2cupsapprox. chhena (made with 1-litre full cream milk)
⅓cuppowdered or superfine sugar
A pinch of green cardamom powderfreshly crushed
10-20strands of kesar/saffronsoaked in 2-3 tbsp hot milk
Gheefor greasing the sandesh mould
In a small bowl, pour hot milk and add the saffron strands. Let it soak for 10-15 minutes.
Add the chhena to a mixer grinder jar. Then add the powdered sugar.
Grind until the chhena becomes smooth.
Heat a non-stick pan on low heat.
Add the chhena mixture. Cook for 3-4 minutes (approx.), while stirring continuously.
Once the chhena mixture thickens slightly and it has just started leaving the sides of the pan, add the green cardamom powder and kesar/saffron milk.
Mix well while stirring continuously, until the milk has fully combined with the chhena.
Make sure it remains smooth and doesn’t overcook. Keep cooking for around 3-4 minutes until the mixture thickens and leaves the sides of the pan.
Take it out on a plate, spread it out and allow it to cool down a little.
To make sandesh with a mould:
Grease the sandesh mould with ghee.
Take a little sandesh mixture (around 1-2 tbsp) and place it over the mould. Press and shape it.
Carefully remove it from the mould. Place it on a plate.
To make sandesh without a mould:
Grease your palm with ghee.
Take a little sandesh mixture (around 1-2 tbsp) and shape it into a smooth ball.
Press it slightly. Using a toothpick, make some lines over the sandesh. Place it on a plate.
Kesar sandesh are ready to serve!
You can enjoy them right away while they are super tender and delicate. They will just melt in your mouth.
Or you can also refrigerate them for an hour. This will make the sandesh a little firm and it will hold its shape a little better. The choice is yours.
Keyword bengali food
If you do try this recipe, please share your experience with me by posting a picture of the dish using #temptingtreat and @temptingtreat on Instagram or you can also give your feedback in the comments section below.