This mango sandesh roll brings together two of the most favorite things, mildly sweet fragrant sandesh neatly rolled between some aam shotto or mango roll up. With every bite, you get the mango flavor and the cardamom-flavored sandesh stuffed inside.
I have shared an instant mango sandesh roll recipe using store-bought mango fruit rolls known as aamshotto and my quick sondesh recipe using milk powder. The best thing about this sandesh dessert is that it comes together in just 20 minutes. Once the sandesh filling is ready and slightly cooled down, you can portion them and roll them into strips of mango fruit leather. Then you can either serve them fresh or chill them for later.
Mango sandesh roll recipe specialty
Out of various Bengali sandesh recipes, this one is truly a remarkable one. For one it brings together freshly crafted sondesh sweet and preserved mango roll. Thus bringing you a sandesh dessert that allows you to enjoy the sweetness of mango throughout the year.
Mango sandesh roll ingredients
- Aamshotto or Mango Rolls – also known as Mango leather
- Chenna or Cottage Cheese
- Powdered Milk
- Milk
- Fresh Cream
- Ghee – to add some richness
- Sugar – Since we prefer less sweet, I have used very little sugar. You can add more if you prefer. Also, note that the mango roll is quite sweet in itself
- Flavorings – crushed Green Cardamom, rose water.
Mango Roll Sandesh Recipe
- Take a heavy-bottomed pan, preferably a non-stick pan. Add chenna, powdered milk, milk, fresh cream, and ghee in it, and mix everything well. Keep the heat on medium-low.
- Add the sugar, cardamom powder, and a couple of drops of rose water and mix. At this stage, you will notice a lot of liquid in the pan, but keep mixing everything so that nothing sticks to the bottom of the pan. Break the lumps using the back of the spoon
- In 8-10 minutes you will see that it has reduced in quantity and coming together into a smooth dough ball.
- Turn off the heat and take it out on a plate to cool down a bit. When it’s warm enough to be handled, pinch off a small portion and roll it 2 inches long in a cylindrical shape.
- Peel off a thin strip of Mango roll or aamshotto. Place the sandesh roll at one end of the mango strip and roll it. Repeat with the rest of the sandesh prepared.
- Serve them or keep them in an airtight container for later.
What is the sandesh famous for?
If there is any Bengali sweet recipe that is universally famous then it has to be the sondesh, as we Bengali call it fondly. Made of chenna or cottage cheese and sugar or jaggery, it usually involves a very short list of ingredients of sandesh. That makes it superbly popular.
Historically sandesh is a sweet that denotes an occasion or any news of it. From offering it to a diety for a pujo to paying condolences at a funeral, this Bengali sweet has many roles to play. Anyone who has good (or even bad) news to offer would come bringing a box of sandesh.
Is sandesh good for health?
Sandesh sweet is made using chena or paneer which is freshly made cheese, which is rich in protein. Usually, sandesh is not as sweet as other Indian sweet recipes. In fact, the jaggery ones are quite healthy. Having said this anything consumed in excess can be quite harmful. So a piece or two of Bengali sondesh can be relished every now and then.
How long can sandesh last?
The ingredients of sandesh make them last longer. Broadly they can be of two types, norompaak and kodapaak. The norompaak ones are those that have been cooked for a lesser time and are soft and juicy in texture. They usually have very little shelf life and thus need to be consumed the very same day it’s made.
The kodapaak ones, on the other hand, are the ones that have been cooked for a much longer time and are hard in texture. The kodapaak ones can stay fresh for a much longer duration due to their minimal moisture content.
If you are looking for Bengali sandesh recipes, here are a few:
If you want to try a few more Bengali sweets recipes, here are some from my blog.
- Bengali Khejur Gur diye Chaler Payesh Recipe
- Seviyan Kheer | Vermicelli Kheer Recipe
- Bengali Sweet Pantua Recipe
- Nikuti Recipe
- Chitrakut Recipe
- Bengali Chanar Jilipi Recipe
- Gurer Narkel Naru Recipe | Jaggery Coconut Bliss Balls
- Bengali Misti Khasta Goja Recipe
- Malpoa | Bengali Instant Malpua Recipe
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This mango sandesh roll brings together two of the most favorite things, mildly sweet fragrant sandesh neatly rolled between some aam shotto or mango roll up. With every bite, you get the mango flavor and the cardamom-flavored sandesh stuffed inside.
- ½ cup Chena or Homemade Paneer
- 1 cup Milk Powder
- ½ cup Fresh Cream Full Fat
- ¼ cup Milk Full Fat
- 2 tbsp Ghee or Clarified Butter
- 2 tsp Sugar Add extra of you prefer it sweeter.
- 2 Green Cardamom Crushed and the skin discarded
- ¼ tsp Rose extract
- 1 pack Aamshotto or Mango Roll
-
Take a heavy-bottomed pan, preferably a non-stick pan. Add chenna, powdered milk, milk, fresh cream, and ghee in it, and mix everything well. Keep the heat on medium-low.
-
Add the sugar, cardamom powder, and a couple of drops of rose water and mix. At this stage, you will notice a lot of liquid in the pan, but keep mixing everything so that nothing sticks to the bottom of the pan. Break the lumps using the back of the spoon
-
In 8-10 minutes you will see that it has reduced in quantity and coming together into a smooth dough ball.
-
Turn off the heat and take it out on a plate to cool down a bit. When it’s warm enough to be handled, pinch off a small portion and roll it 2 inches long in a cylindrical shape.
-
Peel off a thin strip of Mango roll or aamshotto. Place the sandesh roll at one end of the mango strip and roll it. Repeat with the rest of the sandesh prepared.
-
Serve them or keep them in an airtight container for later.
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