Being a ardent fan of Taj Amahl i stumpled one yet another extic type of Petha- a sweet dish made of gourd water in sugar for whcih Agra is equally famous after Taj.. i tasted a Petha Paan…
Wrapped ina a triangular green colored petha with fillings of pista, angoor petha,kesar etc this dish is a absolute delicacy.. unknown to most of the people…
Sorry the mobile battery d own cldnt click a single pic of this beautifull petha paan…
Petha Paan
Posted on September 29, 2008. Filed under: Sweets | Tags: chenna, petha paan, pistachio sandesh, sandesh |
Petha Paan are thin pistachio slices with pistachio sandesh. So, first we need to know how to make Sandesh with the help of Chenna.
Method to prepare Chenna :
Ingredients
1 litre cow’s milk
1/2 teaspoon citric acid (nimbu ke phool)
Method
1. Dissolve the citric acid in 1/2 cup of water and keep aside.
2. Bring the milk to a boil in a pan, stirring continuously.
3. Remove from the fire and stir for 5 to 7 minutes till the milk is slightly cool.
4. Add the citric acid solution and stir the milk gently.
5. The milk mill curdle and the whey will separate. The whey has to be clear thus indicating the milk has completely curdled. Allow it to rest for 3 to 4 minutes.
6. Strain out all the whey using a clean damp muslin cloth.
7. Fold all the 4 sides of the muslin cloth and twirl it gently so that all the whey that is in the milk solids gets evenly drained out.
8. Gather the cloth from all 4 sides and squeeze the chenna lightly about 3 to 4 times so that most of the whey gets drained out.
9. Remove the chenna onto a clean plate and knead gently so that it is free of lumps and take care not to apply too much pressure while kneading the chenna.
10. It is advisable to use this almost immediately.
11. Use as required.
Tips
Points to remember :
Make sure that the milk is lukewarm while adding the citric acid mixture. Do not shock hot milk as it will affect the quality of the chenna.
Always use cow’s milk for making chenna as it has a low fat content.
If you use buffalo’s milk, let the milk rest after boiling it and then discard the skin that is formed.
Always use fresh chenna for making rasgullas.
Now it’s time to prepare Sandesh which is a traditional Bengali sweet (a light creamy delicacy from West bengal made with curdled milk.
Ingredients
1 1/4 cup chenna
1/4 cup sugar
Method
1. Add the sugar to the chenna and mix gently.
2. Cook on a very low flame in a kadhai stirring continuously with a flat wooden spoon.
3. Remove the kadhai from the flame at regular intervals so as not to overheat the sandesh. If it does over heat, it will become grainy and fat will separate.
4. The sandesh is ready when it leaves the sides of the kadhai and is neither too dry not too moist. It should have the consistency of a very soft dough.
Petha Paan :
Ingredients
20 petha slices
20 cloves for garnishing
To be mixed into a filling
2 tablespoons pistachios, finely chopped,1 Sandesh
a few saffron strands
1/4 teaspoon cardamom (elaichi) powder
2 to 3 drops green food colour
Method
1. Prepare the petha slices as mentioned in the recipe for petha.
2. Divide the filling into 20 equal parts and shape each portion into even sized rounds.
3. Place one portion of the filling on a petha slice.
4. Fold it along the sides to form a triangle and stud it with a clove .
Tips
To slice the petha, use a sharp wafer slicer. each slice should be at least 200 mm. x 200 mm. (4″ x 4″).
VARIATION : KESAR PETHA PAAN
Use yellow food colouring instead of the green food colouring in the above recipe.
tulips in twilght 