Pineapple Sandesh (Bengali Sweet) – Manjula’s Kitchen

Pineapple Sandesh (Bengali Sweet) – Manjula’s Kitchen

  • Making paneer: Boil the milk in a heavy bottomed pan over medium high heat, stirring occasionally.

  • As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat.

  • Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth, or muslin cloth.

  • Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well. 

  • Making Sandesh: Once the paneer is drained, place on a dry, clean surface and knead the paneer until the paneer is almost rolls into smooth soft dough.

  • Add the sugar and cardamom powder into the paneer and knead the paneer again until sugar is mixed well. Now this paneer known Sandesh.

  • Spread the pineapple slices on a dry surface and pat dry using the muslin cloth or paper towel.

  • Spread the Sandesh covering the pineapple slices evenly and garnish with slice pistachios. I prefer cutting them in four.

  • Refrigerate the Sandesh for about 1 hours before serving. Pineapple Sandesh taste best when it is served chilled and refrigerating the Sandesh also helps to set over pineapple.





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