SANDESH

A sweet delicacy from eastern parts of India. This Bengali sweet has less of sugar, so even a person who doesn't like sweets can also have this without second thought. Moreover you can make the paneer required for this with low fat milk and have as many as you want without guilt. Unlike other sweets which require lots of ghee, bengali sweets are made with milk and mostly paneer and do not require any ghee (in many sweets like, rasgulla, rasmalai, sandesh, peda, basundi).

INGREDIENTS

Low fat milk              1 gallon
Lemon juice               1/4 cup
Sugar                          3/4 cup
Pista                            for garnish
Saffron                       10 -12 strands
Cardamom                 1/2 tsp(powder)

PROCEDURE

Soak the saffron in 2 Tsp of hot milk.
Boil the milk in a deep thick bottom pan. Thick bottom pan is a must as we are using low fat milk.
Slowly add the lemon juice and keep stirring.
When the paneer separates from the milk strain the whole thing into a muslin cloth.
Wash the paneer in muslin cloth in cold water. This not only removes the lemon flavor but also helps the paneer retain softness.
Squeeze out the water from paneer and knead the paneer for about 10 minutes or till you are able to make a round ball without cracks.
Now slowly add the sugar, milk soaked saffron strands, cardamom powder.
Heat a thick bottom pan and add the paneer mixture.
On a slow flame cook the paneer till the raw flavor is removed and the paneer leaves the sides of the pan. It roughly takes about 10 to 12 minutes depending on the quantity.
Now transfer the mixture into a plate and let it cool.
When the mixture is still warm knead the mixture for another 10 minutes.
Divide the mixture and make into desired shape.
Garnish with pistachios and serve.