Deepa Parakh

full fat milk • synthetic vinegar • Kesar few strands soaked in rose water • sugar(depending on your taste) • ground Rasgullas

Cow milk chenna • vinegar • sugar • Vanilla Essence • Strawberries sliced • sugar for glazing • Edible silver foil • Pista for garnishing

Chenna(1 litre milk) • vinegar • Guruji Thandai syrup • Guruji Thandai syrup • Crushed peanut/Almond chikki • milk masala • Rose petals

For the base layer:- • Marie biscuits(half of small size packet)crushed in mixie • melted ghee • powdered sugar • Sandesh layer:- • Chenna(approx 2 liters of cows milk) • Approx 2 tbsp Synthetic Vinegar • sugar • Benarsi Paan/Calcutta Paan leaves chopped into thin strips • Cardamom powder • Rose water 1 tsp(preferably Amarnath Mishra brand from Calcutta) • Stuffing layer:- •

Marie biscuits(half of small size packet)crushed in mixie • Melted Ghee • powdered sugar • Chenna(approx 1 liter cow milk) • almond puree • Synthetic Vinegar • sugar • Vanilla essence • Alphonso Mangoes • Slivers of pistachios for decoration