Creamy Mango Ice Cream Sandesh at Home | घर पर बनाएं आम संदेश आइसक्रीम रेसिपी

In this video, we're making a delicious and refreshing Mango Ice Cream Sandesh, perfect for the summer season! It's a unique twist on the classic Kolkata Sandesh and surprisingly easy to make.

This recipe requires only a few simple ingredients and comes together quickly. It's perfect for gifting or enjoying as a special treat.

Don't forget to like the video if you enjoyed it and share it with your friends and family who love unique desserts.

Here's the recipe
Ingredients:
• 1.5 litre milk
• 2 tbsp Lime juice / vinegar, mixed with 3-4 tbsp water
• 1 mango
• 3/4 cup Condensed milk
• 3/4 cup fresh cream
• 1/4 tsp cardamom powder
• 1 tbsp saffron and rose water, mixed together
• 1.5 tbsp cornflour

To garnish:
• Diced mangoes
• Pistachio slivers
• Saffron strands

Method:
1. Heat milk to boiling. Turn off the flame and add in the vinegar mixture slowly and curdle the milk.
2. Strain and wash with cold water. Remove the excess water and set aside to cool.
3. Peel the mango and chop it. Blend half the mango with Chenna, condensed milk, cardamom powder, saffron - rose water, fresh cream and cornflour. Make a smooth batter.
4. Alongside, place a stand in a kadhai and add in water. Cover the lid and heat on a medium flame.
5. Pour the batter into a baking tin, lined with parchment paper. Cover with an aluminium foil. This will prevent the steam from seeping into the sandesh.
6. Once the water boils, place the sandesh tin into the kadhai and cover the lid again.
7. Steam for 35 mins and then remove. Cool to room temperature and refrigerate for 2 hrs.
8. Remove and unmould. For this, dip a knife into hot water and run through the edges of the sandesh to loosen it out.
9. Flip it and tap to unmould. Smoothen the edges with the knife and remove the parchment paper.
10. Garnish with diced mangoes, pistachio slivers and saffron strands.
11. Slice and enjoy!

Vishesh Tippani:
Washing the Chenna with cold water is very important to remove the sourness from it.
Cool the chenna before you blend with other ingredients.
Ensure to preheat the steamer before you steam.
The batter should be lump free and smooth for the best outcome.
Let it cool to room temperature before you refrigerate.
Dip the knife into hot water to get a smooth and clean cut of the surface.
Serve chilled.

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Chapters
00:00- 00:20 Introduction
00:21- 01:51 Make chhena
01:52- 02:26 Prepare the mango
02:28- 04:09 Prepare the batter
04:27- 05:56 Batter in baking tin
05:57- 06:40 Steam the batter
06:41- 07:50 Unmold the Sandesh
07:51- 8:49 Garnish, plate and enjoy!