This is made during Durga puja festival. Sandesh is made using fresh paneer. Traditionally they use nolen gur, the date palm jaggery for making this sandesh instead of sugar. Also check out other Bengali recipes Bhapa doi, Bengali rasagulla, Channar puli and Lavang latika
Bring the milk to a boil and once it is done simmer the flame and add the lemon juice.while adding the lemon juice dilute this with 1-2 tbsp of water.When the milk starts curdling and the water separates switch off the flame and immediately strain this in a muslin cloth and wash it nicely to get rid of the sour taste of lemon.
Squeeze out the excess water. Now the fresh paneer is formed.Making it into a smooth dough by nicely kneading with your hands for 4-5 mins.
Since the original recipe, it has given the option of doing this in a food processor, I put the paneer in the mixie along with sugar and milk masala powder. If using cardamom powder add it at this stage.Run the mixie for a few seconds. This will become smooth and become a paste. This may be watery, do not panic.
Transfer this mixture to a pan and saute this nicely for 2 mins on a medium flame or till you reach the right consistency.Switch off the flame.
Transfer this to a plate and knead well for a minute.At this stage when you make a ball, it should be made without any cracks.
Go ahead of making equal-sized balls and slightly flatten this.Garnish with pistachios.
This recipe yielded 8 Sandesh. This can be stored in the fridge for 4-5 days.
Wishing you and your family a very happy Deepavali 🙂 -Divyahttps://www.tastyvegcooking.blogspot.com/
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