Bengali Sandesh

Name: Bengali Sandesh
Total time: 3000 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 litre full cream milk; 4 tb sp sugar; 1 lemon; 1 tsp cardamom powder; 8-10 pistachio for garnishing; 8-10 strands saffron; As required water for washing chhena and steaming

Aruna Thapar @Arunathapar27

New Delhi

#goldenapron3 #week13 #puzzle #Milk
#week3of5

Aruna Thapar @Arunathapar27

New Delhi

#goldenapron3 #week13 #puzzle #Milk
#week3of5

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Ingredients

50 minutes

4 servings

1 litrefull cream milk
4 tbsp sugar
1lemon
1 tspcardamom powder
8-10pistachio for garnishing
8-10 strandssaffron
As required water for washing chhena and steaming

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Steps

50 minutes

1

Boil milk in a pan. Switch off the flame and let it cool for 5 minutes. Never squeeze lemon in boiling milk as chhena will taste bitter if lemon is squeeze in hot milk.
2

Now squeeze lemon juice in a separate bowl. Add 1 tb sp water in lemon juice and mix well. Add 1 tb sp of lemon juice mixture in milk and stir. When milk start curdling add 1 more tb sp of mixture and stir. Chhena curdle and water get separated from milk.
3

Now sieve chhena in a cloth and remove all water from chhena and keep this chhena in a pan filled with water to remove the sour taste of lemon.
4

Now transfer chhena from cloth to mixer and churn chhena for 2 minutes.
5

Now add cardamom powder, Isugar and churn again for 1 minute. Now grease a thali and transfer this mixture in thali and spread it evenly with the help of spetula. Decorate it eith saffron strands.
6

Now heat water in a wok. Keep a katori in centre and place the Thali over it and cover the lid and steam on medium flame for 25-30 minutes. Take the knife test and if it comes clean it means it is ready. Let it cool to room temperature. Now refrigerate it for 4 hours.
7

After 4 hours cut square pieces. Garnish it with pistachio and serve.