
Shondesh/Sandesh
Ingredients:
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1 liter full-fat milk
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2–3 tbsp lemon juice (or vinegar)
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3–4 tbsp powdered sugar (adjust to taste)
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1/4 tsp cardamom powder (optional)
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Chopped pistachios or saffron strands (for garnish)
Instructions:
1. Make the Chhena (Paneer):
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Boil the milk in a heavy-bottomed pan.
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Once it boils, reduce the heat and add lemon juice slowly while stirring until the milk curdles.
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When the whey separates, switch off the heat.
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Strain using a muslin cloth. Rinse under cold water to remove the lemony taste.
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Tie the cloth and hang it for about 30 minutes to remove excess water.
2. Prepare the Mixture:
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Once the chhena is crumbly and soft, knead it well for 5–7 minutes until it becomes smooth and pliable.
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Add powdered sugar and cardamom powder.
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Mix and knead for another 2–3 minutes.
3. Cook (Optional but Recommended):
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Heat a non-stick pan on low flame.
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Add the mixture and cook for 4–5 minutes until it comes together but is not dry. Don’t overcook.
4. Shape and Garnish:
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Let it cool slightly.
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Divide into small portions and shape into discs or use molds.
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Garnish with pistachios or saffron strands.
Notes:
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You can flavor it with rose water or kewra for a floral twist.
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Some variations include nolen gur (date palm jaggery) — especially in winter.