Saffron Sandesh

A divine tasting sweet with just 3 ingredients and easy to prepare too Makes 20 -24 pieces, depending on shape and size of sandesh

Ingredients

  • 2 litres whole milk
  • ● 2-3 lemons
  • ● ½ – ¾ cup powdered sugar
  • ● 1 sachet Kesari Saffron Powder

Method

  1. Line a fine meshed sieve with 2 layers of muslin cloth and keep aside.
  2. Bring the milk to a boil. When it has come to a boil, lower the flame and add 4 tbsp of  lemon juice gradually with constant  stirring of  milk. As soon as the milk has separated into curds and whey, pour it through the muslin lined sieve.
  3. Tie the ends of  the cloth and allow this to sit in a bowl of iced water for 10 minutes to  allow the chenna to stop  cooking.  Squeeze out  excess water and hang this over a bowl or the sink for 20 minutes for the water to drain out.
  4.  Transfer the chenna to a mixer jar or a food processor.
  5. Add the powdered sugar and blend until you get a smooth paste.
  6. Place a non stick pan on heat with the chenna mixture on a medium flame. Stir around with a silicone spatula for 8-10 minutes until it is somewhat dry and comes together into a ball. In the final stage, add the  Kesari  Saffron powder and mix well until uniformly blended into the sandesh giving it a golden hue.
  7. Remove this into a lined baking tray. Press this down and smoothen the top. Garnish with a strand of saffron or a bit of chopped pistachio.
  8. Refrigerate for 30 minutes to an hour to allow it to set before cutting into desired shapes.

Variation: Add coarsely stopped pistachios to the sandesh in the final stage to get kesar-pista sandesh. You can also add ¼ tsp of ground cardamom for added flavour

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