14/08/2015

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  .







HAPPY INDEPENDENCE DAY






4 comments:

  1. Happy Independence Day...loved your tri colour sandesh which you made with natural colours...

    ReplyDelete
    Replies
    1. Thanks dear...I prefer to avoid food colour. .though each time it ll not be possible. .

      Delete
  2. Hard work pays off..lovely, delicious tiranga sandesh......specially for India Independence Day....Hats off to you ...

    ReplyDelete