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Bhapa Sondesh recipe served

Ice-Cream Sandesh Recipe | How to make Bengali Ice-Cream Sandesh | Cottage Cheese steamed Fudge

Ice-Cream Sandesh is a soft, mildly sweet dessert hailing from the state of West Bengal in the Indian sub-continent.It's extremely delicious and is made from freshly made cottage cheese.
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Course: Dessert
Cuisine: Indian
Keyword: Ice-Cream Sandesh
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Author: Meghna Chakraorty

Ingredients

Instructions

  • 1. In a heavy bottomed pan bring the whole milk to boil over medium high heat. After the first boil lower the heat and add the squeezed juice from 2 limes ( add more if need be) and stir. The milk will start to curdle.
    2. Strain the Curdled milk in a clean muslin cloth and hang for 1-2 hours. After 1-2 hours you will have lovely ricotta cheese or "Chenna" or "Chanaa". Please note the Chenna should be completely dry, free of any water content. 1.89 L milk will yeild 2 cups of Chenna.
    3. Soak 10 strands of Saffron in 1 tablespoon milk for 10-15 mins.
    4. Next knead the ricotta cheese or chenna with your palm for 10-15 mins or until fully smooth and lump free, it will become a bit oily at this stage. Now add the soaked saffron and milk mixture into the kneaded chenna and mix and form into a smooth and lump free dough.
    5. Next take the heavy whipping cream and the condensed milk in a clean dry bowl and blend well for 1-2 mins with a hand held blender. Now add the kneaded chenna to this mixture and blend well until creamy and smooth for about 2-3 mins.
    6. Take a cake pan of your choice or any other heat proof pan and line it with an aluminium foil, grease the foil well with ghee or clarified butter. Pour the Sandesh batter into the greased pan. tap to set it well. Cover it with an aluminium foil and Set it aside.
    7. On a large container bring about 2 cups water to boil and place an inverted plate or a pressure cooker metal stand or any kind of metal insert inside the boiling water. This will act as the stand for your container containing the Sandesh batter. Now put the pan on the metal stand or inverted plate. Please note that the water level should not touch the bottom of the pan. Now cover the large container and cook for 25 mins.
    8. After 25 mins take out the container containing the sandesh batter and allow it to cool completely. Than put it in the freezer for 1-2 hours or in the freeze for 3-4 hours. Take it out, slice the Sandesh into square pieces and Serve it chill.
    Enjoy!

Notes

  • The chenna or cottage cheese must be completely dry or water free before kneading it.
  • This is a mildly sweet dessert but if you want you may increase the sweet content by adding some sugar according to your taste preferences.
  • The whipping cream + condensed milk + the kneaded chenna must be mixed well until the creamy and silky stage is attained.
  • Cooking the Sandesh batter in a water bath method must be done carefully and water should not be allowed to touch the bottom of the sandesh Pan.
  • The Batter should be allowed to cool completely before putting it in the fridge or freezer.
  • 1.89 liters of organic whole milk will yield 2 cups of Chenna or cottage cheese.
  • Ice-Cream Sandesh is best enjoyed Chilled and hence the name.
  • If you want you may sprinkle a few strands of saffron on the final sandesh batter before cooking it. This will impart a lovely orange and yellow hue to the Ice-Cream Sandesh.
  • Do not try to slice the hot Sandesh, it will fall apart. Allow it to cool down completely and than chill it in the fridge or freezer.