Makha Gurer Shondesh
News Desk || shiningbd
1 litre full fat cow’s milk
1 lime, squeezed into juice
100 gms date palm syrup (these are readily available in supermarkets here. Traditionally, however, season fresh nolen gur is used and I too prefer to use the latter if its available)
½ tsp of rice flour (you can use flour)
½ tsp of cardamom powdered, preferably crushed from fresh cardamoms
1 tsp ghee to brush the surface of the mould
In a large dekchi or a thick bottomed pan, bring the milk to a boil. Lower the heat and add the lime juice. The milk should separate into chhena and whey.
Remove the pan from the heat and pour the chhena into a big sieve (traditionally a muslin cloth is used). Run it under cold water to remove any lingering taste of lime. Squeeze out as much water from the chhena and let it rest in the sieve for a while.
Transfer the fresh chhena into a glass bowl. Knead the dough until becomes smooth and soft.
Add the date syrup or date jaggery to the chhena and mix it until it blends completely into the chhena.
Start making balls of soft makha shondesh by a slight brushing of rice flour in your palms to prevent the dough sticking to your fingers.
Brush the shondesh mould lightly with ghee. Place each ball into the shondesh mould (I used a Ma’amoul mould) and flatten them. Take out the shaped shondesh gently from the mould. You may just leave them as round balls.
Serve the makha shondesh at room temperature.