Bongtaste : TIRANGA OR TRICOLOUR SANDESH (A INDIAN DESSERT WITH THREE COLOURS OF INDIAN FLAG)

Tomorrow 69th Independence Day will be celebrated throughout India. It is a great day for us as we got freedom on 15 th Aughust of 1947 from the British rule almost after 200 years of slavery.

It is celebrated with many cultural programmes, among them Flag Hosting is main...our beloved Tricolour National Flag is hosted by different people of through out the nation. I can easily recall the Independence Day ceremony of my school where after Flag Hosting we used to sing National Anthem and get sweets.

To celebrate this great day..I wanted to post something special. .and what else is better than a sweet dish to celebrate this occasion.

Being a Bengali..I love to eat Sandesh...and also make.All of you know that Sandesh (Shon-Daesh) is a sweet treat that can be made at any festival in a Bengali Household

To celebrate ours 69 th Independence Day I made Tiranga or Tricolour Sandesh. ..it is a layered sandesh mixing with Carrot or Gajar Sandesh, Chena or Paneer Sandesh and Pista or Pistachios Sandesh.

Firts we will learn how to make chena or paneer or ricotta cheese.

INGREDIENTS OF MAKING CHENA OR PANEER OR RICOTTA CHEESE

Milk-2ltr

Lemon juice or Vinegar-3tbsp (if required, add more lemon juice or vinegar to curdle the milk)

METHOD OF MAKING CHENA OR PANEER OR RICOTTA CHEESE

Take a heavy bottomed vessel, add milk

Bring it to boil and keep stirring to avoid burning of milk..

Once the milk comes to boil, simmer the gas, start adding the lemon juice and keep stirring( if required,add more lemon juice) cook for few seconds until the milk solids gets separates from the whey. Switch off the heat.
Pour this curdled milk to the already lined muslin cloth over a strainer,squeeze out all the whey water then rinse chena under the tap water as much as possible....if you do not rinse the chena or paneer proper. .you will get the smell of lemon while having it.

Now hang the cloth covered chena or paneer tap for 30 minutes. It will help to squeeze more water from chena or paneer...Now divide the chena into 3 equal portions.

To make Tricolour or Tiranga Sandesh. .we will start from bottom means green parts of our flag.

INGREDIENTS OF MAKING GREEN OR BOTTOM OR PISTA SANDESH PART OF TIRANGA OR TRICOLOUR SANDESH

Pista or Pistachios (without shell)-1 cup

Powdered sugar - 1 cup

Chena or Paneer or Ricotta cheese -1 Portion

Ghee-1tbsp

METHOD OF MAKING PISTA OR BOTTOM OR GREEN PART OF SANDESH.

Grind pista in a grinder to make a fine powder.

Heat ghee in a heavy bottomed vessel. .add powdered pista..and toss slightly. .it will change the colour.

Make a paste of chena or paneer with pista powder in a blender without adding water.

Put the sugar into a heavy bottomed vessel on slow flame and wait until sugar form a thick liquid...(Don't overcooked. .otherwise it will get caramelized ) ercooked. .otherwise it will get caramelized )

Add pista and chena or paneer paste and stir continously with a wooden ladle for 5 to 6 minutes or till the whole thing will be

thickened to a consistency that coats the ladle.

Grease a pan or thali with some ghee

Now pour the this mixture in this prepared plate or thali.

Now level the mixture with a spatula.

INGREDIENTS OF MAKING CHENA OR PANEER SANDESH OR WHITE PART OF TIRANGA OR TRICOLOUR SANDESH

Chena or Paneer or Ricotta Cheese -1 Portion

Powdered Sugar-1/4cup

Rose Water-Few Drops

Cardamom Powder -1pinch

METHOD OF MAKING CHENA OR PANEER SANDESH OR WHITE PART OR MIDDLE PART OF THE TRICOLOUR OR TIRANGA SANDESH

Put the sugar into a heavy bottomed vessel on slow flame and wait until sugar form a thick liquid...(Don't overcooked. .otherwise it will get caramelized )

Grind the chena in a blender without water. .and add to the vessel...also add rose water and cardamom powder.

Sugar melts and becomes gooey, continue to cook on a low flame till it reaches a thick consistency. It also begins to leave the sides and looks crumbly.

Now pour this mixture on the pista chena or the green coloured mixture.

Level with a spatula.

INGREDIENTS OF MAKING CARROT OR GAJAR OR TOP OR SAFFRON PART OF THE TRICOLOUR OR TIRANGA SANDESH.

Chena or Paneer or Ricotta Cheese -1 Portion
Grated carrot:Of 2 carrots
Ghee: 1tbsp
Powdered Sugar: 1/4 cup

METHOD OF MAKING ORANGE OR TOP OR CARROTS OR GAJAR PART OF SANSESGMH.

Add ghee in a pan. .add carrots paste..toss carefully for a minute or two ...it will change the colour .

Make a paste of chena or paneer with carrots in a blender without water .

Put the sugar into a heavy bottomed vessel on slow flame and wait until sugar form a thick liquid...(Don't overcooked. .otherwise it will get caramelized ) ercooked. .otherwise it will get caramelized )

Add carrots and chena or paneer paste and stir continously with a wooden ladle for 5 to 6 minutes or till the whole thing will be thickened to a consistency that coats the ladle.

Now pour this mixture on the chena or white mixture.

Now level with a spatula.

Now allow this tricolour or tiranga sandesh to become cool...

Garnish with silver varak.

After it sets,slice this Tricolour or Tiranga Sandesh and serve.

Your Tricolour or Tiranga Sandesh is ready. ..now enjoy yours Independence Day with distributing this sandesh to yours freinds .