Shondesh is a Bengali dessert. The relationship of shondesh to Bengali life is an emotional. one.
Be it the welcoming a new baby in the family, celebrating a relationship, new job, success in school or just because, these beauties are indispensable.
Traditioanlly milk is curdled, the whey is separated, the milk solids are collected. A sweetner, flavoring agent, garnish and some handcarved wooden molds is all that is needed..
In today’s busy life we are always look for easier, faster, and hassle free way to come up with these favourite desserts.
Ricotta cheese has been substituted for home made Cheese, bringing the preparation time down. the sweetening agent is a special jaggery available only during winter months.
Give the recipe a try and surprise your friends.
Recipe; made 9 pieces
Ricotta cheese 1 cup
Ghee 2 Tbsp
Patali gur 1/2 cup
Milk powder 1/2 cup
Take the ghee in a flat non stick pan on a medium flame. When the ghee melts, add the cheese, mix nicely. Add the gur ( jaggery ), let it melt, then add the milk powder. Make sure it mixes properly and there are no lumps. Keep stirring until the water evaporates and the mixture comes together, about 15 minutes.
Put the gas off. Let the mixture cool a bit. When it is alright to handle, divide it into 9 portion. Grease the mold, press each portion into the mold and carefully take it out.
There you have it!