SANDESH

Ingredients

1 liter Full Cream Milk 

2 tablespoons Lemon Juice

1/4 cup Powdered Sugar

1/4 teaspoon Green Cardamom Powder

5-6 chopped Pistachios

Few saffron soaked in milk

Recipe

Bring milk to boil over medium flame.

When it comes to rolling boil, reduce flame to low. Add lemon juice gradually while stirring continuously. Within 1 or 2 minutes, milk solid and whey (liquid portion) will start to separate.

When it separates completely, transfer it to a colander or a large sieve having cheesecloth lined over it and drain the whey. Rinse paneer (chhena) under running water to remove residual lemony taste.

Tie prepared chhena in a muslin cloth. Squeeze it gently to drain the water and hang it for 30 minutes to drain the water .

Transfer solidified chhena to a large plate. It should be moist. If it is too dry, sandesh will turn crumbly.

Knead it like dough for around 4-5 minutes or until smooth.

Add sugar, cardamom powder, saffron milk, mix well.

Put in a kadai on a low flame.

Stir it continuously and cook it over low flame until mixture turns a little dry but is still moist cook around 5-6 minutes. Do not over cook.

Turn off the flame and let it cool for few minutes. When it is still warm, knead well until smooth.

Divide mixture into 12-14 small portions and make round shaped balls from it. Take each ball, press it gently between your palms and flatten it like thick pattie.

Garnish with pistachios.

Place this sweet in a refrigerator and chill it for at least an hour before serving. Consume it within 2-3 days and store in a refrigerator.