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Home Dish Kolkata Chhena-Sandesh (Naram Paak)

Kolkata Chhena-Sandesh (Naram Paak)

Name: How to cook Kolkata Chhena-Sandesh (Naram Paak) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6-10 people
Cuisine: Us

Introduce

Chef :

Anamika Banerjee

Kolkata Chhena-Sandesh (Naram Paak)

A very popular & commonly available in all the sweet meat chops in Kolkata...!!!

Ingredient

Food ration :

6-10 people

Cooking time :

5 hrs (prep to

1 ltr

Lemon Juice: (Mixed with Water)- Alternatively, white vinegar & water mixture can also be used instead of the lemon

1.5 tbsps

Cooking instructions

* Step 1

To make the Paneer: Follow My Homemade Paneer Recipe- Step by Step

* Step 2

Post boiling the milk- Turn off the flame, add in the lemon-water juice mixed in it, slowly & gradually to curdle it into big chunks

* Step 3

Keep stirring the milk with one hand but gently & not vigorously while pouring in the lemon mixture to get the softest & best paneer as the result

* Step 4

Once the whey & Chhena, separates- Strain it on a cheese cloth & wash it well with the chilled water (this removes the flavour of lemon or white vinegar mixture that’s been used to curdle the milk)

* Step 5

Squeeze out tightly as much is possible & hang it on some height- for 1 hr (not more), to get any excess water drained out but we need it moist enough to prepare any sweet dish (Be Any)- Hence, it’s ALWAYS advisable to not drain out the entire water content of it completely & leave it quite dry

* Step 6

Now, with the help of your palm ✋: Mash it well enough for at least 10 mins time post adding in it the Rava

* Step 7

Now, add in the paneer dough: To a frying pan- Over the low-medium heat & keep sautéing for about 3-4 mins time

* Step 8

Now, gradually one by one: Add in the rest all other ingredients & continue cooking it for the next 2-3 mins time

* Step 9

Before turning off the flame: Add in the ghee & mix it with the entire mixture until well combined

* Step 10

Now, allow it to cool down a bit & transfer it to a big plate where you can cut/shape it accordingly, as per your own choice & sizes (I’ve done it with the help of a few designed ‘Sandesh’ moulds)