This traditional recipe of Bengali sweet is easy to make and requires a few basic ingredients. Bhapa Aam Sandesh is a soft, aromatic sweet made with seasonal ripe Mangoes by following the steaming method, which gives it a unique melt in the mouth texture.
If you’ve not eaten this sweet before, then you must try making some at home. The process is easy with a delectable result. You and your family would cherish these sweets just the way we did. Do try this recipe, and share your experience with it. 🙂
Bhapa Aam Sandesh / Steamed Cottage Cheese Mango Fudge
Soft, melt in the mouth Bhapa Aam Sandesh made with sweet,ripe mangoes. Try this easy Bengali sweet recipe at home when the mangoes arein season.
Ingredients
- 155g- Mango Pulp (I used 1 medium-sized ripe Mango)
- 220g- Chhena/Paneer/Fresh cottage Cheese
- 100g- Castersugar/ White powdered sugar
- Cardamom powder from 3 Green cardamoms
- Saffron strands for garnishing (optional)
- Pistachio for garnishing (chopped)
- Ghee/Clarified butter (as required)
Instructions
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For this sweet you can make fresh chhena at home or use store-brought Malai Paneer. If you’re using paneer, make sure the paneer is made from full-fat milk, soft & fresh.
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If using homemade chhena make sure that you squeezed the chhena well and there is no extra water in it.
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Crumble the chhena/paneer by using your fingers, keep aside.
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In a food processor (alternatively, you can use the chutney jar of your mixer for this step) add the mango pulp and sugar, blitz until smooth, lump-free.
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Now add the crumbled paneer, and cardamom powder, blitz to make a smooth mixture. At this stage the mixture would resemble the consistency of whipping cream, keep aside.
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Grease the bowls/cups or a pan with ghee, transfer the chhena mixture into it, and smooth the top with a spatula or spoon.
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Garnish with saffron strands and chopped pistachios.
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Seal the top of the pan with a piece of aluminium foil.
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In a large pan heat some water, when the water starts to boil lower the heat and place a trivet inside the pan. The water level should not touch the base of the trivet. Place the pan of chhena mixture upon the trivet carefully. Cover the large pan with a lid and steam to make the sondesh over low heat for 60 minutes.
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A longer steaming time is required here because mango pulp has a good amount of moisture in it. The chhena mixture will solidify within this time.
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After 30 minutes of steaming, check if you need to add more hot water to the steaming pan. It might happen that the water present in the steaming pan completely evaporates, and if unattended, the pan could get damaged for sitting empty over the heat.
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After 1 hour, take out the sandesh pan carefully and insert a toothpick in the middle of the Sandesh. If the toothpick comes out clean or with a few moist chhena crumbs, then the Sandesh is done. If the toothpick comes out moist, steam the Sandesh until done.
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After steaming, take out the sandesh pan carefully and let it be cooled completely at room temperature.
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If you’re using a pan to steam the sandesh, then you can slice the sandesh in cubes and serve them cold or at room temperature. You can use a sharp, small spatula to lift-up the Sandesh pieces easily.
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If you’re making Bhapa Aam Sandesh in individual bowls, then you can serve the bowls directly for consumption.
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Store sandesh in an airtight container in the refrigerator, and consume within 3-4 days.
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