Sondesh/Sandesh – Bengali Sondesh – Easy to make, Tasty to eat

How it started.

Morning. The milk, as usual, sat on the stove fire in a pan.

And lo behold.

As the boiling point comes, the milk starts curdling.

I am surprised, and pressing the palm on my fore, I start thinking what to do with this one and a half liter of curdled milk.

Idea. Rushed to the fridge, opened it and took out two fresh lime.

Simmered the flame. Cut the lime, squeezed out the juice. And then added a little water to it and poured the lime juice into the curdling milk pan.

Flame put on high.

The solid separates. Few minutes till the Chenna is ready.

Rosogolla -- Bengali Sweet Dish

While visiting some relatives or close friends, a Bangali will love to carry a small bhand (earthen pot) of rosogollas. This sweet meat is a favourite of many and when someone comes up with some of these, the mouthwatering process starts by just seeing them. 

Rosogollas have the good look – white cheese balls dipped in sugar syrup. Hold one between the thumb and the first and second finger and then -- toop kore mukhe chole jaai  -- it goes into the open mouth, with every bite the cheese ball breaks in the mouth and the sweet syrup adds to its taste. That’s the feel and the taste of Rosogolla.

Rosogolla making at home is no rocket science. It needs some time, some patience, some love and care in the making process and then spread happiness with every bite.

While making some at home I had clicked the pictures so that I could write about this and share the photos.