Sandesh Recipe

Ingredients

Milk – 1 litre

Lemon juice – 2 tbl.sp

Powdered sugar – ½ cup

Cardamom powder – ½ tsp

Pistachio blanched and chopped

Method

Boil 1 litre of milk in a pan and add two table spoon of lemon juice to it. When it starts to curdle, remove in a strainer lined with muslin cloth, squeeze out the excess water. Wash the paneer with plain water to remove the sourness of lime juice from it.  Tie it and hang it till all the water is drained out.

Knead the paneer with the palm of your hand for 3 to 4 minutes till it becomes smooth.

Then add powdered sugar and cardamom powder and knead again for few minutes.

Cook on a low flame for 4 to 5 minutes and remove and leave it to cool.

Make small round balls, make a dent in the centre and place pistachio in the dent and serve.

Chum Chum

Ingredients

Milk – 1 litre

Lemon juice – 2 to 3 tbl.sp

Sugar – 1 cup

Water – 2 cups

Condensed milk – ¼ cup

Cardamom powder – ¼ tsp

Chopped pistachios

Method

Boil 1 litre of milk, add lemon juice to it and when it  curdles , strain in a muslin cloth and tie it, so that all the excess water is removed, you can even keep some weight on it. Leave aside for 3 to 4 hours.

Remove chenna and knead it with your palm for at least 3 to 4 minutes till it becomes soft.

Make oblong shape balls. See that the surface of these chum chum is smooth and there are no cracks on it.

Combine sugar and water and leave it to boil.

Mix condensed milk and cardamom powder.

When the water starts boiling, add these chum chum and cook for 15 minutes.

Remove and leave it to cool.

In a serving plate, first put all the chum chum, pour condensed milk on it and garnish it with chopped pistachios.

You can even coat this with desiccated coconut powder and serve.

Paneer Ki Kheer

Ingredients

Milk – ½ litre

Paneer/chenna – 100 gms

Condensed milk – 100 gms

Cardamom powder – ½ tsp

Chopped nuts

Few Saffron Threads

Method

Heat milk in a pan, when it starts boiling add chenna and condensed milk and stir. Keep on cooking it till it is reduced to half. Keep on stirring it at regular intervals.

When it is reduced to half add cardamom powder, half of chopped nuts and saffron threads and cook for 2 to 3 minutes on a low flame.

Remove from flame, garnish with chopped nuts.

Refrigerate before serving.