During Durga Puja, you are not allowed to check your calories, we just hog on food. This season has its own magic, wherever you are around the globe, a Bengali heart will definitely become nostalgic. So far as food is concerned, especially sweets, I am a bit shy. But, as it is autumn, I like to usher in the season with some sweets.
I decided to prepare Sandesh, which is always a Bengalis favourite and it adds to Puja flavour too. Here I am welcoming Maa Durga with Kesar Khoya Sandesh.
Kesar Khoya Sandesh
Preparation time: 30 Mins
Cooking time: 10 Mins
Recipe type: dessert
Serves: 3 to 4
Khoya (I used readymade/store bought one)
- Milk – 4 cups
- Lemon juice – 1/4 cup
- Saffron – 1/2 teaspoon
- Sugar – 1/2 cup, powdered
- Cardamom powder – 1/2 teaspoon
Add milk to a saucepan and bring it to a boil, while boiling, mix the lemon juice in a little hot water (1/4th cup).
When the milk starts bubbling, add the lemon juice into the milk, stir and turn off the flame.
This will cut through the milk.
Immediately, strain this mixture through a muslin cloth piece and add ice cubes.
And tie it in a muslin cloth and hang it for an hour.
Cream the khoya and chenna together, and mash it using the palms, into a smooth mixture.
At this point dissolve the Kesar in very little hot milk.
Now add all, khoya, chenna mixture, powdered sugar, cardamom powder, and the Kesar milk together in a heavy bottomed pan (preferably non-stick).
Cook until the sugar is melted and it turns into non-sticky.
Now, cool the mix for sometimes and mould them as desired.
Kesar Khoya Sandesh is ready.
Enjoy with family and friends.
©Sarika Sarkar Das
Photos by the author
#FridayFoodie #Shondesh #BengaliCuisine #Sweets #Dessert #BengaliDessert #IndianDessert #DifferentTruths
Latest posts by Sarika Sarkar Das (see all)
- Trials and Tribulations of Life and Yummy Steamed Sandesh - April 6, 2018
- A Romantic Dinner with Husband, Date Palm Jaggery Phirni, and a Birthday! - February 23, 2018
- Yummy Nolen Doi, a Bengali Sweet Yoghurt Dessert to Die For! - February 2, 2018