Kiwi Sondesh: A Modern Twist on a Bengali Classic
Indulge in a delightful fusion of traditional Bengali dessert with a fresh twist—Kiwi Sondesh. This recipe combines the creamy, melt-in-your-mouth texture of classic Sondesh with the vibrant flavor of kiwi. Perfect as a refreshing dessert after dinner or as a special treat with evening tea, Kiwi Sondesh promises an experience of lightness and a tangy, fruity twist that’s sure to please your taste buds. Made with fresh chena (curdled milk solids), kiwi pulp, and a hint of cardamom, this dessert is both easy to prepare and elegantly unique.
Ingredients
| Ingredient | Quantity |
|---|---|
| Milk | 1 liter |
| Kiwi | 2, peeled and pulped |
| Caster Sugar | 50 grams |
| Lemon Juice | 2 tablespoons |
| Cardamom Powder | 1 tablespoon |
| Mixed Nuts (for garnish) | Chopped |
Nutritional Information (Approx. per serving)
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 180 kcal |
| Carbohydrates | 20g |
| Protein | 5g |
| Fat | 8g |
| Fiber | 2g |
| Calcium | 150mg |
| Vitamin C | 20mg |
Instructions
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Prepare the Chena (Curdled Milk Solids)
- Begin by heating the milk in a medium saucepan over medium heat, stirring occasionally to prevent the milk from scorching. Once it reaches a boil, add the lemon juice and stir well.
- Continue stirring until the milk fully curdles, separating into curds and whey. The curds are the milk solids that will form the base of the Sondesh.
- Remove the saucepan from heat and strain the curdled milk through a muslin cloth or cheesecloth. Rinse the chena under cool running water to remove the lemony taste and any excess acidity. Allow it to drain completely.
-
-
Knead the Chena
- Gather the muslin cloth containing the chena and gently press it to remove any remaining whey. Place the drained chena on a clean, flat surface and knead it for about 8-10 minutes until smooth and soft. This process is essential to achieve the signature velvety texture of Sondesh.
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Combine Ingredients
- In a mixing bowl, add the kneaded chena, powdered sugar, and kiwi pulp. Mix well to combine, ensuring the ingredients are evenly distributed.
- Pour the mixture back into a clean, heavy-bottomed pan and cook over medium heat. Stir continuously to prevent sticking and cook until the mixture thickens and starts to leave the sides of the pan, about 10-15 minutes.
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Shape the Sondesh
- Once the mixture has thickened and begins to pull away from the sides of the pan, turn off the heat and let it cool slightly. When it is cool enough to handle, divide the mixture into small portions. Roll each portion into a ball, then gently flatten it to create the traditional Sondesh shape.
- For an elegant touch, garnish each piece with a sprinkle of chopped almonds, pistachios, or raisins.
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Serve
- Arrange the Kiwi Sondesh on a serving plate. This unique dessert can be served warm or chilled, depending on your preference.
- Pair Kiwi Sondesh with light snacks like Baked Chevdo or Pheki Mathri for a complete, indulgent treat that’s perfect for gatherings or special evenings.
Cooking Tips
- Getting the Right Texture: The key to a perfect Sondesh is in the texture of the chena. Kneading it thoroughly before cooking gives a smooth and creamy consistency.
- Customizing Garnishes: If you prefer, experiment with different garnishes like shredded coconut, saffron strands, or even a dusting of edible gold leaf for an extra touch of luxury.
- Variations with Kiwi: Kiwi adds a tart note to balance the sweetness of Sondesh. You can adjust the quantity of sugar according to the sweetness of the kiwi used.
Enjoy the delicate, exotic taste of Kiwi Sondesh as a refreshing dessert that beautifully marries tradition with innovation, and let each bite transport you to a world of creamy richness and fruity delight.
