Ingredients:

• 1 liter full-fat milk
• 2 tablespoons lemon juice or vinegar (to curdle the milk)
• 1/2 cup sugar (adjust to taste)
• 1/2 teaspoon cardamom powder (optional)
• 2-3 tablespoons rose water or kewra water (optional, for fragrance)
• Chopped pistachios or almonds (for garnish)

Instructions:

1. Making Chhena (Paneer):
   • Boil the milk in a heavy-bottomed pan. Stir occasionally to prevent it from burning.
   • Once the milk comes to a boil, lower the heat and add the lemon juice or vinegar slowly while stirring. The milk will curdle, and the whey will separate.
   • Once the milk has completely curdled, strain it using a cheesecloth or a fine-mesh strainer. Let it cool for a few minutes.
   • Squeeze out excess water from the chhena and hang it for 1-2 hours to remove more whey.
2. Preparing the Sandesh Mixture:
   • Once the chhena is ready and has minimal moisture, knead it with your hands until it becomes smooth and soft.
   • Add sugar to the kneaded chhena and mix well. You can add cardamom powder at this stage if you like the flavor.
   • Cook the chhena and sugar mixture on low heat for 3-4 minutes until it thickens slightly. Make sure it doesn’t become too dry.
   • If you’re using rose water or kewra water for fragrance, add it to the mixture and give it a final stir.
3. Shaping the Sandesh:
   • Grease your hands or a mold with ghee or butter.
   • Take small portions of the chhena mixture and shape them into round balls or any shape you like, using your palms or a Sandesh mold.
   • Garnish with chopped pistachios, almonds, or any nuts of your choice.
   • Allow the Sandesh to set in the fridge for about 30 minutes before serving.

Serving:

Serve the Sandesh chilled or at room temperature, as per your preference.

Enjoy your homemade Bengali Sandesh!

Sandesh

Rating: 4/5

Preparation Time: 15 m
Cooking Time: 20 m
Total Time: 35 m