Sandesh

Sandesh (basa Banggala: সন্দেশ Shôndesh ) ( Sylheti Handésh ) minangka panganan cuci mulut, asale saka wilayah Bengal ing sisih wétan bawana India, digawe nganggo susu lan gula. ^[1] Sawetara resep Sandesh mbutuhake panggunaan chhena utawa paneer (sing digawe kanthi cara nyusut susu lan misahake whey) tinimbang susu dhewe. ^[2] Sawetara wong ing wilayah Dhaka ngarani pranahara (secara harfiah, 'maling' jantung) minangka jinis pasir sing luwih alus, digawe nganggo mawa lan intine curd . ^[3]

Sajian manis kanthi jeneng sandesh disebutake ing literatur Bengali abad pertengahan, kalebu Ramayana Krittibas lan lirik Chaitanya . Nanging, bahan-bahan sajian asli iki ora dingerteni. ^[4] Sajian iki umume beda karo sandesh modern, adhedhasar saka kheer padhet . ^[5] ^[6]

Gawe

Sandesh bisa digawe kanthi nggunakake chhena utawa keju pondok. Jinis pasir sing paling gampang ing Bengal yaiku makha sandesh (makha = diuleni). Disiapake kanthi cara nyemprotake chhena kanthi entheng karo gula ing geni cilik. Sandesh intine panas, chhana sing digawe manis. Yen dibentuk dadi bal, diarani Kanchagolla (kancha = mentah; golla = bal). Kanggo pasir liyane sing luwih rumit lan rumit, chhana dikeringake lan dicet, dirasakake nganggo sari buah, lan uga sok diwarnai, lan dimasak kanthi macem-macem level konsistensi. Kadhangkala diisi sirup, dicampur karo klapa utawa kheer, lan dicetak dadi macem-macem bentuk kayata cangkang keong, gajah, lan iwak. Varian liyane yaiku nolen gurer sandesh, sing digawe nganggo gur utawa jaggery . Dikenal kanthi warna coklat utawa caramel sing asale saka nolen gur.

Referensi

↑ The Oxford Companion to Sugar and Sweets. Oxford University Press. 1 April 2015. kc. 592–. ISBN 978-0-19-931361-7.
↑ Nirmal Sinha (2007). "Chhana". Ing Y. H. Hui (èd.). Handbook of Food Products Manufacturing, 2 Volume Set. Vol. Volume 2. John Wiley & Sons. kc. 643. ISBN 978-0-470-11354-7. {{cite book}}: |volume= has extra text (pitulung)
↑ Ken Albala, èd. (2011). Food Cultures of the World Encyclopedia. Vol. Volume 1: Africa and the Middle East. Santa Barbara, Calif.: Greenwood. kc. 34. ISBN 978-0-313-37627-6. {{cite book}}: |volume= has extra text (pitulung)
↑ Meenakshi Das Gupta; Bunny Gupta; Jaya Chaliha (2000). Calcutta Cookbook: A Treasury of Recipes From Pavement to Place. Penguin UK. kc. 338. ISBN 9789351181491.
↑ Harlan Walker, èd. (2000). Milk - Beyond the Dairy: Proceedings of the Oxford Symposium on Food and Cookery 1999. Oxford Symposium. kc. 57. ISBN 978-1-903018-06-4.
↑ Michael Krondl (2011). Sweet Invention: A History of Dessert. Chicago Review Press. kc. 55–59. ISBN 978-1-55652-954-2.

[1] The Oxford Companion to Sugar and Sweets. Oxford University Press. 1 April 2015. kc. 592–. ISBN 978-0-19-931361-7.

[NirmalSinha2-2] Nirmal Sinha (2007). "Chhana". Ing Y. H. Hui (èd.). Handbook of Food Products Manufacturing, 2 Volume Set. Vol. Volume 2. John Wiley & Sons. kc. 643. ISBN 978-0-470-11354-7. {{cite book}}: |volume= has extra text (pitulung)

[3] Ken Albala, èd. (2011). Food Cultures of the World Encyclopedia. Vol. Volume 1: Africa and the Middle East. Santa Barbara, Calif.: Greenwood. kc. 34. ISBN 978-0-313-37627-6. {{cite book}}: |volume= has extra text (pitulung)

[Meenakshi_2000-4] Meenakshi Das Gupta; Bunny Gupta; Jaya Chaliha (2000). Calcutta Cookbook: A Treasury of Recipes From Pavement to Place. Penguin UK. kc. 338. ISBN 9789351181491.

[5] Harlan Walker, èd. (2000). Milk - Beyond the Dairy: Proceedings of the Oxford Symposium on Food and Cookery 1999. Oxford Symposium. kc. 57. ISBN 978-1-903018-06-4.

[Michael_2011-6] Michael Krondl (2011). Sweet Invention: A History of Dessert. Chicago Review Press. kc. 55–59. ISBN 978-1-55652-954-2.

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