Pineapple sandesh

   

#pineapple #sandesh #bengalisweets #chhena #paneer #desserts #healthysweets

#healthyfood

Ingredients: 200 ml cow milk, 2 tbsp curd, 1/2 tbsp powdered sugar, 2 drops of pineapple essence, 1 cup of diced tinned pineapple (sugar syrup dipped) with no trace of syrup, pineapple wafers for garnishing

Preparation time: 15 min (cooling and setting time 3-4 hours)

Recipe:

1. Bring the milk to boil and add curd. Stir for a while till the milk curdles. Now, sieve the whey and collect the curdled milk i.e. chhena. Transfer it to a muslin cloth and strain out the excess of whey/ water through squeezing. 

2. Now massage the chhena in a bowl with your hand (palm basically) for 3- 5 minutes till it becomes greasy. To this add the sugar and pineapple essence. Massage again. This might turn sticky. 

3. Add the pineapple to this and mix well lightly. Ensure that the pineapples do not contain the sugar syrup. You can ensure this by keeping the slices on a colander for 10 - 15 min prior to cutting them to pieces.

4. Now, give the mixture a desired shape and keep it to set. You can do this by transferring the mixture to a different shaped bowl (square or curved like I used) and leveling up the mixture with a spoon. Cover this with foil and refrigerate for 3-4 hours at least. After that, turn the bowl upside down. If the sandesh does not come off easily, just use a knife to release the air pressure formed at the edges (slide the knife across the circumference in between the container and sandesh) and turn it upside down again. It should come out easily now.

5. Garnish it with wafers and serve it chilled!