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Muktagachar monda
মুক্তাগাছার মণ্ডা (Muktagachar monda): Mymensingh's flat, dry-grainy discs of cooked chhana and sugar
In the old zamindari town of Muktagachha, near Mymensingh, one family of confectioners has been making monda since the early nineteenth century, and the plain white boxes of flat, pale discs are carried home by everyone who passes through. Monda is one of the driest Bengali chhana sweets: the chhana is cooked in hot syrup until the moisture has gone and the sugar begins to crystallise again, then pressed by hand into thick coins with a slightly grainy, fudgy bite and a clean milky flavour. It keeps for several days, which made it a favourite gift for distant relatives. Taking the pan off the heat too early leaves the mixture sticky and impossible to shape, so wait until it turns matt and pulls away in a single mass. Chef's tip: shape the discs while still warm; once cold the mixture crumbles.
- Total time
- 75 min
- Difficulty
- medium
- Serves
- 8
Ingredients
For the chhana
- 8 ¼ cups full-fat milk
- 4 tbsp lemon juicemixed with 4 tbsp water
For the monda
- 5 ½ oz sugar
- 4 tbsp water
- 1 /4 tsp ground cardamom (optional)
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Method
0/8 doneStep 1: Bring 8 ¼ cups full-fat milk to the boil, take it off the heat for 1 minute and add 4 tbsp lemon juice gradually until the curds separate from clear whey.
10 minStep 2: Drain through muslin, rinse under cold water, squeeze firmly and hang for 30 minutes.
30 minStep 3: Knead the chhana for 5 minutes until smooth.
5 minStep 4: Heat 5 ½ oz sugar and 4 tbsp water in a heavy non-stick pan over a medium heat for 3 minutes until the sugar dissolves and bubbles.
3 minStep 5: Add the chhana and cook over a medium-low heat, stirring and scraping constantly, for 15–20 minutes until it dries, turns matt and grainy and comes away from the pan in one mass. Stir in 1 /4 tsp ground cardamom.
20 minStep 6: Tip onto a plate and cool for 5–10 minutes until warm enough to handle.
10 minStep 7: Divide into 16, roll each into a ball and press into a thick 5 cm disc with a shallow dimple in the centre.
10 minStep 8: Leave to firm up for 1 hour. Store in a covered box in a cool place for up to 4 days.
Nutrition per serving
- Calories
- 220 kcal
- Protein
- 8 g
- Carbs
- 26 g
- Fat
- 9 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does muktagachar monda take?
- About 75 minutes in total: 45 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of full-fat milk?
- Oat, soy or almond milk, same amount (use unsweetened for savoury dishes).
- What can I use instead of lemon juice?
- Lime juice, same amount.
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