Sandesh / Shondesh–West Bengal

Today we are completing the 30 days Indian States Marathon. Last in the alphabetical order is West Bengal. A state which is very close to my heart. Although I have never spent a lot of time here, I was born in Calcutta (now known as Kolkatta) and I have also done my 11th Standard in there. I have also frequently visited during my holidays. A state cuisine which is very popular for its milk sweets and kachoris and street foods. Sandesh is a specialty from the state of Bengal. Sandesh is a delicacy, served as a dessert. It is made with milk and sugar as it main ingredient but it is not too sweet to give tooth ache. This recipe is not an easy one to make and needs lot of patience and stirring. Garnish with Pistachios as they look very beautiful and contrasting to the color of the sandesh. This recipe will make 20 to 24 sandesh.

 

Ingredients
Milk – 8 cups
Lemon Juice - 1/3rd cup (diluted with water)
Sugar – ½ cup + 2 table spoons
Ground cardamom - 1/4 teaspoon
Pistachios - 2 tablespoon (sliced)
Saffron – A pinch
Milk – 1 table spoon

 

Method
Boil milk in microwave until it boils
Transfer to a heavy bottomed pan and allow the milk to boil again
Once it boils well, add the lemon juice and slowly churn it
Paneer will start to separate and remove from heat once all the paneer has been removed and the water in the milk is clear.
Drain the paneer using a strainer line with cheesecloth, or muslin cloth.
Wash the paneer well with cold running water to stop the cooking immediately and also to remove the lemon taste..
Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well.
Once the paneer is drained, place on a dry, clean surface and knead the paneer until the paneer is almost rolls into smooth soft dough.
Add the sugar and cardamom into the paneer and knead the paneer again until sugar is mixed well.
On low heat cook the paneer mixture stirring continuously until paneer starts coming together as soft dough. This should take about 6 to 7 minutes.
Turn off the heat and keep mixing the paneer like you are making dough.
This is most important step to this dish; you are just cooking paneer enough to take out the rawness. If you over cook the paneer it will become crumbly.
Mix the saffron thread in 1 teaspoon of warm milk and mix it well. Keep aside.
Divide the paneer in 24 equal parts and roll them giving a ball shape.
Garnish them with a drop of saffron paste putting sliced pistachio over.
Refrigerate them for few hours before serving. Serve them chilled!
Sandesh can be refrigerated for a week.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 39

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