Indulge in the tropical delight of Pineapple Sandesh, a vibrant and refreshing take on the classic Bengali sweet. This recipe blends the juicy sweetness of ripe pineapple with the delicate richness of chenna (Indian cottage cheese), creating a delightful balance of flavors and textures. Forget complicated techniques – this recipe is surprisingly easy to master, even for beginner cooks. The bright yellow hue and subtly tangy taste make it a perfect treat for any occasion, from festive celebrations to a simple afternoon indulgence.
This simple yet elegant dessert is sure to impress your family and friends. The combination of creamy chenna and tangy pineapple offers a unique twist on traditional Sandesh, maintaining its characteristic soft texture while adding a refreshing summery twist. Ready to embark on this culinary journey? Let's dive into the step-by-step instructions to create your own batch of these delectable Pineapple Sandesh.
Tools Needed
- Heavy bottom pan
- Strainer
- Muslin cloth
- Knife
Ingredients
- Milk (whole milk): 4 cups
- Fresh lemon juice: 3 tablespoons
- Sugar: 3 tablespoons
- Cardamom powder: 1/4 teaspoon
- Sliced pistachios: 2 tablespoons
- Pineapple slices (canned): 6 slices
Step-by-Step Instructions
Step 1. Prepare the Chenna (Indian Cheese)
- Boil the milk over medium-high heat in a heavy bottom pan. Wet the pan before adding milk to prevent burning.
- Add lemon juice to the boiling milk, stir, and let the milk fat separate. Drain the whey using a strainer lined with muslin cloth.
- Wash the paneer (curdled milk) with cold water to remove sourness, then squeeze out excess water.
- Knead the paneer on a clean, dry surface for about 1 minute until smooth and soft.
Step 2. Mix and Shape the Sandesh
- Add sugar and cardamom powder to the kneaded paneer and mix well until it forms a soft dough (this is called 'Sandesh').
- Pat dry the pineapple slices on both sides.
- Roll the paneer dough into a log, spread it over the pineapple slices, and cover evenly.
Step 3. Garnish and Slice
- Garnish with pistachios.
- Slice the pineapple sandesh into fours.
Step 4. Serve
- Serve chilled.
Read more: How to Make Delicious Indian Rice Cakes: A Simple Recipe
Tips
- Use whole milk; fat-free milk doesn't work for this recipe.
- Always use a heavy bottom pan for even cooking.
Nutrition
- N/A
FAQs
1. Can I use canned pineapple instead of fresh?
Yes, you can use canned pineapple, but make sure to drain it well to remove excess juice. Fresh pineapple will give a brighter flavor.
2. How can I store leftover Pineapple Sandesh?
Store leftover Sandesh in an airtight container in the refrigerator for up to 2-3 days. They are best enjoyed fresh.
3. What if my chenna is too dry or too wet?
If your chenna is too dry, add a little milk to make it pliable. If it's too wet, drain it further using a muslin cloth.
With its vibrant color, delightful flavor, and surprisingly simple preparation, this Pineapple Sandesh recipe is a perfect addition to your dessert repertoire. Enjoy the rewarding experience of creating this delicious treat, and savor the taste of summer in every bite. Impress your loved ones with this unique and refreshing twist on a classic Bengali sweet!