Bong Jagg Choco Sandesh Recipe by Subhankar Guha
Cooking Instructions 1hr 30 mins 1 Take the milk in the bowl and bowl it. 2 Mix 3 tbsp of Vinegar in the milk to curdle it. 3 Bowl the whole mixture. 4 When the chena gets separated, keep a bowl ready with muslin cloth to rinse the chena and separate it from water. 5 Separate all the water from chena with the help of running water as it is hot. 6 Keep the cloth and chena with a hard substance above it. So the shape doesn't gets distressed. Keep it for 10 mins 7 Take the whole chena in a tray and then mix it up with jaggery and sugar as per the requirement. 8 Knead the dough until it is smooth and as the moisture will start to happen in the mixture due to sugar and jaggery don't make it too dry or wet. 9 Now in a non-stick pan take all the mixture and mix it well in a low flame with the help of wooden ladle. 10 Then make the mixture smooth by stirring it for 9-10 min in a low/mid flame. 11 When the moisture dries up. Take the mixture in the middle and switch the flame off and keep it for 3 min to cool down. 12 When it cools off. Make the shape of modak or any other shape. WITH THE HELP OF FORK YOU CAN GIVE DESIGN TO IT. 13 Now plate it and garnish it with raisins/almonds/nuts/pistachio. 14 Serve it cool or hot. 1 Take the milk in the bowl and bowl it. 1 Take the milk in the bowl and bowl it. 2 Mix 3 tbsp of Vinegar in the milk to curdle it. 2 Mix 3 tbsp of Vinegar in the milk to curdle it. 3 Bowl the whole mixture. 3 Bowl the whole mixture. 4 When the chena gets separated, keep a bowl ready with muslin cloth to rinse the chena and separate it from water. 4 When the chena gets separated, keep a bowl ready with muslin cloth to rinse the chena and separate it from water. 5 Separate all the water from chena with the help of running water as it is hot. 5 Separate all the water from chena with the help of running water as it is hot. 6 Keep the cloth and chena with a hard substance above it. So the shape doesn't gets distressed. Keep it for 10 mins 6 Keep the cloth and chena with a hard substance above it. So the shape doesn't gets distressed. Keep it for 10 mins 7 Take the whole chena in a tray and then mix it up with jaggery and sugar as per the requirement. 7 Take the whole chena in a tray and then mix it up with jaggery and sugar as per the requirement. 8 Knead the dough until it is smooth and as the moisture will start to happen in the mixture due to sugar and jaggery don't make it too dry or wet. 8 Knead the dough until it is smooth and as the moisture will start to happen in the mixture due to sugar and jaggery don't make it too dry or wet. 9 Now in a non-stick pan take all the mixture and mix it well in a low flame with the help of wooden ladle. 9 Now in a non-stick pan take all the mixture and mix it well in a low flame with the help of wooden ladle. 10 Then make the mixture smooth by stirring it for 9-10 min in a low/mid flame. 10 Then make the mixture smooth by stirring it for 9-10 min in a low/mid flame. 11 When the moisture dries up. Take the mixture in the middle and switch the flame off and keep it for 3 min to cool down. 11 When the moisture dries up. Take the mixture in the middle and switch the flame off and keep it for 3 min to cool down. 12 When it cools off. Make the shape of modak or any other shape. WITH THE HELP OF FORK YOU CAN GIVE DESIGN TO IT. 12 When it cools off. Make the shape of modak or any other shape. WITH THE HELP OF FORK YOU CAN GIVE DESIGN TO IT. 13 Now plate it and garnish it with raisins/almonds/nuts/pistachio. 13 Now plate it and garnish it with raisins/almonds/nuts/pistachio. 14 Serve it cool or hot. 14 Serve it cool or hot. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Pan-seared chicken with cilantro dill cream Simple rice porridge Baked Potato Soft and Chewy Snickerdoodles Smoked Pastrami (From Scratch Version) Pan-seared chicken with cilantro dill cream Simple rice porridge Baked Potato Soft and Chewy Snickerdoodles Smoked Pastrami (From Scratch Version) 4 ingredients smoothie Rava chaat Bolognese di Valerie Sweet Croûtons Simple rice porridge Sweet bread Homemade Pizza Mackerel fish sambal puff pastry Smoked Pastrami (From Scratch Version) Valerie's Chicken Soup 4 ingredients smoothie Rava chaat Bolognese di Valerie Sweet Croûtons Simple rice porridge Sweet bread Homemade Pizza Mackerel fish sambal puff pastry Smoked Pastrami (From Scratch Version) Valerie's Chicken Soup