When I made aamshotto one of the trays was over soon. I kept the other tray aside to make some Sondesh out of it. In Kolkata the typical way of making it is by placing layers of aamshotto in between sondesh. I decided to give it a twist, literally.
- 1 sheet of aamshotto or mango leather of 12”x5”
- 2 liter whole milk
- 1/4 cup vinegar diluted in water
- 1/4 cup sugar
- 1/2 cup fresh cream
- 1/4 cup sweetened condensed milk
- 2 green cardamom’s seed
I have already outlined the procedure of making mango leather or aamshotto in my post here. Either use that to make one or buy ready made slabs.
Heat milk in a heavy bottom pan. When it roll to a boil reduce heat and slowly add diluted vinegar or lime juice to it. You will see that the milk solid starts curdling. When the milk solids are separated from the transparent whey, drain it on a colander lined with a cheese cloth.
Bring the corners of the cheese cloth together and squeeze out water out of it. Tie the cheese cloth from your kitchen faucet from 10 minutes.
On a flat surface knead cheena with the heel of your hand till its smooth and lump free.
Now transfer the chenna in a non stick pan. Add sugar, condensed milk,fresh cream,and cardamom seeds to it. Mix well. Keep stirring on low heat till the mixture comes together and leaves the pan. Remove it from the pan and let it cool a bit so that its tolerable when you touch with hand. This mixture (Sondesh) will be kind of sticky.
Lay the sheet of aamshotto on a flat surface and then place the sondesh mixture on it. Spread it uniformly over aamshotto with a spatulla. Press it with your palm to set properly.Now start rolling the aamshotto from one end till you reach the other side. Secure it on a chopping board and slice with a wet serrated knife. Done with your aamshotto sondesh.