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 oz./400 g. fresh paneer (hang to drain whey completely)
- 10 to 12 almonds (cut into slivers)
- 8 to 10 of pistachios (cut into slivers)
- 4 saffron strands (more or less)
- 1 tbsp. warm milk (to soak saffron)
- 2 tsp. milk powder
- 1/2 cup finely powdered sugar
- 1/2 tsp. pistachio essence
- 1/2 tsp. cardamom powder
- 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.