Preparation Time- 20 min
Cooking time- 10 min
Yields- 10 pcs
- Chena ( Homemade hung cottage cheese)- 250g
- Sugar- ½ cup
- Vanilla essence- 2 drops
- Aam papad (Aamsotto/ Dried mango pulp sheet)
Knead chena gently on clean surface for 3 min, add sugar and continue kneading for 5- 7 min, heat a non stick pan and saute the chena mixture for just 2-3 min on low heat so as to mix the sugar. Take it off the heat and knead the chena dough again. After 4-5 min the dough should be at a state where it can be easily molded. Cut the dough roll into half, place the dough between two sheets of plastic and roll out the dough with help of rolling pin. Take a greased tray and place the first rolled out chena, place sheets of aam papad on top the layed out chena, cover it up with the second rolled chena. Refrigerate it for 1 hour before cutting into desired shape.
P S – This might not be the genuine Bengali sandesh recipe, it is my take on the delicious delicate Bengali sweet.