India is a land of many festivals and every festive occasion is incomplete without something sweet. Kesari Sandesh is a sweet from West Bengal and can be easily and quickly made at home with basic ingredients, mainly milk. Sandesh is nothing but cheese fudge or to be in precise its paneer fudge flavoured with pistachios and saffron.
The sweet sandesh balls taste just great and look tempting and its natural to boast about preparing them at home Saffron flavoured sandesh stuffed with chopped nuts.
Popular types of Sandesh include the Parijat, Rose Cream, Dilkhush, Abar Khabo, Chocolate Talsansh etc. Nakur, Bhim Nag, Makhon and Nalin Sarkar. The major way in which the Ros Malai differs from the normal Sandesh is that while Sandesh is a dry preparation.
Milk – 1 litre (preferably full cream)
Lemon Juice – 1.5 tbsp
Powdered Sugar – 1/8 cup(heaped cup)
Pista – 1 tbsp powdered coarsely(just for garnishing)
Kesar / Saffron – few strands
2 tbsp chopped pistachios
2 tbsp chopped almonds (badam)
a few saffron (kesar) strands
a pinch cinnamon (dalchini) powder
Step 1. Roast the saffron in a dry pan and pound to a fine powder.
Step 2. Dissolve in 2 tbsp of hot milk. Keep aside.
Step 3. Heat the full cream milk in a pan over a high heat.
Step 4. Bring to a frothing boil, stirring continuously.
Step 5. Reduce the heat and add the lemon juice to curdle the milk.
Step 6. If the milk does not curdle, then add 1 more tbsp of lemon juice.
Step 7. Remove from the heat and set aside to cool.
Step 8. Pour the cheese-whey mixture into a moist cheesecloth.
Step 9. Pick up the cheesecloth by its corners, twist it loosely just to seal the cheese inside and rinse under the tap for a few minutes.
Step 10. Hang the cloth for 20 to 30 minutes to allow the excess water to drain.
Step 11. Remove the cheese on a clean work surface and crumble till it becomes fluffy and even.
Step 12. Blend in the sugar and knead till smooth and grainless.
Step 13. Transfer the cheese-sugar mixture to a heavy bottomed pan.
Step 14. Cook for 10 to 15 minutes until the mixture becomes a little thick and glossy.
Step 15. Divide the mixture into two portions.
Step 16. Mix the dissolved saffron into one portion till it turns yellow.
Step 17. Divide the yellow cottage cheese mixture into 2 portions again.
Step 18. Spread three alternate layers of yellow, white and yellow mixture on a buttered tray to form a 2 inch thick cake.
Step 19. Keep aside to cool and then cut into 1 1/2 inch thick squares.
Step 20. Arrange on a platter and serve.
- VARIATION : STUFFED KESAR SANDESH
- After step 4, shape the stuffed sandesh into triangles and garnish them with saffron strands.