Aam Sandesh/Mango Cheese Fudge

The king of fruit "Mango" is summer's gift in India and the most delicious fruit everyone looks forward to. Different state has its own variety and exceptionally flavorful. The bright yellow orange juicy mango brings back sweet memories. We snack on mango any time of the day and it's so versatile to be used in many sweet to savory dishes. When it comes to sweet dish there is a wide variety of desserts using fresh mango.

Traditionally Sandesh is made with freshly made chana/cheese, sugar and different flavorings. Aam Sandesh/Mango Cheese Fudge, a decadent Bengali sweet is sure to be hit during mango season. The fresh chana/cheese and bursting mango flavor with its bright yellow orange color create an exotic composition. This is an easy recipe to follow.

Ingredients~
1/2 gallon whole milk
1/3 cup white vinegar
1/3-1/2 cup sugar
1 cup fresh mango pulp
4 tbsp. whole milk powder
1/8 tsp. coarsely ground pistachio 
1/4 tsp. melted ghee

Special equipment~
Non stick or cast iron pan
Cheese cloth
Terracotta, stone or wooden mould

Method~
Make chana first. Follow same method of making chana for Rashogolla. Cook mango pulp over medium heat until reduced by half. Knead chana and sugar with your palm to a smooth dough.

Heat the pan on low medium flame. Add chana mixture and cook for 7-8 minutes stirring continuously. Add in powdered milk and mango pulp and mix well. Do not over cook the mixture. Turn off the flame and let it cool. 

Sandesh will be bit grainy so it needs to be kneaded again. I used food processor this time for kneading. Brush the moulds with ghee. Divide mixture into 13-15 pieces(depending on the size of the moulds). Take each portion, roll, flatten gently then press down firmly into the moulds and remove carefully. Sprinkle with coarsely ground pistachio(optional). If you don't have moulds just shape into balls. Shandesh will stay fresh in the refrigerator up to two weeks. Serve it chilled or at room temperature.

Happy cooking!!