Norom Paak Aam Sandesh

Preparation:15 mins
Cook: 20 mins
Total Time: 35 mins
Servings: Makes 8 serving

Ingredients

500 ml full cream milk
1/2 cup mango pulp
2 tbsp sugar
1/2 tsp lemon juice or a pinch of citric acid (nimbu ka phool)
chopped pistachios for garnishing
1 tsp ghee for greasing

Method

Heat milk in a pan and bring it to a boil.Add the citric acid solution little by little and mix gently, keep adding the citric water till greenish colour water is seen.The milk will curdle and the whey will separate. The whey has to be clear thus indicating the milk has completely curdled.Strain all the whey using a clean damp muslin cloth.Fold all the 4 sides of the muslin cloth and twirl it gently so that all the whey that is in the milk solids gets evenly drained out.Gather the cloth from all 4 sides and squeeze the chenna lightly about 3 to 4 times so that most of the whey gets drained out.Take the chenna in a plate and knead it with the heel of palm for 5 -10 minutes to get a smooth and doughy texture .In a non stick pan add the mango pulp and sugar mix well. Add the chenna and cook on a low flame, while stirring continuously to avoid burring the chenna.The chenna will gradually change the colour as it gets mixed with the mango pulp and will become lumpy . This should take 10 -15 minutes of continuous stirring.Remove from flame and allow to cool enough to handle with hands.Divide the mango-chenna mixture into equal portions.Grease the sandesh moulds with ghee.Take one mould, place a portion of the mango-chenna mixture on it and gently press and smoothen the edges.Repeat with the remaining mango-chenna mixture to make more sandesh.Remove the sandesh from the moulds from one end very carefully.Garnish with chopped pistachios.Refrigerate to chill, then serve.