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6 May, 2015

Aam Shawndesh : Mango and cheese fudge

Comments : 2 Posted in : Drinks & Desserts on by : Ratna Tags: , , , , , , ,

 

mango cheese fudge-6

“Botsorer  Aaborjona,  dur  hoye  jak,  Esho  esho”.  Let  go  of  the  clutter  of  the  yester  year,  welcome  the  new  year.  Thus  sang  our  poet  Tagore,  the  Nobel  laureate.  Leave  behind  all  the  disappointments  and  negativity,  let  those  tears  dry  out,  let  us  welcome  the  first  month of  the  new  year  like  a  breath  of  fresh  air.  We  celebrated  the  Bengali  new  year  recently.

There  are  signs  of  new  life  in  my  garden  too.  From  between  the  dead  and  decayed  twigs,  I  see  new  green  shoots  poking  their  heads.  Crocuses  are  everywhere  now.  Their  mauve  petals  proudly  cupping  the  precious  ‘Saffron’  inside.  The  promise  of  the  new..

mango cheese fudge-10mango cheese fudge-9

A  special  occasion  calls  for  a  special  treat.  I  created  these  ‘Shawndeshs’  for  this  special  day.  ‘Sandesh’,  ‘Sondesh’  call  them whatever  you  may,  these  little  cheese  fudge  are  very  close  to  a  Bengali  heart.  Childbirth  or  birthday,  weddings  or  anniversary,  new  job  or  new  house,  Shawndesh  takes  the  centre  stage.

mango cheese fudge-8mango cheese fudge-7

Traditionally  cheese  is  collected  by  separating  the  milk  and  the  whey.  The  cheese  is  then  mixed  with  sugar  or  jaggery.  Additional  flavours  are  added  sometimes  using  fruits  or  even  chocolates.

mango cheese fudge

This  mixture  is  then  shaped  either  by  hand  or  with  the  help  of  fancy  molds.  The  formless  cheese  mixture  is  then  given  a new  identity,  a  new  look.  Local  flowers,  fruits,  leaves,  whatever  the  folk  artist  chose  as  his  design  for  the  molds.

mango cheese fudge-6

Decorate  with  saffron  or  raisin  or  enjoy  them  as  is..

mango cheese fudge-5

  Recipe: 

Makes  22-24  pieces.  I  have  consulted  the  recipe  from  this  beautiful  blog  ‘A  Homemaker’s  diary’.  A  few  modifications  later  here  we  are,  Aam  Shawndesh  my  way.

Ingredient;

Ricotta  cheese  (  Saputo  )                                     2  cups

Khoya  (  Milk  solids  )                                              1  cup,  crumbled

Mango  pulp                                                              1  cup

Sugar                                                                        3  tsps

Cardamom  powder                                                  1/4  th  tsp

Saffron  strands                                                         1/2  tsp

Ghee                                                                          1  Tbsp

Method:

Drain  the  Ricotta  cheese  of  the  water  through  a  cheese  cloth.  Add  the  mango  pulp  and  Khoya.  Put  this  mixture  in  a  deep  pan  on  low-medium  heat.  Keep  stirring  so  that  it  doesn’t  stick  to  the  bottom  of  the  pan.  Slowly  the  water  will  dry  out and  it  will  leave  the  sides  of  the  pan,  about  25  minutes.

Take  it  out  of  the  flame.  Add  the  sugar  and  cardamom  powder  and  mix  evenly.  Wait  till  it  comes  to  room  temperature.  Cover  it  with  Saran  wrap  and  place  it  in  the  fridge  for  about  an  hour.

Apply  some  Ghee  on  your  palm  and  gently  knead  the  dough  just  to  get  it  all  smooth.  You  can  divide  them  in  small  balls,  decorate  with  saffron  strands  and  enjoy  them.

If  you  have  molds,  grease  the  insides  and  keep  them  ready.  Pinch  a  tablespoon  of  dough,  knead  them  once  again  inside  your  fist  to  get  a  smooth  even  ball.  Press this  inside  the  mold,  even  out  the  sides.  Carefully  tease  it  out.  Decorate  with  saffron  strands  and  enjoy.

Inside  Scoop;

Khoya  or  milk  solids  is  available  in  Indian  grocery  store  or  the  World  food  section  in  Superstore.

Traditionally  Shawndesh  is  not  too  sweet.  Feel  free to  adjust  the  sweetness  to  your  liking.  Take  into  consideration  the  sweetness  of  the  mango  pulp.

Giving  them  shape  in  the  mold  could  need  a  bit  practise.  I  kept  Q  tip  handy  to  grease  the  inside  of  the  molds  and  to  clean  them  after  use.  If  the  imprint  did  not come  out  as desired,  do  not  despair.  Reshape  it  into  a  ball,  press    firmly  inside  your  palm  and  try  again.

By  Ratna.

 

 

 

2s COMMENTS

2 thoughts on : Aam Shawndesh : Mango and cheese fudge

  • May 10, 2015 at 3:31 pm

    I think it goes without saying how genius of a recipe this is.

    • Ratna
      May 31, 2015 at 2:16 pm

      Thanks so much Anne. Big hug!

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