Bengali Sandesh.
You can cook Bengali Sandesh using 7 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Bengali Sandesh
- Prepare 1 litre of full cream milk.
- You need 4 tb of sp sugar.
- It's 1 of lemon.
- It's 1 tsp of cardamom powder.
- You need 8-10 of pistachio for garnishing.
- Prepare 8-10 strands of saffron.
- You need of As required water for washing chhena and steaming.
Bengali Sandesh step by step
- 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..
- 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..
- 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..
- Now transfer chhena from cloth to mixer and churn chhena for 2 minutes..
- 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..
- 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..
- After 4 hours cut square pieces. Garnish it with pistachio and serve..
