Sandesh

Cook along · 12 steps

Method

1. 1

   Boil 2 liters milk in a pan, stirring occasionally to prevent sticking.

2. 2

   Mix 3-4 tbsp lemon juice with 3-4 tbsp water.

3. 3

   Once milk boils, reduce flame. Add lemon mixture little by little, stirring gently. Wait 1 minute between additions until milk curdles completely — whey should turn slightly greenish.

   

4. 4

   Strain through a muslin cloth over a strainer. Wash the paneer 2-3 times with clean water to remove all sourness.

5. 5

   Squeeze gently to remove excess water. Leave on the strainer for 1 hour to drain completely.

6. 6

   Transfer chenna to a mixing bowl and knead with hands for 4-5 minutes until smooth and uniform in texture.

   

7. 7

   Transfer to a pan on low flame. Spread the chenna evenly. Add ⅓ cup sugar.

8. 8

   Cook on low flame for about 4 minutes, mixing gently. Do not cook too long — just until sugar dissolves and combines well with the chenna. Do not use medium or high flame, or water will release and the sandesh will not set.

9. 9

   Add cardamom powder. Mix well and remove from heat.

   

10. 10

    Shape into small discs or molds.

11. 11

    Garnish with dry rose petals, chopped almonds, and pistachios.

12. 12

    Offer to Lord Gaur Nitai with tulsi leaves.