Malai Sandesh

Recipe by Cook's Hideout

Blogging Marathon# 40: Week 3/ Day 3 Theme: Unused BM# 39 posts Dish: Malai Sandesh For the final day of this week's marathon, I made a simple, yet decadent dessert from West Bengal. When I jotting down dishes for Bengal, I was only thinking about sweets/ desserts since it was going to be the last day of the mega marathon and also Bengali dessert are to die for. I had about 4~5 desserts that I really wanted to try. After making Lobong Lathika and this Malai Sandesh, I still have couple more that I really really want to make some...

Ingredients

• 2 cups ricotta cheese
• 1 oz 14 . cans Condensed milk (of)
• 1 tsp cardamom (Ground)
• 2 cups milk
• 1 oz 14 milk (Evaporated - . can)
• roasted chickpeas (- (adjust as per taste))
• a pinch Saffron

Method

1. Make the Sandesh: Preheat oven to 325°F. Lightly grease a 9" baking pan. Combine all the ingredients for the sandesh, pour into the prepared pan. Bake for 40~50 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
2. Remove from heat and let cool completely. Chill for at least 3~4 hours.
3. Using a sharp knife, score the sandesh into pieces. This can be eaten as is, but adding this to malai takes this to the next level.
4. Make the Malai: Combine milk and evaporated milk in a thick bottomed pan. Simmer until the mixture thickens and reduces to about half its volume. Add sugar and cook until dissolved. Add 2tbsp hot milk to saffron and stir this into the milk mixture. Let the mixture cool completely.
5. To Assemble: Place sandesh in a serving bowl and pour malai over the top. Serve chilled.

View the recipe instructions at Cook's Hideout