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Sondesh with Paawak jaggery powder
- 08 July, 2024
- Paawak Food Products Private Limited
Sondesh is a beloved Bengali sweet that is not only a treat for the taste buds but also a symbol of celebration and festivity. In this recipe, we will add a twist by using jaggery, a natural sweetener, which not only enhances the flavor but also brings in a richer and more complex sweetness. Join us in making this delectable and healthier version of Sondesh with Paawak jaggery!!!
VIDEO RECIPE: https://www.instagram.com/reel/C88yx7hIVbe/?igsh=MXFtdmRrN25zaWRjYw==
INGREDIENTS:
- 1 liter full cream milk
- 2 - 3 tbsp Vinegar & Water
- 1 cup PAAWAK JAGGERY POWDER
- 1/4 tbsp ghee
- A few strands of saffron
- Chopped Pistachios & almonds for garnish
METHODS:
- Preparation of Chenna
- Start by boiling the milk in a heavy-bottomed pan. Stir occasionally to prevent it from burning.
- Once the milk comes to a boil, reduce the heat and add the vinegar & Water gradually while stirring continuously.
- The milk will start to curdle. When the whey separates completely from the chenna, turn off the heat.
- Strain the mixture using a muslin cloth or a fine sieve. Rinse the chenna under cold water to remove any sourness from the lemon juice or vinegar.
- Squeeze out the excess water from the chenna and hang it for about 30 minutes to an hour to remove any remaining moisture.
- Making of Sondesh
- After the chenna has drained well, transfer it to a plate and knead it with your hands until it becomes smooth and free of lumps. This process should take about 5-7 minutes.
- In a non-stick pan, heat the ghee and add the PAAWAK powdered jaggery. Stir until the jaggery melts completely and starts to caramelize slightly.
- Add the kneaded chenna to the pan and mix well with the jaggery. Cook on low heat, stirring continuously to avoid burning, until the mixture thickens and starts to leave the sides of the pan.
- Add the cardamom powder and saffron strands and mix well. Continue cooking for another 2-3 minutes.
- Shaping of Sondesh
- Remove the mixture from the heat and let it cool slightly.
- While the mixture is still warm, shape it into small balls or use molds to give them traditional shapes.
- Garnish with chopped pistachios or almonds for an added crunch and visual appeal.
- Serve these delightful jaggery Sondesh as a dessert or a sweet snack during festivals, special occasions, or simply to satisfy your sweet cravings.
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