Kiwi Sondesh Recipe: A Sweet Taste of Bengal
Bengal is famous for its diverse array of sweets and delicious fish curries, and the sweet that stands out the most is the classical Shondesh. This delectable dessert is made with fresh milk and flavored with various ingredients, giving it a rich, delicate taste. One modern variation of the traditional Shondesh is the Kiwi Sondesh, which brings a fruity twist to this beloved Bengali treat. The addition of kiwi gives the dish a vibrant color and a refreshing tang, making it a perfect dessert for any occasion.
Kiwi Sondesh: A Vegetarian Bengali Dessert
Cuisine: Bengali Recipes
Course: Dessert
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Milk | 1 liter |
| Kiwi | 2 |
| Caster Sugar | 50 grams |
| Lemon juice | 2 tablespoons |
| Cardamom Powder (Elaichi) | 1 tablespoon |
| Mixed nuts (almonds, pistachios, raisins) | As required (chopped) |
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Instructions:
-
Heat the Milk:
Begin by heating 1 liter of milk in a saucepan. Bring it to a gentle boil while stirring occasionally to prevent the milk from burning. -
Curdle the Milk:
Add 2 tablespoons of lemon juice to the boiling milk and stir continuously until the milk curdles completely, forming curds (chena). Take the saucepan off the heat once the curds are formed. -
Strain the Milk Solids:
Pour the curdled milk through a muslin cloth or a fine sieve to separate the milk solids from the whey. To reduce the sourness from the lemon, pour some water over the chena (curds) and drain the whey completely. -
Knead the Chena:
Once the chena is free of excess water, knead it gently with your hands for about 10 minutes until it becomes smooth and pliable. -
Add Sugar and Kiwi Pulp:
To the kneaded chena, add 50 grams of caster sugar and mix it in thoroughly. Next, take 2 ripe kiwis, peel them, and mash them to extract the pulp. Add the kiwi pulp to the mixture and stir well to combine the flavors. -
Cook the Mixture:
Transfer the mixture back to the pan and cook on medium heat. Keep stirring until the mixture thickens and begins to leave the sides of the pan. This will indicate that the mixture is ready. -
Cool the Mixture:
Once the mixture has thickened, remove it from the heat and allow it to cool slightly. -
Shape the Sondesh:
After the mixture has cooled enough to handle, roll it into small balls and flatten them gently to form traditional Sondesh shapes. -
Garnish:
Garnish the Kiwi Sondesh with finely chopped mixed nuts like almonds, pistachios, and raisins for added flavor and texture. -
Serve and Enjoy:
Serve the Kiwi Sondesh as a refreshing dessert at any meal. It pairs beautifully with a cup of tea or can be enjoyed after a delightful dinner. This sweet can also be served along with other festive treats like Baked Chevdo and Pheki Mathri.
Tips for a Perfect Kiwi Sondesh:
-
Quality of Milk:
Fresh, full-fat milk is ideal for making chena (curds), as it gives the Sondesh a rich and creamy texture. -
Kiwi Selection:
Use ripe kiwis for the best taste and texture. The fruit should be soft but not mushy. -
Adjusting Sweetness:
You can adjust the amount of sugar according to your taste. Some may prefer it a little sweeter, while others may like the tanginess of the kiwi to come through more. -
Garnish Variations:
Feel free to experiment with other nuts and dried fruits such as cashews, walnuts, or even a sprinkle of saffron for a fragrant twist.
Kiwi Sondesh is a perfect way to enjoy the classic Bengali dessert with a modern fruity twist. The smooth chena, combined with the freshness of kiwi, creates a delightful experience for your taste buds. Enjoy this dessert on festive occasions or as a sweet treat any time you crave something special.
