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Home Dish Aam Sandesh Kolkata Style Norom Paak

Aam Sandesh Kolkata Style Norom Paak

Name: How to cook Aam Sandesh Kolkata Style Norom Paak - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8-10 people
Cuisine: Us

Introduce

Chef :

Anamika Banerjee

Aam Sandesh Kolkata Style Norom Paak

Traditional Aam Sandesh in its norom-paak ie. cooked in the slow flame & forming a soft dough- Resulting into these decadent & flavourful & aromatic pieces...You shape it any way, you want

Ingredient

Food ration :

8-10 people

Cooking time :

1.5 hrs, Prep Time: 1 hour

1 L

Full Cream Milk: Boiled & Curdled- Chhena out of that

1/4 tsp

Salt: Optional (Recommend though)

1 Cup

Mawa/Khoya: Homemade or Store Bought

1/2 Cup

Rose Syrup or Mango Essence: Optional- (Since, I myself prefer retaining the organic mango flavours from the fruit itself)

3/4 Cup

Milk: To soak the Saffron Strands

1/2-3/4 Cup

Mango Pulp/Purée: Boiled & Cooked & Transformed to the ‘AamRas’

1/4 Cup

tbsps: Mango Jam: Homemade- I’ve used, however store bought will also serve the purpose

as needed

Garnish: Dry Fruits- Almonds & Pistachios: Finely Chopped

Cooking instructions

* Step 1

Get the Chhena out of the measured milk- aforesaid, hang it for about 2-3 hrs time to drain out the excess moisture & then set it free- Transfer it to a separate plate/bowl

* Step 2

In a blender jar: Add in the Castor Sugar, Khoya/Mawa, Fresh Cream, Saffron Milk & pulse it initially, to roughly form a mixture- scrape the sides of the blender jar & then, churn it well

* Step 3

Then goes in the rest other aforementioned ingredients as in: The cooked Mango Purée, Chhena, green cardamom powder, milk powder, mango/rose essence, chopped cashews & all...Finally, churn it all to form a very smooth nice aromatic mixture/batter

* Step 4

Heat up a frying pan/wok/kadhai, over the medium flame: Add in the blended mixture to it- Keep on stirring continuously, until it starts thickening

* Step 5

Once it starts thickening: Lower the flame completely & keep on stirring continuously...This would require a good 20-30 mins time, if not more...Trust, that this is quite an exhaustive & tedious job for sure but the ultimate outcome is truly delectable

* Step 6

Post stirring continuously, the mixture will look like this, absolutely supple, smooth texture & will have a sheen on it too- It’d start leaving the pan on its own very easily...This ensures- The absolute smooth, shiny & crack-free textures of the very Sandesh, be any

* Step 7

Looking at the same will only give you the impression of its very decadent nature & highly impressive structural procedures, step-wise with enough patience, perseverance & immense tenacity- A laborious job, indeed

* Step 8

Meanwhile, on the other oven: Heat up a frying pan/saucepan, over the medium flame & pour in some cooked AAMRAS in it with some more additional sugar to it & keep on stirring continuously- Be careful not to overcook it or burn it else, the entire thing will turn bitter

* Step 9

When the sugar syrup is completely absorbed in the mango purée/pulp & it starts thickening & tends to stick to the pan- Now, is the good time to turn off the flame & allow it to cool down completely- Our Homemade Mango Jam is ready

* Step 10

Now, when everything’s cooled down completely: Shape the Mango Sandesh, in your desirable & choicest shapes...Before completing the shapes- Make a shallow hole inside the lemon sized mixture/dough we’ve prepared & put in a tsp of the homemade mango jam in it & then, seal the hole & give it your choicest shapes & sizes

* Step 11

Try to make it a bit attractive & alluring- By not adding any artificial colours or similar but by choosing your edible ingredients prudently from the organic ones from your own kitchen pantry & the rest is your self creativity Our delectable Homemade Norom Paak’er Aam-Sandesh is ready to be grabbed in just no time...