A divine tasting sweet with just 3 ingredients and easy to prepare too Makes 20 -24 pieces, depending on shape and size of sandesh
- 2 litres whole milk
- ● 2-3 lemons
- ● ½ – ¾ cup powdered sugar
- ● 1 sachet Kesari Saffron Powder
- Line a fine meshed sieve with 2 layers of muslin cloth and keep aside.
- 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.
- 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.
- Transfer the chenna to a mixer jar or a food processor.
- Add the powdered sugar and blend until you get a smooth paste.
- 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.
- 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.
- 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