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Sandesh
Sandesh is a popular Bengali dessert made from fresh paneer and sugar, garnished with saffron and pistachios, offering a delightful melt-in-your-mouth experience. Ingredients: Milk, Bura, Lemon juice, Ghee, Saffron, Pista, Cardamom powder
60min
Cook Time
12
Servings
Recipe
80 kCal
Recipe
1
Take 1 litre of full-fat milk and bring it to a boil in a heavy-bottomed pan. Once it starts boiling, add 2 tablespoons of lemon juice or vinegar to curdle the milk. Stir gently until the milk curdles completely.
2
Place a muslin cloth over a strainer and pour the curdled milk to separate the paneer (cheese) from the whey. Rinse the paneer under cold water to remove any sourness from the lemon juice or vinegar.
3
Tie the muslin cloth and hang it for 30 minutes to drain any excess whey. After that, place the paneer on a flat surface and knead it gently for 5-7 minutes to make it smooth and soft.
4
In a non-stick pan, add 100 grams of powdered sugar and the kneaded paneer. Cook on low heat for 8-10 minutes, stirring continuously until the sugar dissolves and the mixture thickens.
5
Remove the pan from heat and let the mixture cool down for a few minutes. Add 1/4 teaspoon of cardamom powder and mix well.
6
Grease your hands with ghee and shape the mixture into small balls or any desired shape. Press gently to flatten them slightly.
7
Garnish the sandesh with saffron strands and chopped pistachios. Refrigerate for 1-2 hours before serving.
Nutrition
80
kCal
3 g
Protein
2 g
Fat
12 g
Carbs
1 litre of Milk
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Ghee
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½ tsp of Cardamom Powder
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