Recipe: Perfect Norom pak Aam sandesh

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Recipe: Perfect Norom pak Aam sandesh
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Recipe: Perfect Norom pak Aam sandesh Delicious, fresh and tasty.

Norom pak Aam sandesh. Summer in India is synonymous to mango for foodies. Sandesh is one of the fabulous dessert in Bengal. I make here norom paak aam sandesh , which is really delicious in my family.

Today I am sending my one an only melting mouth mango sandesh which is fabulous dessert in Bengal.

The kneaded chenna which is cooked very little to achieve a melt - in - mouth texture is called Norom Paak Aam Sandesh.

The Aam Sandesh is a super soft and just melted away.

You can cook Norom pak Aam sandesh using 6 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Norom pak Aam sandesh

  1. It’s of milk powder.

  2. It’s of mango pulp.

  3. You need of milk.

  4. Prepare of ghee.

  5. Prepare of saffron strings for garnish.

  6. You need of pistachios for garnish.

The Aam Sandesh, a Norom Paak Sandesh, true to its name turned out super soft and just melted away.

The mango flavour come out just strong enough to confirm its presence.

In a variation to this recipe, you may make layered sandesh with above gajorer norom pak sandesh settled over gajar halwa.

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Norom pak Aam sandesh step by step

  1. Make a mango pulp and set aside. In a bowl add mango pulp, milk powder, milk and ghee. Mix and bring it to heat.

  2. Stir and keep stirring on low flame until the mix comes in well..

  3. Cool for 12-13 mins. Make Balls and add pistachios and saffron.

  4. Plate and enjoy.

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Aam Sandesh combines the best of the season mangoes with soft Paneer / chhanna to result in a melt in the mouth sweet.

Easy and Quick to make Bengali Sweet.

Sandesh is an exquisite dessert which can definitely be made bite size, or maybe two bites 😛 Made from fresh cottage cheese, sandesh is never over-the-top sweet and have a refined and smooth mouth feel to them.

Of Course, I am referring to the "Norom Pak Sandesh", aka, the soft ones (And I am hopelessly lost in translation here).