Channa Sondesh is a delightful Bengali sweet made with fresh cottaged cheese, sugar, and a hint of cardamom. It’s a traditional dessert that’s often served during festivals and celebrations in West Bengal. The process of making Channa Sondesh might seem a little involved, but the end result is worth the effort. Let’s dive into the recipe.
Channa sondesh Ingredients:
- Milk: 1.5 liters
- Vinegar: 2 tablespoons
- Water: 4 tablespoons
- Sugar: 100 grams
- Cardamom powder:1/4 tea spoon
- Ghee: 1.5 tablespoons
- Milk powder: 1 tablespoon (for flavor)
Channa Sondesh Instructions:
- Begin by pouring 1 liter of milk into a pan and bringing it to a gentle boil over medium heat. Make sure to keep an eye on the milk and stir occasionally to prevent it from scorching or overflowing.
- In a small bowl, mix together 2 tablespoons of vinegar and 4 tablespoons of water. Set this vinegar-water mixture aside for later use.
- Once the milk starts boiling, turn off the heat and let it rest for 15 minutes. This resting period is crucial for the milk to cool down slightly before adding the vinegar-water mixture.
- After 15 minutes, slowly and gradually add the vinegar-water mixture to the milk while continuously stirring. Keep stirring until you see the milk separating into curds (cottage cheese) and whey (the thin, greenish liquid).
- Let the mixture rest for another 15 minutes to allow the curds to fully separate from the whey.
- Next, strain the curds from the whey using a muslin or cheesecloth. Gently squeeze the curds to remove any excess whey.
- Rinse the curds under fresh water to remove any remaining traces of vinegar. Squeeze the curds again to remove as much water as possible.
- Transfer the drained and rinsed curds to a mixer grinder or food processor. Add the sugar, Cardamom powder and 50 ml milk. Grind the mixture until it becomes smooth and well-combined.
- In a pan, heat the ghee over medium heat. Once the ghee is hot, add the ground cottage cheese mixture and the milk powder. Continuously stir and cook the mixture, ensuring that it doesn’t stick to the bottom of the pan.
- Keep stirring and cooking until the mixture starts to dry out and comes together in a dough-like consistency. This process might take around 10-15 minutes.
- Once the mixture has reached the desired consistency, turn off the heat and transfer it to a plate or a clean surface. Allow it to cool down for 15-20 minutes until it reaches a comfortable temperature to handle.
- Once the mixture has cooled down, knead it gently with your hands until it becomes smooth and pliable. You can add a touch of ghee or milk if the dough appears too dry.
- Divide the dough into equal portions and shape them into small balls or use a sondesh mold to give them their traditional shape.
Your delicious Channa Sondesh is now ready to be served! Garnish with a few strands of saffron or a light sprinkling of cardamom powder for an extra touch of flavor and aroma.
Channa Sondesh is best enjoyed fresh, but it can also be stored in an airtight container in the refrigerator for a few days. It’s a delightful treat that perfectly balances the richness of the cottage cheese with the sweetness of sugar and the warmth of cardamom.
Whether you’re celebrating a special occasion or simply indulging in a traditional Bengali sweet, Channa Sondesh is sure to delight your taste buds and leave you craving for more.
Here are some FAQs based on the Channa Sondesh recipe:
Q1. Can I use lemon juice instead of vinegar to curdle the milk?
A1. Yes, you can use lemon juice as a substitute for vinegar. The acidic nature of lemon juice will also help in separating the curds from the whey.
Q2. My cottage cheese turned out a bit dry. How can I fix it?
A2. If your cottage cheese seems dry, you can add a few tablespoons of warm milk or ghee while kneading it. This will help to moisten the mixture and make it more pliable.
Q3. Can I use paneer (store-bought cottage cheese) instead of making it from scratch?
A3. While it’s recommended to use freshly made cottage cheese for the best texture and flavor, you can use paneer as a substitute. However, make sure to knead it well with sugar and cardamom to soften it before shaping the Sondesh.
Q4. How long can I store Channa Sondesh?
A4. Channa Sondesh can be stored in an airtight container in the refrigerator for up to 5-7 days. However, it’s best consumed within the first 2-3 days for optimal freshness and taste.
Q5. Can I add other flavorings to Channa Sondesh?
A5. Yes, you can experiment with different flavorings like saffron, rose water, or even almond essence. Just be mindful of the quantities to avoid overpowering the delicate flavor of the cottage cheese.
Q6. Why does the recipe call for resting the mixture at different stages?
A6. Resting the mixture at different stages allows the ingredients to blend properly and develop the desired texture. It also helps in separating the curds from the whey and ensures that the final product is well-set and holds its shape.
Q7. Can I use a food processor instead of a mixer grinder to grind the cottage cheese mixture?
A7. Yes, you can use a food processor instead of a mixer grinder. Just make sure to pulse the mixture and scrape down the sides regularly to ensure a smooth and even consistency.
Q8. Why does the recipe call for adding milk powder?
A8. Adding milk powder enhances the rich, milky flavor of the Channa Sondesh. It also helps in binding the mixture and achieving the desired texture.
