Ice Cream Sandesh Cake - Bhai Phota Special Dessert

Ice Cream Sandesh Cake is nothing but Bhapa Sandesh or Steamed Sandesh. As this is served chilled hence this is the name. 

Ingredients:

• Full cream milk - 1 liter
• Vinegar - 2 tsp
• Powdered sugar - 4 tsp
• Milk powder - 2 tsp
• Cardamom powder - 1/2 tsp
• Kesar color - 1/2 tsp
• Milk - 2-3 tsp
• Saffron strands - 8-10
• Pistachios (finely chopped) - 1 tsp for garnishing

Process:

1. Boil the milk and add vinegar. Once the milk curdles up, drain the content through a clean muslin cloth and let it rest for 30 minutes.

2. Transfer the cottage cheese to a blender jar, add milk powder, sugar, cardamom powder and saffron color and blend to a smooth paste.

3. Layer the baking / steaming mould with aluminum foil and spread few saffron strands and pour the batter. Cover with a foil paper and steam for 20 minutes.

4. Once done, let it cool down. Transfer to a plate gently, garnish with some chopped pistachio and refrigerate for 2-3 hours. Cut into slices and serve chilled. 

P.S. The recipe video is there on my Instagram and Youtube pages. Do check it out @romisrecipe

MANGO RASMALAI

A decadent and rich homemade dessert flavored with fresh mango puree that is gorgeous as well as delicious that always brightens the mood. The juicy and spongy fresh cottage cheese balls are dunked in a creamy sweetened mango flavored milk. As we know mango season is getting over so why not make some chilled Rasmalai with this mango twist?

Ingredients:

1. Rosogolla - 6 - 8 (Rosogolla recipe is there in the blog, you can check the same for making Rosogolla)  
2. Milk - 2 cup
3. Condenses milk - 1 cup
4. Cardamom powder - 1/2 tsp
5. Nuts (any nuts of your choice) - 1 tsp (finely chopped)
6. Mango Puree - 2 cups

Process:   

  

1. Pour milk in heavy bottom kadhai and let it cook on low flame, stirring occasionally. Add condensed milk, cardamom powder and stir continuously till you get the perfect thick consistency.

2. Once the milk reaches the desired consistency, put the flame off and let it come to room temperature. Add the mango puree and mix well. 

3. Now squeeze out lightly the syrup from rosogollas (that you have already made) and add them gently to the Mango milk mixture, you can also divide the the rosogollas into two pieces, I have kept them as whole. Add the dry fruits of your choice.

Mango Rasmalai is ready, keep them inside the refrigerator and later on serve chilled.