INGREDIENTS – Full cream milk – 1 litre, Lemons – 2,Saffron – 15 – 20 threads, Sugar powder – 60 g, Elaichi powder – 1 tsp, chopped pista – for garnishing.

METHOD – Boil the milk in a vessel. Meanwhile, squeeze out the juice of the lemons. Now add this lemon juice into the boiled milk. Keep stirring continously till the milk curdles. 

Strain this mixture through a muslin cloth. Pour some more water on it, so as to wash the paneer in order to eliminate the sour flavour of the lemon. Hold the cloth tightly and twist it so as to squeeze out the water from it. 

Transfer the prepared paneer onto a plate and mash it for 4 to 5 minutes. Now add in elaichi powder and sugar powder into it. Also add in the strands of saffron or kesar. Mix well.

Next transfer this mixture into a non – stick pan. Keep the flame sim and stir the mixture continously for 3 – 4 minutes. Immediately transfer the mixture on a plate and let it cool down completely.

When cool, roll out small equal balls out of the prepared mixture. You can give any other desired shape too. Garnish each ball with chopped pista. Your delicious Sandesh is ready.

Fond of Bengali sweets, try my easy to prepare recipe of Sponge Rasagullas also.