INGREDIENTS
- 2 litres full cream milk
- 1 cup powdered sugar
- 3 teaspoons lemon juice, vinegar or curd
- 2 to 3 cardamoms, peeled and powdered
METHOD
- Boil the full cream milk in a thick bottomed pan, stirring occasionally.
- Turn off the stove and add lemon juice, vinegar or curd.
- Mix well till the milk curdles. Add more lemon juice if required.
- Pour the curdled milk into a sieve covered with muslin cloth and let the water drain off.
- Rinse with cold water, making sure the paneer remains soft. Remove the lemon flavour by squeezing and draining off the water completely.
- Now tie the cloth holding the curdled milk and let it hang for 30 minutes. Do not hang for longer, as it might lose all its moisture.
- After 30 minutes, mash the curdled milk well for 10 minutes till it turns into a smooth and soft mix.
- Add ½ cup powdered sugar and combine well. Transfer the curdled milk into a kadai and cook on a low flame for 5 minutes or till it is cooked well; it should not become crumbly.
- Now add the cardamom powder and mix well. Allow it to cool for 5 minutes. Take small portions and shape them as per your choice. Your sandesh is ready to serve.
A teacher by profession and a passionate home chef and blogger, Antara Basu De is a Bengali who lives in Bengaluru with her family. Cooking is her stress buster. She loves to style her food and capture it on her camera. For her recipes, you can follow her Instagram page @antarabasu9 and YouTube channel MyCookMyBook.
