AAMER SONDESH | DETAILED TUTORIAL BY MASTERCHEF OINDRILA |HOMEMADE BENGALI SWEETS

Welcome back to my kitchen! Today, we’re creating something truly special: Mango Shondesh, also known as Aamir Shondesh. This delightful Bengali sweet is not just any dessert; it’s an extraordinary treat that embodies the essence of summer mangoes in every bite.
Our Aamir Shondesh is extra special because it’s entirely homemade, crafted with love and care. These sweets are shaped like little mangoes, making them as visually appealing as they are delicious. We’re using the finest kesar (saffron) to give them a rich, aromatic flavor and a beautiful golden hue.
But that’s not all-inside each Aamir Shondesh lies a delightful surprise: a secret stuffing of aam shokto (mango pulp candy), adding a chewy, tangy twist that perfectly complements the creamy, sweet exterior.
Mangoes have a rich history and cultural significance in India. Known as the ‘king of fruits,’ they symbolize love and prosperity and are celebrated in various regional cuisines. Did you know that the mango tree is considered a sacred tree in Indian mythology and folklore? Incorporating this beloved fruit into our traditional Bengali shondesh brings a fusion of heritage and flavor that’s simply irresistible.
Join me as we make these adorable and scrumptious Aamir Shondesh. They’re perfect for celebrating special occasions or simply enjoying a touch of homemade sweetness. Remember to like, comment, and subscribe for more delicious recipes!
Aamer Sondesh
Full cream milk 2 litres
Vinegar mixed with water 3 tbsp
Bring the milk to a gentle boil and add the vinegar water to curdle the milk. Remove the chenna into a muslin cloth and wash under running water. Squeeze out most of the liquid and mash till soft with the heel of your palm.
Khoya 1/2 cup
Sugar 2/3 cup
Elaichi powder 1/4 tsp
Kesar - 1 pinch in 1 tsp water
Milk powder 1/4 cup
Mango puree 1/4 cup
In a pan take half of the chenna and cook it over low flame. Add in the khoya, milk powder, elaichi powder, kesar and sugar and cook over gentle flame for 7-10 minutes till the sugar has melted and the mixture has dried. Add in mango puree and cook for another 10 minutes. Add in the remaining half of the chenna and mix well.
Aam papad cut into small cubes
Cloves for the stemPista slice for the leaves
Take about a table spoon of the Sondesh mix and add a piece of aam papad in the middle. Working quickly shape into little mangoes. Stick the clove on top like a stem and pista for a leaf. Serve chilled.
Can be stored in the fridge for uptown a week in an airtight container.
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Khub khub bhalo ♥️♥️