Sandesh

Fremgangsmåde

Trin for trin

1. 1

   Pour the whole milk into a heavy-bottomed pot and bring it to a rolling boil over medium heat, stirring occasionally to prevent scorching.

   Ca. 10 min.

2. 2

   Once the milk boils, reduce the heat to low and gradually add the lemon juice, stirring gently until the milk curdles completely.

   Ca. 2 min.

   Kokkens note: Do not add all the lemon juice at once; add it slowly until the whey separates clearly from the solids.

3. 3

   Remove the pot from heat and let it rest for 1-2 minutes to allow the chhena (curds) to fully form.

   Ca. 2 min.

4. 4

   Line a colander with a clean muslin cloth or cheesecloth and carefully pour the curdled milk into it to separate the chhena from the whey.

   Ca. 1 min.

   Kokkens note: Reserve the whey for other uses like kneading dough or making soups, as it's nutritious.

5. 5

   Gather the edges of the cloth and gently squeeze out excess water from the chhena. Be careful not to squeeze too hard, as it should retain some moisture.

   Ca. 2 min.

   Kokkens note: The chhena should be crumbly but still slightly moist. Too dry and it will be hard; too wet and it will stick.

6. 6

   Rinse the chhena under cold running water for a minute to remove any lingering lemon flavor.

   Ca. 1 min.

7. 7

   Squeeze out the water again, then hang the chhena for at least 30-60 minutes to drain further, until it's firm but pliable.

   Ca. 1 t.

   Kokkens note: Hanging it allows gravity to do most of the work, ensuring an even consistency.

8. 8

   Transfer the drained chhena to a wide, shallow pan or heavy-bottomed kadhai.

   Ca. 1 min.

9. 9

   Add the granulated sugar and cardamom powder (if using) to the chhena.

10. 10

    Knead the chhena and sugar mixture with the heel of your palm for about 5-7 minutes until it becomes smooth and lump-free.

    Ca. 7 min.

    Kokkens note: This step is crucial for achieving the smooth texture of sandesh. Don't skip it!

11. 11

    Place the pan over low heat and cook, stirring continuously, for 3-5 minutes, until the mixture just starts to come together and leaves the sides of the pan.

    Ca. 5 min.

    Kokkens note: Do not overcook, or the sandesh will become grainy and hard. It should still be soft and pliable.

12. 12

    Remove from heat and transfer the mixture to a plate. Let it cool slightly until it's comfortable to handle.

    Ca. 5 min.

13. 13

    While still warm, divide the mixture into small, equal portions and shape them into desired forms, such as round or oval patties.

    Ca. 5 min.

    Kokkens note: You can use sweet molds for traditional designs, or simply flatten them with your palm.

14. 14

    Garnish with chopped pistachio if desired.

15. 15

    Chill the sandesh in the refrigerator for at least 1 hour before serving.

    Ca. 1 t.

    Kokkens note: Chilling helps them firm up and enhances the flavor.