Kiwi Shondesh

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Preparation time
30 mins
Cooking time
30 mins
Difficulty
easy
Serves
4 people
Meal course
Sweets & Desserts
Posted by
Posted on
1 Tbsp
Cardamom Powder
5 Tbsp
Lemon Juice
50 gm
Sugar
2 Nos
Kiwi Fruit
1000 ml
Full Cream Milk
0 As Req.
Nuts
Kiwi Shondesh

About Kiwi Shondesh:

Bengal always reminds me numerous varieties of sweets and fish curries. And that one sweet comes to my mind first is the classical Shondesh.

Shondesh, a popular chhena based sweet in regions West Bengal, Tripura and Bangladesh. The best part about making Shondesh is, it is very easy to make and its made in different flavours according to the seasons. During summer, it comes with mango flavour, during spring it is prepared with jaggery, and in winters it is made with the sap of date palm. The other beautiful thing behind this glorious delicacy from Bengal is the structural design given on this sweet. In Bengal, we can find not less than hundred variants of Shondesh.

I have just come up with a fruity flavoured unique variant of Shondesh for this season of pooja. I have made the Shondesh with Kiwi fruit. May the divine mother empower you with her blessings on this Durga Puja. Happy Puja all.

 

Suggestions:

  1. The same method can be followed for any fruits of your choice.
  2. Don’t overheat the mixture to avoid the mix getting completely dry.
  3. To shape the Shondesh, you the moulds with structural designs.
  4. Consume the Shondesh within a day or two.
  1. In a large heavy bottom pot or pan heat the milk and bring to boil.
  2. Add lemon juice and stir it until milk curdles completely. Strain the milk solids with a muslin cloth.
  3. Pour some water over the chhena to wash off the sourness.
  4. Drain away the whey and knead it well for at least 10 mins.
  5. Now add the powdered sugar and kiwi pulp. Mix well to combine.
  6. Cook the mix on medium heat till the mixture thickens and starts leaving the sides of the pan.
  7. Turn off the flame and let the mixture cool for a while.
  8. Roll the mix to small balls and flatten slightly. Garnish with some almonds, pistachios, and raisons.

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