Aam Shotto Sandesh Recipe by Madhumita Bishnu
Aam Shotto Sandesh Cooking Instructions Preparation time-10 mins, Cooking time-2d45 mins 1 For Aam Shotto or Aam Papad - make purée of mangoes. Add to the wok and bring it to heat. Keep stirring and there should be no lump 2 Add sugar and green cardamom powder and stir continously until thick 3 In a plate grease with ghee and pour the liquid mix spreading all sides but don’t touch or don’t use spoon. Dry out in the sun for 2 days covered with a muslin cloth to prevent insects going in. 4 After two days, with a sharp knife try to unfold the sides, once easy to unfold then cut into 3” apart sliced lengthwise and keep it ready 5 For Chena - take 1 ltr milk to a heavy bottomed wok and bring it to heat. Continue stirring on high flame. Once boiled set aside and add a mix of white vinegar in water and gradually pour into the milk while stirring to ensure the milk curdles. 6 Put a muslin cloth on a strainer and strain the chena slowly when the whey will be separated. Add 1 cup cold water to get rid off the vinegar smell. 7 Don’t press and tie the muslin cloth to a pole to drain the excess liquid for 30 mins. 8 Pour the Chena into a plate and knead with the back of ones hand for 5-6 mins to get a shine 9 Add chopped almonds and pistachios and green cardamom. Add powdered sugar and keep kneading for further 3-5 mins. 10 Make balls and make cylindrical in shape. Put the cylindrical shaped Chena into the Aam Shotto or Aam Papad edge and roll carefully until the end 11 Complete the batch and plate 12 Add some sliced almonds and pistachios on the Sandesh and plate. Enjoy 1 For Aam Shotto or Aam Papad - make purée of mangoes. Add to the wok and bring it to heat. Keep stirring and there should be no lump 1 For Aam Shotto or Aam Papad - make purée of mangoes. Add to the wok and bring it to heat. Keep stirring and there should be no lump 2 Add sugar and green cardamom powder and stir continously until thick 2 Add sugar and green cardamom powder and stir continously until thick 3 In a plate grease with ghee and pour the liquid mix spreading all sides but don’t touch or don’t use spoon. Dry out in the sun for 2 days covered with a muslin cloth to prevent insects going in. 3 In a plate grease with ghee and pour the liquid mix spreading all sides but don’t touch or don’t use spoon. Dry out in the sun for 2 days covered with a muslin cloth to prevent insects going in. 4 After two days, with a sharp knife try to unfold the sides, once easy to unfold then cut into 3” apart sliced lengthwise and keep it ready 4 After two days, with a sharp knife try to unfold the sides, once easy to unfold then cut into 3” apart sliced lengthwise and keep it ready 5 For Chena - take 1 ltr milk to a heavy bottomed wok and bring it to heat. Continue stirring on high flame. Once boiled set aside and add a mix of white vinegar in water and gradually pour into the milk while stirring to ensure the milk curdles. 5 For Chena - take 1 ltr milk to a heavy bottomed wok and bring it to heat. Continue stirring on high flame. Once boiled set aside and add a mix of white vinegar in water and gradually pour into the milk while stirring to ensure the milk curdles. 6 Put a muslin cloth on a strainer and strain the chena slowly when the whey will be separated. Add 1 cup cold water to get rid off the vinegar smell. 6 Put a muslin cloth on a strainer and strain the chena slowly when the whey will be separated. Add 1 cup cold water to get rid off the vinegar smell. 7 Don’t press and tie the muslin cloth to a pole to drain the excess liquid for 30 mins. 7 Don’t press and tie the muslin cloth to a pole to drain the excess liquid for 30 mins. 8 Pour the Chena into a plate and knead with the back of ones hand for 5-6 mins to get a shine 8 Pour the Chena into a plate and knead with the back of ones hand for 5-6 mins to get a shine 9 Add chopped almonds and pistachios and green cardamom. Add powdered sugar and keep kneading for further 3-5 mins. 9 Add chopped almonds and pistachios and green cardamom. Add powdered sugar and keep kneading for further 3-5 mins. 10 Make balls and make cylindrical in shape. Put the cylindrical shaped Chena into the Aam Shotto or Aam Papad edge and roll carefully until the end 10 Make balls and make cylindrical in shape. Put the cylindrical shaped Chena into the Aam Shotto or Aam Papad edge and roll carefully until the end 11 Complete the batch and plate 11 Complete the batch and plate 12 Add some sliced almonds and pistachios on the Sandesh and plate. Enjoy 12 Add some sliced almonds and pistachios on the Sandesh and plate. 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