Shondesh Recipe
Cook time
Total time
Author: Lail Hossain
Recipe type: Dessert
Cuisine: Bangladeshi
Serves: 15-20
Ingredients
- 2 cups chhana or ricotta cheese
- 2-3 sticks of cinnamon, half inches each
- 1-2 green cardamom
- ¾ cup sugar, adjust per taste
Instructions
- In a thick bottomed or non-stick pan, add ricotta, spices and sugar.
- On medium low heat, stir constantly until the mixture is very sticky and a mass pulls away from the bottom and sides of the pan.
- Remove from heat. Let cool.
- Divide into even portions using the star mold to make smaller bite size shapes. Enjoy, share and savor!
Notes
I used the star cookie cutter form the Islamic Holiday Cookie cutter set.
You can Garnish shondesh with pistachios, rose petals, or saffron.
Ricotta can get overcooked and become too crumbly to be molded if high heat is used. The crumbly cheese is still edible but not moldable.
Cool the shondesh and store in air tight containers in the refrigerator for up to 10 days.
You can Garnish shondesh with pistachios, rose petals, or saffron.
Ricotta can get overcooked and become too crumbly to be molded if high heat is used. The crumbly cheese is still edible but not moldable.
Cool the shondesh and store in air tight containers in the refrigerator for up to 10 days.
Recipe by WithASpin at https://withaspin.com/2015/07/04/melt-in-the-mouth-bengali-shondesh/