Ingredients with Measurements:
- 1 liter of full-fat milk
- 1/2 cup of sugar
- 1/4 cup of lemon juice
- 1/4 cup of water
- 1/4 teaspoon of cardamom powder
- 1/4 teaspoon of saffron strands
- 1/4 cup of chopped pistachios
- 1/4 cup of chopped almonds
Special equipment needed:
- Cheesecloth
- Large pot
- Mixing bowl
- Wooden spoon
- Plate or tray
Step-by-step instructions:
1. In a large pot, bring the milk to a boil over medium heat.
2. Reduce the heat to low and add the lemon juice and water. Stir gently until the milk curdles and the whey separates.
3. Remove the pot from the heat and let it sit for 5 minutes.
4. Line a colander with cheesecloth and pour the curdled milk through it. Rinse the curds under cold water to remove any lemon flavor.
5. Gather the cheesecloth and squeeze out any excess liquid from the curds.
6. Transfer the curds to a mixing bowl and add the sugar, cardamom powder, and saffron strands. Mix well.
7. Divide the mixture into equal portions and shape them into small balls.
8. Flatten each ball slightly and press a few chopped pistachios and almonds on top.
9. Place the sandesh on a plate or tray and refrigerate for at least 30 minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Chilling time: 30 minutes
5. Temperature:
Medium heat for boiling milk, low heat for curdling milk
Serving size:
Makes 12-15 pieces
Nutritional information:
Each piece contains approximately 100 calories, 5g fat, 10g carbohydrates, and 3g protein.
Substitutions for ingredients:
- Lemon juice can be substituted with vinegar or citric acid.
- Saffron strands can be substituted with turmeric powder for color.
Variations:
- Add rose water or kewra water for flavor.
- Use different types of nuts for topping, such as cashews or walnuts.
- Add a pinch of nutmeg or cinnamon for extra flavor.
Tips and tricks:
- Use full-fat milk for a creamier texture.
- Be gentle when stirring the curdled milk to avoid breaking the curds.
- Refrigerate the sandesh before serving for a firmer texture.
Storage instructions:
Store the sandesh in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Serve the sandesh chilled and do not reheat.
Presentation ideas:
Arrange the sandesh on a platter and garnish with extra chopped nuts and saffron strands.
Garnishes:
Chopped pistachios, almonds, and saffron strands.
Pairings:
Serve with hot chai or coffee.
Suggested side dishes:
None.
Troubleshooting advice:
- If the milk does not curdle, add more lemon juice or vinegar.
- If the sandesh is too soft, refrigerate for longer.
Food safety advice:
Make sure to use clean utensils and equipment when making the sandesh. Refrigerate leftovers promptly.
Food history:
Rajbhog Sandesh is a popular Bengali sweet made from chenna (curdled milk) and flavored with cardamom and saffron.
Flavor profiles:
Creamy, sweet, and aromatic with hints of cardamom and saffron.
Serving suggestions:
Serve the sandesh as a dessert or sweet snack.
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Region: Indian