Sandesh

Preparation Time : 15 Min.

Cooking Time : 30 Min.

Complexity : Medium

Ingredients :

Milk : 8 cups

Lemon juice : 1/4 cup

Sugar :1/2 cup

Green cardamom powder : 1/2 tsp

For Garnish :

Pistachios, chopped : 2 tbsp

Saffron : 8-10 thread

Method :

1. Boil the milk in a deep, thick bottomed non-stick pan.
2. Add the lemon juice gradually and keep on stirring until the milk starts curdling.
3. Drain it using a strainer line with muslin cloth.
4. Wash the chenna with cold water and squeeze it till all the water is drained out.
5. knead the chenna with your palm for 4-6 min to smoothen it.
6. Add sugar and green cardamom powder and knead again for 3-4 min.
7. Now heat a non-stick pan and add this mixture to it and cook on slow heat for 8 min.
8. Turn off the heat and take this mixture on a plate. Let it cool down at room temperature.
9. Rub it again with your palms.
10. Now divide it into 12 equal portions and roll each portion into a ball and make a dent on top.
11. Mix saffron threads in 1 tsp of warm milk and mix it well.
12. Now put a drop of saffron paste on dent and garnish it with pistachios.
13. Refrigerate them for few hours and serve chilled!!

Tips : 

1. Vinegar  can also be used instead of lemon juice for curdling.
2. Make sure not to overcook chenna otherwise it will become crumbly.
3. You can make sandesh in various shapes.
4. For garnishing you can also use almonds, pineapple or any thing of your choice.