Popular mithai made using fresh chenna. A must in bengali homes during any festival. Do try !
SANDESH
Ingredients
8 cups (1.6 litres) milk
¼ cup lemon juice
½ cup (65 grams) castor sugar
A pinch green cardamom powder
12 pistachios, blanched and finely chopped
Method
1. Bring the milk to a boil in a deep, thick-bottomed non-stick pan. Add lemon juice and stir till the milk curdles. Strain and immediately refresh the chhena in chilled water.
2. Put the chhena in a piece of muslin and squeeze till all the water is drained out.
3. Knead the chhena well with the heel of your hand. Add castor sugar and cardamom powder and knead again.
4. Cook in a non-stick pan on medium heat for 8 minutes. Remove from heat.
5. Divide the mixture into equal portions, shape into balls and flatten slightly.
6. Top with some pistachios and serve.
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