Milk – 1 litre
Lemon juice – 3 tbsp
Sugar powder – ½ cup
Cardamom powder – ¼ tsp
Pistachios to garnish – 3 tbsp

(Online Conversion utility to convert Gms to Cups & Temperatures etc)

How to make Sandesh

. Boil 1 litre milk in a thick bottomed pan, stir occasionally.
. Turn off stove and add 3 tbsp of lemon juice.
. Mix well till the milk curdles like while preparing paneer. Add more lemon juice if required.
. Now drain off the curdled milk using cloth.
. Rinse with cold water, making sure the paneer remains soft and removes lemon flavour.
. Squeeze and drain off the water.
. Now hang the cloth along with curdled milk for 30 minutes. do not hang for more time, as they loose moisture completely.
. After 30 minutes, mash well for 10 minutes.
. Mash till the curdled milk turns smooth and soft. else it will be difficult to prepare balls.
. Further add ½ cup sugar powder and combine well.
. Transfer the prepared paneer dough onto the kadai.
. Cook on low flame by spreading and mashing well.
. Cook for 5 minutes or till the curdled milk is cooked well. over cooking, makes paneer crumbly loosing out all moisture.
. Now add in cardamom powder and mix well.
. Allow it to cool for 5 minutes.
. Further, prepare small balls once its lightly cooled and make a dent in center.
. Finally, garnish sandesh with pistachios and serve.


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