Sandesh is a popular sweet in India. It is made with fresh and soft cottage cheese and a bite of it is simply out of this world experience. No Kidding. It is a simple treat but exemplarily good :).
It is easy to indulge in these as they are gone in no time once put in the mouth. I have to admit that it is my version. I don’t know what is the original and I called it Sandesh because it tastes like same :). Honestly, I had set the milk to boil for Rasgullas, another yummy delight but by the time I curdled the milk and prepared the soft cheese or “Chhena”.. My mind went with this one :).. Lol happens with me often!
Here we go..come on get ready :).
Milk full fat : 6 cups
Sugar : 3-4 tbsp
Rose water (optional) : 1 tsp
Yogurt or Buttermilk : 1/2 to 1 cup. To curdle the milk and separate the wheys
Refined flour or corn starch : 2 tbsp
Cardamom powder : 1/4 tsp
Saffron : 9-10 strands
Making Chhena : will yield approximately 1&1/4 to 1&1/2 cups fresh soft cheese or Chhena.
Prepare a muslin cloth or cheese cloth for straining before you start milk process. Also keep a wide bowl for mixing and kneading handy.
Bring the milk to boil in a saucepan.
When it starts boiling, lower the flame and start adding yogurt or buttermilk 1/4 cup at a time.
It will curdle and the whey will separate . Keep it on stove till the water turns green and the curdling process is over.
Sieve it through cheese or muslin cloth and the water will separate.
Don’t wash it under cold water and don’t squeeze it too hard. It will look like this after sieving.
Now making Sandesh :
Yields : 10-12 Sandesh pieces
Take this warm and soft cheese or “Chhena” to a mixing bowl. Add refined flour or maida, rose water, cardamom powder, sugar and saffron. Start mixing with a fork gently.
Now knead a bit with your finger. Tips. Bring it together.
Take a portion big as small tennis ball and press and roll in a flattish ball. Similarly finish the cheese mixture. It will make 10-12 flat balls.
Put them on a microwaveable plate, little apart from each other since they expand a bit. Microwave them uncovered for 2 to 2&1/2 minutes. When you will take them out, they will be expanded and little watery. Don’t be alarmed. Set the plate out to cool at room temperature. The water will be absorbed well and the sandesh will harden a bit.
Store it in refrigerator. It can not stay at room temperature. It is awesome in taste when cold. Enjoy!
Note : I don’t se much sugar in my sweets so they were just right. If you like sweeter teats, then may increase the sugar .