Coconut Sandesh

Cook along · 10 steps

Method

1. 1

   Bring the milk to a boil in a heavy-bottomed pot. Reduce the heat and gradually add the yogurt or diluted lime juice, stirring gently.

2. 2

   Continue stirring until the milk separates into soft curds and whey. Turn off the heat and let it rest for 10–15 minutes.

3. 3

   Line a mesh strainer with muslin cloth and pour in the curdled milk. Gather the cloth edges around the chhena and place a small, moderately heavy object on top to drain the excess liquid.

   

4. 4

   Leave it to drain for about 30 minutes. Unwrap the chhena; it should remain slightly moist and firm. Reserve the strained whey for other uses, such as kneading chapati dough.

5. 5

   Place the chhena on a large plate or shallow dish. Working in small portions, press and rub it against the plate with the heel of your palm until smooth, soft, and creamy.

   

6. 6

   Pulse the grated coconut in a blender a few times. Mix it with the chhena, crumbled mawa, and powdered jaggery until evenly combined.

7. 7

   Transfer the mixture to a heavy-bottomed pan. Cook over low to medium heat, stirring constantly, until the jaggery melts and the mixture thickens into a soft, dough-like consistency that begins to leave the sides of the pan.

8. 8

   Avoid overcooking or drying out the mixture. Stir in the powdered cardamom, remove from the heat, and let it cool.

   

9. 9

   Knead the cooled mixture until smooth. Pinch off small portions and press them into greased Sandesh moulds. Carefully release the sweets and arrange them on a plate.

10. 10

    If you do not have moulds, shape the mixture into 1-inch balls or use cookie-press moulds to decorate them. Serve fresh on the same day. Refrigerate leftovers for up to 2 days.