Mango milk cake or Mango Sandesh is a sweet, delicate dessert originating from the Eastern Indian state of West Bengal. Often shaped like a firm cube, the delectable Indian dessert is given a grainy texture. Interestingly, this grainy texture is a trademark of Eastern Indian culinary culture, as the milk cake is made from freshly made and compressed cottage cheese, as against the condensed milk used in North India.    

There’s been plenty of experiments to blend plain Sandesh with fruit pulps of mango or pineapple or strawberry, and flavours such as chocolate and vanilla that adds new layers of taste. Sandesh blended with mango pulp– the Mango Sandesh is widely popular across India.

It’s universally accepted that Indian mangoes are among the bests; they are exquisite in taste and flavour; therefore, they blend well with the Sandesh base and creates a unique, flavoursome taste.    

• Prep. Time: 10 minutes  
• Cooking Time: 40 minutes approx.   
• Total time: 50 minutes   

Steamed Mango Milk Cake Ingredients

• Paneer or cottage cheese, freshly made, 300 grams   
• Sugar, 3 tablespoons  
• Milk, 3 tablespoons 
• Ripe mango essence,  1 teaspoon
• Black raisins, 100 grams, for garnishing
• Ghee/Indian burnt butter, 2 tablespoons

Ingredients for making the jelly for topping  

• Pulp from two ripe mangoes 
• Sugar,  5 tablespoons  
• Lemon juice, 1 teaspoon 
  

Steamed Mango Milk Cake: Cooking procedure

• Make a fine paste with cottage cheese/Paneer, sugar, milk, half portion of the mango pulp (filtered) and ripe mango essence in a mixer. Don’t blend for too long as it may kill the grainy texture contributed by the cottage cheese/Paneer
• Smear the Ghee on the entire internal surface of a metal baking tray  
• Put a pan on the gas and heat 2 cups of water over medium heat  
• Place a grill stand on the pan, place the baking tray on top of it. Pour the paneer/cottage cheese mixture into it, and close the lid of the tray  
• Simmer for 30 minutes on low heat   
• After 30 minutes, turn off the gas and retrieve the tray from the grill stand.  
• Let the box cool a bit. Then pry out the steamed Sandesh (if you need to) from the tray and cut it into equal cubes or to your desired size

  Making the Jelly
     

• In another pan, evenly stir in the remaining portion of the ripe mango pulp, sugar and lemon juice over medium heat. Stir until the mixture starts to thicken and separates itself from the pan base 
• When the mixture begins to stick like jelly, turn off the gas and put the contents into a container. Let it cool off.
• Next, spread the jelly evenly on top of the steamed Sandesh cubes
• Serve the delicious Mango Sandesh. We are sure, it will eventually become a favourite dessert in your house.