Aam Sandesh is my choice for A under my series of Protein Rich Dishes, featuring A to Z Bengali Sweets. I initially wanted to make Aamshotto, which is Mango leather Rollups, stuffed with Sandesh. Though I was tempted much, I decided starting the series with a simpler dish will be easy for me.

I was lucky that I decided on Aam Sandesh as we still had the fruit in season or rather the fag end of the season. I managed to freeze some Banganapalli and used it for this Sweet. When I was reading about the various options I had, I read that Bengalis are very fond of Aam Sandesh, making the best of the seasonal fruit.

Aam Sandesh was the first dish I made for this series. I was so glad because normally when cooking for Mega BMs, I end up cooking a dish that comes way last. Since I had the fruit frozen, I also wanted to ensure I made this soon. So this was prepared without being clubbed with rest.

When we talk about Sandesh, there are three types of Sandesh, namely Kancha Sondesh/ Kancha Golla, Norom Paak and Kora Paak. Kora Pak requires highly skilled knowledge and hence never tried at home. Even I haven’t come across any such recipe for Kora Pak online for my requirement. I have covered both the first types under this series.

I made Sandesh many years ago after much research on the topic. Still, I wanted to document my new found knowledge in this series of A to Z Bengali Sweets on how to prepare soft Chhana for getting soft and silky Bengali Sweets and the method involved in kneading the Chhana.

How to Knead Chhana for Soft Bengali Sweets
How to Make Soft Homemade Chhana for Bengali Sweets

A for Aam Sandesh

Step by step Pictures for making Chhana for Sandesh

Step by Step Pictures for kneading the chhena

Step by Step Pictures for making Aam Sandesh

Aam Sandesh | How to make Mango Sandesh

Ingredients Needed:

1 cup Paneer / Chhena / Cottage cheese
1 /4 cup Sugar powdered increase if required
1 cup Mango Pulp
Mango Chopped for garnishing
Mixed Nuts for garnishing

Make the Chhana and knead it to soft ball.
Then add half of the sugar and mix well.
Puree the mangoes and sieve to ensure there are no lumps.
Heat a nonstick pan, add the mango puree and cook till it is done. This takes about 5 to 7 mins on high.
Add little sugar and combine well, continue cooking.
Next, add the chhana and combine. Continue cooking for a while till everything is mixed.
Next, add the remaining sugar and let the mix get cooked for another 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 mould, let it set at room temperature or refrigerate for an hour or so
Garnish with finely chopped mangoes, nuts before serving

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Kneading the Chhana is very important for the Boiled/Steamed Bengali Sweets, so I went ahead and followed the same for the Sandesh Versions as well. I have recorded the detailed steps I have followed while kneading the chhana, hope it is useful

Once you make the soft chhana for the Bengali Sweets, the tied fresh chhana can be left to be hung for about 30 mins. If you are not going to use it right away, I suggest you refrigerate the chhana in an airtight container until using. This fresh cheese will be fresh for a couple of days. When you are about to use it again, bring to room temperature, knead it really well for the chhana to come down to normal temperature and then proceed to make the sweets.

These steps are very important when you are making boiled Bengali Sweets such as Ragolla, Ras Malai Etc. Since I am making 26 different Bengali Sweets with Chhana, I thought I might as well do this from scratch.

Tips, Tricks to Knead Chhana for Soft Bengali Sweets.

• Remove the chhana from the cloth, take a wide plate that you can hold well. Crumble the paneer. The following steps can also be done on a kitchen counter, I preferred a wide plate
• Once you crumble the paneer/chhana, using your palm heel, press it well down away from you. Gather back the paneer, again roll forward, using pressure on your palm heel.
• Each time you knead with force going forward, gather all the cheese back and make a ball.
• This kneading forward and gathering of cheese can go for about 15 mins.
• By now the cheese granules are really broken down and the granules look very tiny.
• To check if the chhana is really kneaded well, press the cheese forward, if you notice the grains are big, you will have to knead again.
• Knead forward and backward for another 10 mins and you are done.
• To know if the chhana is kneaded enough and will result in a soft melt in the mouth Raragullas, pinch out a small ball, and roll between your palms.
• If you notice the ball is formed without any cracks or breaking, it means you have kneaded it enough.
  Another thing you will observe is the cheese fat glistening on your palms. You can also smell that slightly sweetish aroma of the fresh chhana.

This kneaded paneer/chhana can then be used to make Kancha golla, Norom Paak or any of the boiled/steamed Sweets.

Step by Step Pictures for Kneading the chhana to a soft texture:

Remove the chhana from the cloth, take a wide plate that you can hold well. Crumble the paneer.

Once you crumble the paneer/chhana, using your palm heal, press it well down away from you. 

Gather back the paneer, again roll forward, using pressure on your palm heel.Each time you knead with force going forward, gather all the cheese back and make a ball.
This kneading forward and gathering of cheese can go for about 15 mins.
By now the cheese granules are really broken down and the granules look very tiny.

To check if the chhana is really kneaded well, press the cheese forward, if you notice the grains are big, you will have to knead again.

Knead forward and backward for another 10 mins and you are done.
In the above picture, the ball on the left is soft and well kneaded chhana, the right is still not done. See the difference in the texture.To know if the chhana is kneaded enough and will result in a soft melt in the mouth Rasagullas, pinch out a small ball, and roll between your palms.
If you notice the ball is formed without any cracks or breaking, it means you have kneaded it enough.

This kneaded paneer/chhana can then be used to make Kancha golla, Norom Paak or any of the boiled/steamed Sweets.

The post How to Knead Chhana for Soft Bengali Sweets appeared first on Spice your Life!.

When I started planning for my Bengali Sweet Series, I know I had to start with the basics. While we have been making Paneer at home for many years now, we have only done, having savory dishes in mind. After making Paneer or Chhana as it is called in Bengali, we let it dry and then set it to form hard cheese to get the cubes.

I have made Ras Malai and Cham Cham, and since it’s been many years ago, I don’t even remember if I had given all this importance that I realized I should. Amma has made Rasgulla couple of times and I never came around clicking pictures, because it wasn’t as soft as it should be. In this course of events, I came to know that Konda and Hubby dear are very fond of Rasgulla. Imagine not knowing this of your own family!

Anyway, I decided I need to really work on getting that soft Chhana first. I referred a couple of sites like this and this and made my chhana. Each time about 4 liters of Milk was used. Though it might again vary on the type of milk you use, the curdling agent etc, the tips and tricks are the same for you to follow.

You can use Lemon Juice, Vinegar or Fermented Whey Water you saved up from the previous batch of paneer making. Whichever method you make, ensure your cheese is always washed thoroughly before kneading.

So to begin, for any Bengali Sweet, the chhana prepared or the fresh homemade cheese has to be soft and melt in the mouth texture.

Tips, Tricks to get soft Chhana

To achieve soft cheese, it is important not to add the curdling agent when the pan is still on the flame. Take the pan down, and add the curdling agent. Keep adding till the whey separates.
Now strain the cheese on to a muslin cloth, pour cold or tepid water over it for a couple of times, till you feel the souring or curdling agent is completely removed from the cheese.
Tie it over a sink for the whey to drip off completely. I only left it out for 30 mins before starting to cook with it.

When I read about Ricotta Cheese, its same as Paneer or Chhana. So in essence when we are making at home, our Paneer or Chhana is same as Ricotta Cheese.

Homemade Chhana for Bengali Sweets

Serves: 2 cups

Ingredients Needed:

4 liters Milk
4 tsp Lemon Juice / 1 cup of Fermented Whey Water (quantity of Lemon Juice will also vary )
Water as required

Have the lemon juice ready at hand
If using fermented Whey water, measure it and have it ready.
Have a bowl lined with a muslin cloth and keep it ready.
In a thick bottom pan, boil the milk till it boils over, simmer for 5 mins.
Remove it from flame, add the lemon juice slowly and gently stir for the cheese to separate.
When you see greenish water, pour the cloth to gather the cheese.
Pour water over the cheese couple of times to remove traces of lemon or the souring agent used.
Gather the edges of the cloth to tie the cloth and let it drain completely.
Ensure that the chhana is not completely dry.
Save some of the whay water to use later if required or you can ferment for next batch.

The cheese you get can be stored in fridge for further use or can be used right away.
If you want to use this for savory dishes, you can press it down to form cubes.

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