Sudha Sindhu: Almond Paste and Mava Balls Simmered in Saffron Milk

When I discovered this Bengali Sweet called Sudha Sindhu, I was quite taken with it because it seemed so rich, yet so delicately flavoured. I am glad I tried it for Raksha Bandhan because it was something unusual.

In Sudha Sindhu you have a decadent dessert of rich yet delicately flavoured almond paste balls in creamy saffron-flavoured milk. The flavour of the almond seeps into the saffron-flavoured milk to make it an even more royal dessert that few expect when you serve it.

Tips to Make Sudha Sindhu

• Rice flour is used as a binding agent in the dough for the almond paste and mava balls. Just use enought to get a soft and malleable dough. If you use too much the balls will be hard and have the flavour of rice flour rather than the almond paste.
• Add the almond paste balls to the reduced milk while the milk is hot. If you have reduced the milk in advance, bring it to a gentle simmer before adding the almond balls.
• One you add the balls to the reduced milk, simmer them for just 5 minutes and then take the Sudha Sindhu off the flame. Cover and set aside. The balls will continue to cook in the hot milk. If you cook for too long, the balls will become hard.

Some Tips for Reducing Milk Without Burning It

Patience is the key. 🙂

• Always use a heavy bottomed steel vessel.
• Wash the vessel well and while it is wet add the milk to it. This prevents the milk from sticking to the bottom and burning.
• Alternatively, you could apply a very very thin film of ghee (or flavourless oil) to the insides of the vessel before adding the milk.
• Always reduce the milk by simmering it on medium heat.
• Keep stirring constantly. Scrape the milk solids off the sides and add them to the milk.

If your dish uses sweetened reduced milk, you can boil 1/2 the quantity of milk required by the recipe and then add sweetened condensed milk to it.

Other Bengali Sweet Recipes for You to Try

• Chena Murki: Bengali Sweet
• Mishti Doi | Bengali Sweet Dahi | Caramel Yogurt
• Bhapa Doi | Bengali Steamed Sweet Yogurt

How to Make Sudha Sindhu: Almond Paste and Mava Balls in Sweetened Reduced Milk

1. Making the Almond Paste Dough
   1. Soak 1/4 cup almonds in 1 cup water for at least 6 hours.
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   2. Peel the soaked almonds and discard the skin.
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   3. Grind 2 tbsp sugar to a powder.
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   4. To the sugar, add the soaked and peeled almonds and grind to a smooth paste. Add just a little bit of water or milk, if needed. I added 1 tsp of milk.
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   5. Transfer the almond paste to a plate.
   6. Add 1.5 tbsp crumbled mava and 2 tbsp rice flour.
   7. Knead to a smooth, soft, and malleable dough. If the dough is very soft (make a small ball and see if it holds shape), add some rice flour. Add 1/2 tsp at a time till you get the dough consistency right.
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2. Making the Almond Paste Balls
   1. Make 16 to 20 small balls (about 1″ in diameter).  I used a 1/2 tsp measure to scoop the dough and got 20 balls in all.
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3. Soaking the Saffron
   1. Add a pinch of saffron to 2 tsp milk and set aside. You do not need too much saffron; just enough for a subtle flavouring.
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4. Making the Sudha Sindhu
   1. To a heavy-bottomed vessel, add 1/2 litre milk.
   2. Over high heat, bring to a boil.
   3.  Reduce the flame to medium, and let the milk boil and reduce to half. Stir at regular intervals. Every few minutes, scrape the milk fats that start to deposit on the side and add them back to the milk.
   4. When the milk has reduced to half, turn the heat to low.
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   5. Add 2 tbsp mava, 2 tbsp sugar, and the saffron soaked in milk.
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   6. Mix well.
   7. Now add the almond paste balls. The balls will sink to the bottom of the vessel.
   8. Turn the heat up to medium and let the milk simmer till the almond balls float to the top.
   9. Let the almond balls cook in the milk for 5 minutes.
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   10. Turn off the heat.
   11. Cover the vessel and let the Sudha Sindhu rest for 30 minutes.
5. Serving Suggestions
   1. Serve the Sudha Sindhu warm, at room temperature or then chilled as I did.

Recipe For Sudha Sindhu: Bengali Sweet

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Sudha Sindhu: Almond Paste and Mava Balls in Saffron-Flavoured Milk

Aruna

Sudha Sindhu is lesser known Bengali Sweet that I discovered during my research. It is essentially Almond Paste and Mava balls cooked in saffron-flavoured reduced milk. The result is a decadent dessert that is delicately flavoured, not too sweet and creamy.It does take some time to make but then the result is simply fabulous.

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Soaking Time 6 hours hrs

Course Dessert

Cuisine Bengali, Gluten Free, Indian, Vegetarian

Servings 4 People

Calories 168 kcal

Equipment

• Bowl
• Plate
• Heavy Bottomed Vessel
• Spatula

Ingredients

  

1x2x3x

For the Almond Paste Balls

• 1/4 Cup Almonds
• 2 tbsp Mava, Khoya (Substitute: Milk Powder)
• 2 tbsp Sugar
• 2-3 tbsp Rice Flour

For the Milk

• 1/2 Litre Milk
• 1 Pinch Saffron
• 2 tbsp Mava, Khoya (Substitute: Milk Powder)
• 2-3 tbsp Sugar

Instructions

 

Making the Almond Paste Dough

• Soak 1/4 cup almonds in 1 cup water for at least 6 hours.
• Peel the soaked almonds and discard the skin.
• Grind the soaked and peeled almonds with 2 tbsp sugar to a smooth paste. Add just a little bit of water or milk, if needed. I added 1 tsp of milk.
• Transfer the almond paste to a plate.
• Add 1.5 tbsp crumbled mava and 2 tbsp rice flour.
• Knead to a smooth, soft, and malleable dough. If the dough is very soft, add a little rice flour. Add 1/2 tsp at a time till you get the dough consistency right.

Making the Almond Paste Balls

• Make 16 to 20 small balls (about 1" in diameter).  I used a 1/2 tsp measure to scoop the dough and got 20 balls in all.
• Set aside.

Soaking the Saffron

• Add a pinch of saffron to 2 tsp milk and set aside. 

Making the Sudha Sindhu

• To a heavy-bottomed vessel, add 1/2 litre milk.
• Over high heat, bring to a boil.
• Reduce the flame to medium, and let the milk boil and reduce to half. Stir at regular intervals. Every few minutes, scrape the milk fats that start to deposit on the side and add them back to the milk.
• When the milk has reduced to half, turn the heat to low.
• Add 2 tbsp mava, 2 to 3 tbsp sugar, and the saffron soaked in milk.
• Mix well.
• Now add the almond paste balls. The balls will sink to the bottom of the vessel.
• Turn the heat up to medium and let the milk simmer till the almond balls float to the top.
• Let the almond balls cook in the milk for 5 minutes.
• Turn off the heat.
• Cover the vessel and let the Sudha Sindhu rest for 30 minutes.

Serving Suggestions

• Serve the Sudha Sindhu warm, at room temperature or then chilled as I did.

Nutrition

Calories: 168 kcalCarbohydrates: 20 gProtein: 5 gFat: 8 gSaturated Fat: 3 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 4 gTrans Fat: 1 gCholesterol: 3 mgSodium: 40 mgPotassium: 66 mgFiber: 1 gSugar: 12 gVitamin A: 68 IUVitamin C: 1 mgCalcium: 125 mgIron: 1 mg

Keyword Sudha Sindhu

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!