ground almond, pista powder, continue to mix well with chhana.
-
Check taste and add the sugar as per taste further. Cook for 5 mins
-
Do not let the mix overcook, you will end up having a crumbly Sandesh.
-
If you are going to shape the Sandesh, then press the Sandesh into the mold when it is still hot, let it sit at room temperature or refrigerate for an hour or so
-
Garnish with finely chopped nuts before serving.
Chhana mixed with sugar needs to be cooked only for about 5 mins max, else you will end up having crumbly paneer on hand. Press the hot Sandesh into the molds for it to get shape quickly, else you will have heat it up again. For best results, refrigerate for 10 to 20 mins before removing from molds.
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