Sandesh is a popular sandal of Kolkata. This sandesh made with freshened china and latex is very fun to eat. I feel like eating a game again. That's why this kind of nomenclature. In the pantheon of sand, there is a lot of khoya. This sandesh is arranged with pest nuts. But the recipe is used in this recipe.
Ingredients
Lemon juice 2 teaspoons
Water: 1 teaspoon of water
Chana - 1 cup (1 liter milk chana)
Khasya latex - 1/4 cup
Egging Sugar - 1/4 cup
Rose water - little
Wood nut or pistachio nuts - for sort
Steps
Step 1
First take 2 tablespoons of lemon juice with 1 teaspoon of water. Now prepare 1 liter milk milk powder and pour a mixture of lemon and water and make chana.
Step 2
If the chana is done, it should be chipped in a strainer and washed in cold water so that the smell of lemon is gone.
Step 3
Now take a little refreshing of the chin with hands, do not need to polish completely.
Step 4
Now a nonstick fryingpan will be sprayed very little and the pods will be poured. Stick with wooden cloth so that it does not move.
Step 5
After two minutes sugar and rosemary must be shaken with water. Keep in mind that if the whole water does not dry out, then it will be broken during the formation of sandesh.
Step 6
After about 5 minutes, when the water of the water will dry and the chana comes in the concentration of sand, it should be reduced to cool.
Step 7
Now sweet khaye (available in the market, can be made in the market) is late, it should be 1/4 cup better. The khoya will be filled inside the Sandesh.
Step 8
Now, the number of sandals that will be made in the form of chhana and the Khoakshi will be scored round shape.
Step 9
The knife should be filled with the fingers, and the needle should be filled with the fill and press down and press around. It is like replenishing a lot of dalapuri.
Step 10
The sandesh will be round and flat with the inside of which there will be a lot of late.
Step 11
Now serve the wood with the nuts or pest nuts, the funniest chana and the late Sandesh.
Step 12
It is also known as Sandesh
