Badam Sandesh

Cook along · 14 steps

Method

1. 1

   Grind ¼ cup almonds to a fine powder. Set aside.

2. 2

   Boil 2½ cups cow's milk on low flame. Stir occasionally to prevent sticking.

3. 3

   Mix 1 tbsp lemon juice with 1 tsp water.

4. 4

   Once milk boils, add lemon juice mixture gradually until milk curdles.

   

5. 5

   Strain through a thin muslin cloth. Rinse well with water to remove lemon sourness.

6. 6

   Squeeze out excess water. Leave on a sieve for 1 hour.

7. 7

   Knead the chenna/paneer until smooth (2-3 minutes). Do not over-knead or it will release grease.

   

8. 8

   Add almond powder and sugar. Mix well.

9. 9

   Transfer to a pan. Cook on low flame for 1-2 minutes only.

10. 10

    Let cool completely (25-30 minutes).

11. 11

    Knead again until completely smooth.

    

12. 12

    Shape into round pieces. Garnish with chopped almonds.

13. 13

    Store in the refrigerator for up to 10 days. Makes about 10 pieces.

14. 14

    Place Tulsi leaves and offer to Thakurji.