This recipe is created by SUHITA RANA CHOWDHURY from Mirchi Chef Taal Recipe Contest "Taal Se Taal Mila"
Janmastami Special "Taal Kheer er Modak Sandesh
'Sandesh' is the most integral part of our Bengali festival and culture. We make 'Sandesh' in every occasion. I made some sweets made using 'Taal' or Asian Palm Fruit. This sweet fruit has an unique sweet taste and flavor. Apart from traditional 'Taaler Fuluri', 'Taaler Luchi' and 'Taal Kheer', I experimented making some other sweets too. The first one is a 'Taal kheer er Modak Sandesh. Sharing the recipe with you step by step with video:
▪️ Preparation Time: 30 minutes
▪️ Serve: 8-10 sandesh
INGREDIENTS :-
▪️1 cup chenna ( from 1 liter milk)
▪️1 cup milk powder
▪️1/2 cup full cream milk
▪️1 tbsp ghee
▪️1/2 cup powdered sugar
▪️50 gm grated khova
▪️1/2 cup Mirchi Chef Taal Pulp ( Palm pulp)
▪️1/2 cup chopped dry roasted dry nuts ( cashew pistachio almonds) for stuffing
METHOD:-
▪️Heat a non stick pan . Melt the ghee with 1/2 cup full cream milk and sugar. Mix well. When milk comes to boil reduce the flame to low add grated khova, mix well. Now add milk powder little by little and stir continuously to prevent the lump formation. Stir and cook until mixture starts to thicken.
▪️This time add chenna and Palm pulp. Stir and cook the mixture well continuously until it gets a thick and smooth consistency. There should not be any lumps in the mixture.
▪️At first the mixture will be mushy and semi lequid, latter the mixture will evaporated the excess moisture and will be dried up to form a dough. Turn off the flame and take it out in a plate immediately and cool down for 4-5 minutes.
▪️ Now grease the modak mould with ghee and take some prepared sandesh and put it into the mould. Make a hole and put 1/2 tsp chopped dry nuts and seal the bottom.
▪️ Gently remove from the mould and keep it aside. Garnish with some chopped pistachio.
▪️Taal Kheer er Modak Sandesh is ready to serve.
