Bengali Sandesh


3 cup full cream milk
3-4 tbsp curd/lemon juice
2 1/2 tbsp powdered sugar
1/4 tsp cardamom powder
A few saffron strands
1 tbsp pistachios/almonds to garnish


1. Firstly, boil 3 cup full cream milk in a heavy bottomed pan stirring occasionally in between.
2. Turn off the flame and add 3-4 tbsp curd/lemon juice to the boiled milk. Mix them well till the milk curdles.
3. Drain off the curdled milk using a muslin cloth. Rinse with cold water making sure that the paneer remains soft. However, rinsing is not required if the milk is curdled through curd.
4. Squeeze and drain off the water. Now, hang the cloth along with the paneer for 25-30 mins. Keep a note of not hanging it for a long time, as in that case the paneer looses its moisture completely.
5. After 30 mins, mash the paneer well for 8-10 mins. Mash till the paneer turns smooth and soft.
6. Now, add 2 1/2 tbsp powdered sugar and combine well. Transfer the paneer dough to the kadai.
7. Cook for 5 mins on low flame by spreading and mashing the paneer well. Do not overcook as the paneer loses its moisture and becomes crumbly.
8. Further add in 1/4 tsp cardamom powder and a few saffron strands and mix them well. Allow the paneer to cool for 5 mins.
9. Now, once its lightly cooled, prepare small balls and make a dent in the center.
10. Finally, garnish Bengali Sandesh with pistachios/almonds and serve them. You can even store sandesh in refrigerator for a week and serve as required.