Servings: 8-10 pieces
Cooking Time: 1 hr
- 1 litre milk
- 2-3 tbsp lemon juice/2 tsp citric acid
- 1/4 cup powdered sugar
- 1 tsp cardamom powder
- 10 pistachio
Step 1: We need to first prepare the crumble cottage cheese or as we say “Chenna” (in hindi). Start by taking 1 liter of milk in a deep pan or kadai and bring it to boil. Once the milk is on full boil, add citric acid or lemon juice. Keep stirring the milk. You can observe the milk will start to curdle and chunks of cottage cheese will start forming. Once you see that the milk is now completely separated into water & cheese chunks, now with the help of strainer or sieve drain out the water & separate the cottage cheese.Pour some cold water into the chenna and again sieve it.
Step 2: Now take the chenna onto a plate and mash it with hands very nicely for about 10 minutes till you get smooth texture dough out of it.
Step 3: Now add powder sugar into it and again mash the chenna dough nicely for about 3-4 minutes.Take a non stick pan and when the pan is little hot, put this chenna dough into it and saute it on a very low flame for about 5 minutes. Keep stirring continously.This is done in order to remove any raw flavour of chenna.
Step 4: Take out the chenna in a plate and let it cool for about 5 minutes. Add cardamom powder and mix nicely.
Step 5: Now take small portion of chenna and roll in between your palm to make small balls and then press it slightly to give it a little flat shape.Press in between of sandesh with your finger to make a small depression.
Step 6: Cut pistachio in thin flakes.Now place some pistachio flakes in between the sandesh. Super yummy sandesh is ready.Enjoy !!
You can also add some saffron strands at the time of mixing sugar in the chenna. Then you can cal it as kesariya sandesh.
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