Makha Sandesh is a highly delectable dessert from Bengal.
Over the years, it has garnered popularity in several other parts of the world as well.
Here's more!
Bengal's obsession with sweet dishes is no secret at all. But when it comes to Bengali desserts, most non-Bengalis cannot go beyond the traditional rasgulla and mishti doi.
Of all the other items Bengal has to offer, makha sandesh is something that anyone having a sweet tooth must try. It's insanely delicious, easy to prepare, and comes in several different varieties (in terms of the ingredients and cooking techniques).
Precisely, a bowl full of piping hot makha sandesh is an excellent way to end a large Bengali meal.
History of Makha Sandesh
Makha sandesh (although there's no recorded history) is believed to have been developed through a series of experiments.
In the ancient era, people in Bengal used to convey the good news to others along with a pack of chhena.
Chhena was getting rotten due to the scorching heat during summer. So, somebody came up with the idea of mixing it with sugar and making a fine paste out of it. Over the years, people added different ingredients (such as khoya, kheer, cardamom, etc.) to chhena, and this is how the iconic makha sandesh was invented.
So, how to make it?
Makha sandesh takes around 2.5 - 3 hours to cook.
The ingredients you need are buffalo milk (1 liter) plain yogurt (1/2 cup) sugar (5 teaspoons), vinegar (1 teaspoon) khoya (1/2 cup), cardamom powder (1/2 teaspoon), and nuts (almonds, pistachios, etc.)
First, heat the milk in a non-stick pan over a high flame. Wait till it comes to a boil, and then add yogurt and vinegar. Stir for a couple of minutes using a spoon and wait till it curdles. Now, use a strainer to get the curdled milk, and squeeze out the excess liquid.
Put the curdled milk onto a plate, and mix it well with khoya, sugar, and cardamom powder. Take this mixture into a pan and put it over low flame. Stir properly for four-five minutes, add the nuts, and then stir again for a couple of minutes. Turn the heat off when the mixture gets slightly melted, and allow it to cool down. Now, your makha sandesh is ready to serve!
You can also use jaggery instead of sugar. This version tastes even better and offers several health benefits as well.
