Few sweets are subtle, flavoured, and delicate in texture. The Bengali delicacy Sandesh is one of them, and with a melt in the mouth texture, these sweets are awesome. I never thought that making Sandesh will be so easy but here in the USA when I didn’t get this in the store, I thought of making it. Believe me, it was as easy as one two three. Let me share the recipe with you all…..
One and a half litre milk
Two tablespoons of vinegar
Saffron- a few strands
One teaspoon of all-purpose flour
Sugar-1/3 cups(icing sugar)if you don’t have any grind the normal sugar.
Pistachios and almonds for garnish
Boil the milk.
Add vinegar when boiling.
It will curdle. Switch off the flame when the whey is separating.
Strain it on the cheesecloth covered strainer.
For 25-30 minutes leave it that way so that all the water comes out. At the same time, we don’t want to make the paneer dry.
Take the paneer and put it in a big plate or bowl.
Knead it with your palm.
Do it for 7-8 minutes.
Now add sugar.
Add all purpose flour.
Mix sugar nicely with your palm.
Take a pan.
Add the mixture to the pan. Saute the mixture for 4-5 minutes. You need to take precautions so that the mixture doesn’t turn dark. The flame should be low. Add saffron.
Take your mixture in a plate and knead with your palm once again. It will be warm but you need to do it when it is still warm.
Make small balls and just make a little dent in the centre with your finger.
Garnish with almond shavings and pistachio.
Make this in this festive season and enjoy the company of your friends.