|
Sandesh samosa
Every cloud has a silver lining and every failed recipe gets a new avatar😉
What to do when your attempt to make a super simple recipe turns out to be a horrendous disaster.
This is what happened to me when I tried making a very simple and easy dessert Sandesh. A twist given to it brought a real twist and I ended up having sweet paneer bhurjee instead of sandesh ;)
I added thandai syrup to the paneer mix and in the course of drying the mixture I overcooked it. It became like crumbly paneer bhurjee which was not ready to take a shape of any sort. I just can't explain how much I tried but all in vain. But it passed with flying colors in the taste test.
But how could I give up so easily. Had to think of some idea to use this yumm mix.
And Tadaaa the idea of turning them into sweet samosas came to my mind.
And I must say one bite and you'll be in the state of bliss. The flavors of thandai, paneer and nuts ummmm so well balanced and complemented so well in these samosas.
I think this super flop recipe will be a keepsake in my kitchen.
Let's not wait now and start making this disaster turned blessing :)
INGREDIENTS:
Milk- 1 liter
Lemon Juice- 1/4 cup
Thandai syrup- 2 tablespoon
Powdered Sugar- 1/2 cup
Green Cardamom powder- 1/4 teaspoon
Nuts- (Pistachios, Almonds, Cashews)- 2 tablespoon All chopped
Saffron strands- 8-10 dissolved in 1 tablespoon warm milk
Samosa Patty Sheets- 15 sheets
DIRECTIONS:
We will start by making paneer.
If you want to use store bought paneer make sure it's fresh and salt free.
For this add milk in a pan and start boiling.
When it comes to a boil, switch off the gas.
Add lemon juice to it.
Milk will start curdling.
Strain this curdled mix through a fine sieve or cheesecloth.
Whey will get separated from paneer.
Wash thoroughly with fresh water to remove the sourness.
Drain the water by squeezing the cheesecloth. Knot the cheesecloth and hang it to get rid for any excess whey/liquid. Alternately you can remove excess whey by pressing gently with the back of the ladle if using a sieve.
Leave it for 20-30 mins.
After that remove the paneer.The paneer you get will be crumbly and slightly dry and yet a little moist.
Rub this paneer with your fingers to break all the lumps.
Mix paneer, sugar powder, thandai syrup, Saffron strands and cardamom powder.
I've used a hand blender to give it a good mix. Take out this mix in a non stick pan. Switch on the flame and start cooking this mix on low heat.
(Now, comes my blunder in the picture ;) ) For making Sandesh you just have to cook this mix for 5-6 minutes to remove the raw flavor of paneer. Now, as I've added Thandai syrup the mixture was too moist. (I think I should have added Thandai powder instead of syrup).
So, to dry the moisture I overcooked it and paneer became very crumbly.
But, never mind. Every cloud has a silver lining.
I was very sad with the result but one spoon in my mouth and you bet it was party in my mouth.
My head started spinning- how could I use this mix and create something new.
Then finally I thought of a way and made samosas with the mix.
For making samosas i've used store bought patty sheets.
Start by putting 1 teaspoon of Sandesh mix at one corner of the sheet.
Turn it and make a triangle.
Turn again. Keep on turning as shown in the pictures to get a samosa shape.
Seal the edges by applying water. Fry them in medium hot oil. Your yumm Sandesh Samosa are ready to devour.
|