Steam Oven Recipe: Three-Layer Steamed Sandesh

 This Three-Layer Steamed Sandesh is a symphony of delicate flavours and textures. The base layer introduces a tropical sweetness with ripe mango, offering a soft, fruity essence. Above it, the pistachio layer provides a subtly nutty, earthy note with a beautiful green hue and a distinct, mellow richness. Capping it all is the rose layer, ethereal and fragrant, imparting a gentle floral sweetness that is both elegant and refreshing. Each layer is incredibly tender and moist from the steam cooking, melting on the tongue and delivering its distinct flavour before blending into a harmonious, sophisticated dessert experience.

Ingredients

For the Chenna (Fresh Paneer/Indian Cheese):

• 1 litre Full-fat milk
• 2-3 tbsp Lemon juice or white vinegar (or 1 tsp citric acid dissolved in water)

For Each Layer (prepare separately after chenna is made):

• Approximately 150g freshly made, crumbled chenna (from 1 litre milk) per layer, so you will need 450g chenna in total. (You might need to scale up milk to 3 litres to get enough chenna, or reduce portion sizes). This recipe assumes you get ~150g chenna per litre of milk.
• 2-3 tbsp Powdered sugar per layer (adjust to taste)
• 41 tsp Cardamom powder (common to all, optional for specific layers)

Layer-Specific Additions:

• Mango Layer:
• 2-3 tbsp Mango puree (from ripe, sweet mangoes)
• Optional: A drop of yellow food colouring
• Pistachio Layer:
• 2-3 tbsp Pistachio paste (blended blanched pistachios with a tiny bit of milk)
• Optional: A drop of green food colouring, 1-2 drops almond extract
• Rose Layer:
• 1 tsp Rose water or 1-2 drops edible rose essence
• Optional: A drop of pink food colouring

Garnish (Optional):

• Chopped pistachios
• Dried rose petals
• Saffron strands

Equipment

• Steam Oven
• Cheesecloth or muslin cloth
• Fine-mesh sieve
• Blender/food processor (optional, for smooth chenna)
• Small square or round baking pan/mould (6-8 inch, with high sides) suitable for steaming
• Parchment paper

Method & Instructions

1. Make the Chenna (Fresh Paneer)

1. Bring the full-fat milk to a rolling boil in a heavy-bottomed pan.
2. Once boiling, reduce heat to low and gradually add the lemon juice/vinegar (or citric acid solution), stirring gently until the milk curdles completely and the whey separates.
3. Turn off the heat. Let it sit for 1-2 minutes.
4. Line a colander with a cheesecloth. Pour the curdled milk into the colander to drain the whey.
5. Gather the cheesecloth and gently rinse the chenna under cold running water for 1-2 minutes to remove any lingering lemon/vinegar taste.
6. Squeeze out excess water gently. Do not squeeze too hard, or the chenna will become dry. Hang the chenna in the cheesecloth for 30-60 minutes to drain more water until it's crumbly but still moist.
7. Once drained, transfer the chenna to a plate. Mash it thoroughly with the heel of your palm for 5-7 minutes until it becomes smooth and lump-free. For a super smooth texture, you can pulse it briefly in a food processor. Divide the smooth chenna equally into three portions (approx. 150g each).

2. Prepare the Three Layers

• General Steps for each layer:
1. Take one portion of the smooth chenna. Add 2-3 tbsp powdered sugar (adjust to your sweetness preference) and a pinch of cardamom powder (if using).
2. Now, add the specific flavouring for that layer:
• Mango Layer: Mix in mango puree and a drop of yellow food colouring (if desired).
• Pistachio Layer: Mix in pistachio paste and a drop of green food colouring (if desired), and almond extract.
• Rose Layer: Mix in rose water/essence and a drop of pink food colouring (if desired).
3. Mix each layer thoroughly until the flavourings and colour are evenly distributed.

3. Assemble and Steam

1. Lightly grease your steaming mould and line the bottom with a piece of parchment paper to prevent sticking.
2. Layer 1 (Mango): Evenly spread the mango chenna mixture as the first layer at the bottom of the prepared mould. Gently level the surface.
3. Layer 2 (Pistachio): Carefully spoon and spread the pistachio chenna mixture over the mango layer. Gently level.
4. Layer 3 (Rose): Finally, spoon and spread the rose chenna mixture as the top layer. Gently level the surface.
5. Pre-heat your Steam Oven to 100∘C (full steam).
6. Cover the mould loosely with foil or a plate to prevent condensation from dripping directly onto the Sandesh.
7. Carefully place the covered mould on a steam oven tray.
8. Steam: Cook in the steam oven for 20-25 minutes, or until the Sandesh feels firm to the touch and a skewer inserted comes out mostly clean (it will still be soft).

4. Chill and Serve

1. Once steamed, carefully remove the mould from the oven. Remove the foil/cover.
2. Let the Sandesh cool completely in the mould at room temperature.
3. Once cool, refrigerate it for at least 2-3 hours, or preferably overnight, for it to set properly and for the flavours to meld.
4. Once thoroughly chilled, carefully unmould the Sandesh by inverting it onto a serving plate. Peel off the parchment paper.
5. Cut into squares or desired shapes. Garnish with chopped pistachios, dried rose petals, or saffron strands before serving.

Tips for Success

• Fresh Chenna is Key: The texture and flavour of Sandesh rely heavily on fresh, properly prepared chenna. Do not over-squeeze the chenna, as it will result in dry Sandesh.
  
  
• Smooth Chenna: Mash the chenna really well to achieve a smooth, creamy texture. Any lumps will affect the final product.
• Gentle Handling: When layering, be gentle to avoid mixing the colours.
• Cover While Steaming: Covering the mould prevents water droplets from the steam oven from falling directly onto the Sandesh, which can make it soggy.
• Chilling is Essential: Chilling allows the Sandesh to firm up and makes it easier to cut, while also enhancing the delicate flavours.
  
  
• Adjust Sweetness: Taste your chenna layers before steaming and adjust the sugar content to your preference. Ripe mangoes will add natural sweetness.
• Natural Colouring (Optional): If you prefer to avoid food colouring, the natural hues of mango, pistachio, and rose will still be lovely.
• Scale Up: If you want larger portions or more pieces, remember to scale up all ingredients, especially the milk for chenna.