First up: Line up the Baking Dish with the butter/parchment paper- if using any Borosilicate Dish, then lining isn’t required- it can be used as is

In the Blender Jar: Add in the prepared Full Cream Milk Chhena: Homemade (it can be grated or roughly mashed with hands to blend it nicely smooth & quickly else, it might take a bit more time to pulse it a few times to ground it first & then get its smooth paste (No water is called for-VVI)

Once the Chhena breaks down a bit & becomes absolutely crumbled- Add in the Fresh Cream, Rose Water, Condensed Milk, Cardamom Powder & Rooh Afzah altogether & blend it all to a thick yet nice & smooth paste/batter

Scrape the edges of the blender a few times while blending- it’d help blend the entire thing very smoothly without forming any lumps in it- Add in the chopped dry fruits aforementioned & again blend it nicely smooth

Now is the good time to pour in this thick nice & smooth & delectable mixture into the baking dish/tray, garnish with some more finely chopped dry fruits, rose petals & tap the baking dish a few times to ensure the trapped air inside is, released

On the oven, over the high flame: Put the large heavy saucepan with its lid on & some water added into it & a small trivet is placed inside it, on which we’d require to place the baking dish for the steaming purpose (Ensure, that the water inside it is sufficient to complete the entire steaming cycle & not overly filled in)

Cover the Baking Dish with the aluminium foil, tightly- ensuring that the water doesn’t get into it...once the water starts bubbling in the large saucepan/vessel- Reduce the flame to the lowest possible- Place the baking dish onto the trivet very carefully & cover the pan

Allow it to be cooked/steamed for at least 25-30 mins time- Once done turn off the flame & let it sit on the hot oven & as is until it cools down to the RT & then taken out of the saucepan/vessel to be checked very gently & carefully- As in how it looks like now

Once its cooled down completely- Put it inside the freezer for at least 1-2 hrs time & then, bring it to the slightly chilled mode to be de-moulded, onto a separate plate/dish....

Slice it very gently & carefully according to your choice of shapes & sizes...And, this time, let it get chilled in the fridge until its serving time to be served as the most delectable chilled Indian deserts...

This particular recipe is named as in the ice cream sandesh & it does equally tastes alike, completely melts in the mouth...& is to be had or relished absolutely chilled much more than it’s done as in the RT, alike rest all normal Sandesh recipes & that’s what makes it absolutely unique & different than rest all other types

E-N-J-O-Y...This immensely decadent STEAMED ICE CREAM SANDESH- In the Rose Flavours...