Kiwi Sondesh Recipe
Bengali style sandesh made by curdling milk and a dessert recipe that includes kiwis
Bengal always reminds me numerous varieties of sweets and fish curries. And that one sweet comes to my mind first is the classical Shondesh.
Shondesh or Sondesh Recipe, a popular chena based sweet in regions West Bengal, Tripura and Bangladesh. The best part about making Sondesh is, it is very easy to make and its made in different flavours according to the seasons. During summer, it comes with mango flavour, during spring it is prepared with jaggery, and in winters it is made with the sap of date palm. The other beautiful thing behind this glorious delicacy from Bengal is the structural design given on this sweet. In Bengal, we can find not less than hundred variants of Shondesh.
I have just come up with a fruity flavoured unique variant of Sondesh for this season of pooja. I have made the Sondesh with Kiwi fruit. May the divine mother empower you with her blessings on this Durga Puja.
If you like this recipe, try more recipes like
- The same method can be followed for any fruits of your choice.
- Don’t overheat the mixture to avoid the mix getting completely dry.
- To shape the Shondesh, you can use the moulds with structural designs.
- Consume the Sondesh within a day or two.
- 1 liter Milk
- 2 Kiwi
- 50 grams Caster Sugar
- 2 tablespoons Lemon juice
- 1 tablespoon Cardamom Powder (Elaichi)
- Mixed nuts , chopped, as required
How to make Kiwi Sondesh Recipe
To begin making Kiwi Sondesh Recipe, in a saucepan, heat the milk and bring to boil.
Add lemon juice and stir it until milk curdles completely. Take it off heat and strain the milk solids with a muslin cloth.
Pour some water over the chena to wash off the lemony sourness.
Drain away the whey and knead it well for at least 10 minutes.
Now add the powdered sugar and kiwi pulp. Mix well to combine.
Cook the mix on medium heat till the mixture thickens and starts leaving the sides of the pan.
Turn off the flame and let the mixture cool for a while.
Roll the mix into small balls and flatten slightly. Garnish with some almonds, pistachios, and raisins.