Bapa Sandesh is a popular dessert from Eastern India, in which chhena is mixed with jaggery and steamed. Since currently it is summer season and mangoes are available in plenty, I have flavored it with mango purrée.
This mango Sandesh has the sweetness and creaminess of the Sandesh and tartness of the mangoes. It is an effortless dessert made with a few ingredients, mangoes, sugar, and milk.
Ingredients
- Milk – 1 cup
- Mango Puree – 1/2 cup
- Sugar – 1/4 cup (depends on the tartness of the mangoes used)
Serves – 3-4 pieces
The Process
- Boil milk in a pan and mix mango purrée
- Milk will turn sour due to the tartness of the mango purrée
- Once the milk is split, pass it through a cheesecloth and hang for 10 minutes to drain excess water
- Now mix the chhena with hand in a big plate
- Add powdered sugar and mix well
- Next, put this mixture in a greased container and steam for 15 minutes
- Cover the container with aluminum foil to avoid moisture to go into the Sandesh
- Your Bapa Sandesh is ready
- Decorate it with mango jelly
Mango Jelly
- Take 1/2 cup mango purrée in a pan with 2-3 spoons of sugar
- Cook till all the water has evaporated and the mango pulp starts to leave the pan
- Put this mixture in a greased tray and spread evenly to form a thin jelly
Indian and Fusion Recipes 