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Try Shandesh for an Edgy, Exotic Taste

Bangladesh is a long way from North America, but one bite of Shandesh takes Nipa Chowdhury back to her Dhaka childhood. Shandesh, a kind of Bangladeshi cheesecake, is a regular treat for cultural festivals and Nipa loved when her mother prepared this simple, but captivating, creation.

Shandesh, which literally means "good news" in Bengali, is easy to love. A dessert at Nipa's own table, this slightly-thicker-than-a-wafer treat tastes somewhat similar to a North American cheesecake. In fact, you'll be surprised to learn the recipe doesn't actually call for cheese. On the other hand, some describe it more like fudge. Regardless, it's an interesting taste that's easy to make. Nipa gave The Ladies' Room a crash course in the art of Shandesh preparation.

What you need:

Step 1:
Pour the milk into a large saucepan and bring to a boil. When the surface starts to froth and expand, add the vinegar and stir slightly. Soon you should see a light green colour in the mix. Remove from heat and wait ten minutes while the mixture separates into a cheesy solid and clear liquid.

Step 2:
While you are waiting, preheat oven to 350 F. Butter a 9 X 13 inch pan.

Step 3:
Pour the solid and liquid into cheesecloth in a strainer in your sink. Squeeze the solid into a ball in the cheesecloth to press out as much liquid as possible. When most of the liquid has been removed, run cold water over the cheesecloth-covered ball to further remove any vinegar residue.

Step 4:
Return the milky mush to the saucepan and add the skim milk powder, egg, sugar and cold water. Mix together slightly. It looks like scrambled eggs. Pour into blender and select a slower speed until the mixture has a smooth, creamy texture. This takes only a couple of minutes.

Step 5:
Pour into the buttered pan and smooth the surface for a clean finish.

Step 6:
Bake for approximately 20 minutes. Cool and cut into squares to serve. For variations, you can add chopped nuts or vanilla.