Sandesh - RCI- Bengal

Sri Aurobindo, Bengali- born as Aurobindo Akroyd Ghosh in August 15, 1872 in Kolkata(Calcutta), India. His Father was Dr.K.D. Ghose and his mother Swarnalata Devi.
Known little as Hindu Nationalist, poet, turn into spiritual Yogi and guru and spent rest of his life in Pondicherry- India. His Samadhi at Aurobindo Ashram attracts thousands of people every year. To learn more about his biography and integral Yoga, visit this page.
Proud to be born in Pondicherry where some other great personality lived too like Bharathiar (Tamil poet- Freedom fighter) and Bharathidasan (tamil Poet). Bengalis are not unknown people for us. They have their own community, business in my town. When I heard RCI –Bengal, first thing came on my mind was Sri Aurobindo and Bengal sweet. Bengalis run a small Sweetshop but very popular for fresh milk based sweet, they make small batches on everyday basis… My favorite sweet was rasamalai, kalakhand and sandesh.. Comparing those three items, Sandesh was the easiest for me. So I decided to prepared at home, came out pretty good and more important thing doesn’t require cooking apart making the paneer!

 

To make paneer/Chenna
Milk: 4 cups
Curd: 1 cup
Bring milk to boil and add the curd slowly. Once the paneer starts to float. Swtich off the stove and drain in cheese cloth. Run in cold tap water for 2 minutes and hang it for at least 3 to 4 hours.

To make Sandesh
Sugar: confectioner sugar: 1/2 cup
Elaichi: 4 pods (powdered)
Rose water: few drops
Pistachio: few sliced to decorate

Mix sugar, elaichi, rose drops to the paneer and knead well. Shape sandesh in any form. Decorate with pistachios and refrigerate for at least 2 hours before serving.

Note:If your paneer mixture is little loose put the knead mixture in a bowl and heat in medium flame for 2 minutes.
I did not cook the paneer it came out perfect.

Little History and my sweet go to RCI- Bengal hosted by sandeepa of Bong Mom’s cookbook.