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kora paker sondesh on black half plate along with vermillion and diya
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Kora Paker Sondesh

Kora Paker Sondesh is a type of sondesh that was named after the process of making it.
Prep Time5 minutes
Active Time2 hours
Course: Dessert
Cuisine: Indian
Keyword: Bengali Recipes, Indian Sweets, Sondesh Recipes
Yield: 10 nos
Author: Amrita

Materials

  • 1 liter Full fat milk
  • 2 tablespoon Vinegar
  • 100 gms Khoya (Mawa)
  • ½ cup Sugar
  • ½ cup Water
  • ¼ teaspoon Vanilla Extract

Instructions

Making of Chena

  • Boil milk in a heavy bottom pan and add vinegar to curdle the milk. Stir the milk while you add the vinegar. After few minutes you can see the light greenish color whey is separated from cottage cheese or chena.
  • After curdling, strain the cottage cheese (chena) through a muslin cloth placed on top of a wide wire mesh.
  • Wash the cottage cheese under running water to remove the vinegar odor.
  • Gather all the ends of the muslin cloth and squeeze out the excess water from the cottage cheese.
  • At this stage, tie all the ends of the muslin cloth containing the chena and hang to a kitchen tap for 30 minutes to drain the excess water.

Making of Sondesh

  • Remove the cottage cheese from the cloth and blend it for a few minutes in a blender to achieve a smooth texture.
  • In the meantime, combine sugar and water in a saucepan and bring to a boil to make a one string sugar syrup.
  • Next, add the blended cottage cheese and mix well for a few minutes while constantly stirring (around 7 to 8 minutes under medium flame).
  • Add the grated khova and vanilla essence when the mixture starts to get sticky and combine thoroughly.
  • Cook for another 1 or 2 minutes once the mixture begins to leave the pan side wall, then turn off the heat.
  • Allow the mixture to cool for a few minutes before shaping it into lemon-sized balls or smaller balls (depending on the size of your mould).
  • Use your choice of moulds to give the lemon-size sondesh balls the desired shape and design.
  • After giving the shape to the sondesh keep them in refrigerator for 15 to 20 minutes and later serve kora paker sondesh.

Notes

  • It is important to remember that you should not overcook the chena with sugar syrup which will give a crumbly texture.
  • Drain the water in the chena completely. However, it should not be hard like paneer.
  • Do not forget to blend the chena to get smooth texture.