Glazed Mango Sandesh (Glazed Ricotta Cheese with Mango) is a mouth melting sweet. These refreshing and delicate square pieces are absolutely to die for. There is no way you can go wrong with this easy to prepare recipe. I have used mango glaze on top to add more flavor and a little drama.
Made with few easily available ingredients, this Glazed Mango Sandesh (Glazed Ricotta Cheese And Mango Squares) are a great way of enjoying both mango and paneer together in each bite.
Mangoes are very rich in vitamin C and A, paneer is a rich source of calcium and protein. Enjoy this healthy and yummy sweet to satisfy your sweet cravings without being guilty as you can adjust the quantity of sugar to your liking.
You may like to try our other similar recipes like Mango Paneer Rolls (Mango Cottage Cheese Rolls), Mango Suji Halwa (Mango Kesari, Mango Sheera), Mango Shrikhand and Mango Mousse Cups (Eggless, No Gelatin).
Yield: 16 to 20 pieces
Prep time: 20 minutes
Total time: 60 minutes+ 2 hours cooling time
Ingredients For Glazed Mango Sandesh
2 liters milk
2 tablespoon lemon juice
½ cup milk powder
1½ cups fresh mango puree
½ to ¾ cup sugar
1 teaspoon Pista (pistachio) chopped fine
A pinch of cardamom (optional)
Saffron for decoration (optional)
Directions For Glazed Mango Sandesh
- Boil milk to boiling point. Add lemon juice and stir it so that is curdles. Strain and then wash it under running water to remove the sourness of lemon juice.
- Hang in a muslin cloth to drain excess water.
- Transfer the paneer (chenna) in a plate and kneed it with heal of your palm for 10 minutes to a smooth dough like texture.
- Strain the puree to remove fiber if any.
- Heat a pan; add mango puree and sugar and stir continuously to make a thick paste (glaze).
- Remove 3 to 4 tablespoon of this glaze in a bowl and set aside.
- Now add paneer to the pan and mix.
- Add in milk powder and stir continuously on medium heat till it starts to leave side.
- Switch off the heat, add cardamom and stir to mix.
- Line a square tray with butter paper or cling wrap.
- Pour the batter and tap to spread evenly.
- Now pour the glaze on top and spread it in a thin layer.
- Sprinkle pista (pistachio) and press lightly.
- Decorate with strands of saffron.
- Let it cool to room temperature; cover and refrigerate for 2 hours.
- Cut in desired size and enjoy.
