Recipe of Speedy Steamed Ice Cream sandesh

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, How to Make Award-winning Steamed Ice Cream sandesh. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Steamed Ice Cream sandesh, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Steamed Ice Cream sandesh delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Steamed Ice Cream sandesh is 6-8 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Steamed Ice Cream sandesh estimated approx 2 hrs (prep to dish).

To get started with this recipe, we have to prepare a few components. You can cook Steamed Ice Cream sandesh using 10 ingredients and 15 steps. Here is how you cook it.

Again, a BONG delicacy. Super delicious & tasty...Simply melts in your mouth #tech1 #week1 #steam/boil

Ingredients and spices that need to be Take to make Steamed Ice Cream sandesh:

1. 1 litre Milk (preferably full cream)To make the Chhena (Homemade)
2. 2 tbsp Lemon Juice (Freshly Squeezed)
3. 1/2 Cup Dry Fruits (Chopped)
4. 1 Cup Sugar (Grounded)
5. 1 tsp Cardamom Powder
6. 1 tsp Rose Water
7. 10-12 Saffron Strands(Kesar)
8. 10-12 Pistachios/Almonds (Halved) For the Garnish
9. 4 tbsp Milk Powder
10. 2 tbsps Desi Ghee (To Grease the Pan in which the Sandesh need be steamed)

Instructions to make to make Steamed Ice Cream sandesh

1. Take a pan & pour in the aforementioned/ measured milk
2. Stirring continuously, boil the milk & after one boil turn off the flame & let it cool down for a minute & then, add in the diluted lime juice with water while stirring & mixing the same, gently...keep it aside for about a minute again
3. This will help curdling the milk well enough resulting into a soft paneer (chhena), that we actually require to make our super soft & smoothy Ice Cream Sandesh
4. Take a deep bowl, strainer & cheese cloth to separate the chhena & it's whey water (which can very well be used to make flour dough for our normal chapatis or phulkas, or in gravy, etc.)
5. Wash the chhena well- at least 2/3 times to get rid of the lemon smells of at all any & then, gently tuck & tie all the four corners of the cheese cloth and pressing sufficiently well but not with too much pressures put in it to squeeze out the excess water as much as is possible
6. Place it on a clean plate like that way or hang it up to a height for about 10-15 mins time for the rest of the excess water (if at all any), to be drained out naturally & organically without much physical pressure put into the same but we need to keep a bit of moisture in it and not let it dry too much for a super soft, smooth & creamy to be yielded from the same
7. Now, take a Blender Jar: Put the Chhena in & pulse it a few times to be soft and smooth...at this point, add in the cardamom powder, ground sugar, rose water & milk powder into it & again pulse it for about 30-40 secs gap, for a few more times...
8. Checkout at this point for it's super smooth & creamy textures- scrape it, quite a few times, while pulsing it & at every intervals- Now, add in the chopped dry fruits (I’ve used- Almonds, Cashews, Pistachios & Hazelnuts)
9. Again, blend everything well, altogether- until all well incorporated and combined, before pouring it into the Baking Pan/Tray (as mentioned above)
10. After pouring in the batter for steaming- tap the pan, a few times to flatten the surface on it's own & get well spread...Now, add onto it’s top the saffron strands- scatter it well, all along- for it's rich aroma/fragrance, colour & delicious taste
11. Take a steamer or a big & deep pan/wok/vessel: Place a steel stand inside it & fill in the pan with water- which should be sufficient for steaming the Sandesh but not cross or get over the steel stand & completely touch the baking pan- water level should always be below it
12. Now, cover the baking pan either with an aluminium foil or if it has a lid of it's own & place it on the steel stand- placed within the large vessel & having the boiling water in it- at this point, put the flame on the lowest possible heat, absolutely & cover the large steamer/pan, with it's own cover/lid & allow it to be steamed for about 30-40 mins time
13. Never ever open the lid, before the given time After that time’s over- open the lid & remove the aluminium foil to check it out with the toothpick test & if it comes out clean-It’s all set & done now Take it out- after putting off the flame
14. Just allow it to cool down to the room temperature and then, put it into the Deep Freezer for at least 3 hours time to get absolutely chilled and then, take it out to a serving plate- Remove the butter paper & then, cut it out accordingly to your choicest pieces...Garnish to your choice
15. Serve it just CHILLED

You will also discover as your experience and confidence develops that you will find your self more and more frequently improvising while you proceed and adjusting recipes to meet your own personal preferences. If you prefer more or less of ingredients or want to make a recipe somewhat more or less hot in flavor you can make simple adjustments along the way in order to achieve this objective. In other words you will start punctually to create meals of one's individual. And that's something which you won't necessarily learn when it has to do with basic cooking skills for beginners however, you'd never learn if you did not master those basic cooking abilities.

So that is going to wrap it up with this special food Easiest Way to Prepare Speedy Steamed Ice Cream sandesh. Thanks so much for reading. I'm confident you can make this at home. There's gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!

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