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SANDESH
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INGREDIENT: Serve 4-5
300 gm chenna (cottage cheese) completely squeezed
100 gm Sugar
Pinch of grounded cardamom
For garnish
Khoya, cherries and kishmish (resin) as required
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METHOD:
1) Kneed the chenna well in platter to make a
smooth paste.
2) In a pan/kadai fry the kneed chenna and add sugar in the low heat. Stir
it all the time.
3) Remove from fire when the sugar melted and keep on stirring another 2-3
minutes.
4) Put on heat and stir again for 2 minutes or so.
5) Repeat the process till the mixture become sticky and starts leaving the
side of pan. Take care the mixture does not dry or boil and it remain juicy.
6) Remove from fire and let it cool.
7) To enhance the taste add pinch of cardamom.
Traditionally the cheena is ground on a grinding stone to make a smooth
paste.
There are beautiful sandesh moulds available in west bengal but if
you don't have you can make shape with your hand.
You can add 50gm khoya and a few drops of vanilla in the chenna. You can
also keep some chenna aside and add food colour to it.
More Indian Recipe
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