Easy Mango Sandesh Rolls
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.
Servings 8 Pieces
Equipment
- Stove Top
- Heavy bottom Non-stick Pan
Ingredients
- 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
Instructions
- 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.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
- 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 spoon2 tsp Sugar Add extra of you prefer it sweeter., 2 Green Cardamom Crushed and the skin discarded, ¼ tsp Rose extract
- 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.1 pack Aamshotto or Mango Roll
- Serve them or keep them in an airtight container for later.