Sandesh

What to get ready

• Fresh milk 2.4 l
• Lime 4
• Powdered sugar 200 g
• Cardamom 8
• Saffron threads 0.4 g
• Pistachios 40 g

Method

1. 1 Curcumulate the milk with lemon juice, then filter and rinse with cold water to remove the sour smell.
2. 2 Hang to dry for 30 minutes; sandesh requires drier chenna than ras malai, so it needs to be pressed down more with a heavy object.
3. 3 Knead the chenna with powdered sugar for 10 minutes using the palms of your hands until the dough is smooth and no longer sticky.
4. 4 Simmer in a pan over the lowest heat for 6 minutes to remove moisture, stopping immediately when the mixture leaves the pan, as prolonged simmering will make the cake dry and hard.
5. 5 Press the mixture into a wooden mold, combine the saffron with the pistachios, and refrigerate for 1 hour.

With an appliance

• Microwave 43 min

  Replace step 4: Place the kneaded chenna in a wide bowl and microwave at 400 W for a total of 4 minutes, stirring every minute and stopping when the dough just leaves the bowl; keep step 5 as is and press the mold immediately to prevent the cake from drying out and becoming hard.