makes
8-10
prep
45 minutes
cook
15 minutes
difficulty
Mid
makes
8-10
serves
preparation
45
minutes
cooking
15
minutes
difficulty
Mid
level
Ingredients
- 1 litre full cream milk
- 1 tbsp lemon juice
- 1 tbsp plain yoghurt
- ¼ cup caster sugar
- ¼ tsp cardamom powder
- Pinch of salt
- Silver leaves, milk powder, and pistachio powder, to serve
Instructions
- Boil the milk over medium heat in a heavy-bottomed saucepan, stirring occasionally.
- Turn off the stove add the lemon juice and yoghurt, and set aside. The yoghurt helps in making the ‘chenna’ (ricotta) softer.
- Mix until the milk curdles (add more lemon juice, if needed).
- Drain off the curdled milk into a cheesecloth or muslin cloth and rinse with cold water (to remove the acidity and retain softness).
- Squeeze off the excess whey and hang in a muslin cloth for no more than 30 minutes.
- Using your hands, mash the paneer well for 10 minutes until it turns smooth and soft.
- Add the sugar and then combine well.
- Transfer the prepared paneer dough onto a wok or kadai and cook on low flame.
- Cook for 5 minutes or till the curdled milk is cooked well.
- Add in cardamom powder and mix well. Take off the heat and allow it to cool for 5 minutes
- Prepare small balls once it's lightly cooled and make a dent in the centre with your thumb.
- Finish off the ‘Sandesh’ by rolling half into the milk powder and the other half in pistachio powder
- Garnishing with silver leaf, pistachios and milk powder. Serve chilled.
Note
• You can purchase silver leaf from supermarkets or Indian grocers.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
