|Nutrition Facts (per serving)|
|Servings: 10 to 12|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 5g||26%|
|Total Carbohydrate 7g||2%|
|Dietary Fiber 0g||0%|
|Total Sugars 6g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
No Bengali meal is complete without mishti or sweets and none is more loved by the Bengalis than Sandesh. It is surprisingly easy to make. Being a milk-based sweet, Sandesh doesn’t last long so consume it as soon as possible. Given how tasty it is, that shouldn’t be a problem.
14 ounces fresh paneer, hang to drain whey completely
10 to 12 almonds, cut into slivers
8 to 10 pistachios, cut into slivers
4 saffron strands
1 tablespoon warm milk, to soak saffron
2 teaspoons dry milk powder
1/2 cup powdered sugar
1/2 teaspoon pistachio extract
1/2 teaspoon ground cardamom
1 tablespoon ghee, to lightly grease molds
Gather the ingredients.
Soak almond and pistachio slivers and saffron in warm milk. Keep aside to use as a topping. If the nuts do not soak up all the milk by the time you are ready to use them, drain it away before you use the nuts as a topping.
Mix the paneer and milk powder in a pan and cook on a medium flame stirring continuously for 3 to 4 minutes.
Allow the mixture to cool.
Add sugar, pistachio essence, and cardamom powder and mix until a smooth dough is formed.
Lightly grease the molds with ghee.
Put a little topping mixture (soaked almonds, pistachios and saffron strands) in each mold.
Press some of the prepared paneer mixture on top of the topping in each mold and shape.
Chill for a few hours, unmould carefully and serve.