Chocolate Sandesh
Servings - 3 - 4
INGREDIENTS
Milk - 1.5 litres
Lemon juice - 30 milliliters
Water - 500 milliliters
Cocoa powder - 1 1/2 tablespoons
Brown sugar - 50 grams
Chocolate sprinkles
PREPARATION
1. Take a heavy skillet, add 1.5 litres milk and bring it to a boil.
2. Add 30 milliliters lemon juice and stir continuously until the milk curdles.
3. Transfer the chena in a muslin cloth and squeeze well.
4. Wash the chena with water and squeeze well.
5. Hang for about 30 minutes.
6. Now, it’s time to prepare a dough with this chena, add 1 1/2 tablespoons cocoa powder and knead it well.
7. Transfer the dough into a pan and stir well.
8. Then, add 50 grams brown sugar and mix it well.
9. Cook for about 5 - 7 minutes on medium heat or until the mixture leaves the sides of the pan.
10. Remove it from heat and cool for about 30 minutes.
11. Take some mixture in your hand and roll it into a ball, then flatten it lightly.
12. Make a depression in the centre using your finger.
13. Garnish with chocolate sprinkles.
14. Refrigerate for 30 minutes.
15. Serve.
Rose Sandesh
Servings - 3 - 4
INGREDIENTS
Milk - 2 litres
Lemon juice - 4 tablespoons
Rose syrup - 90 grams
Rose essence - 1/2 teaspoon
Powdered sugar - 100 grams
Milk - 50 milliliters
Almonds - to taste
Pistachios - to taste
Dry rose petals - to taste
PREPARATION
1. Take a heavy pot, add 2 litres milk and bring it to a boil.
2. Add 4 tablespoons lemon juice and stirring continuously.
3. Strain the mixture using a strainer and allow all the whey to drain out.
4. Transfer it to a bowl, add 90 grams rose syrup, 1/2 teaspoon rose essence, 100 grams powdered sugar and mix it well.
5. Transfer them into a blender, add 50 milliliters milk and blend it well.
6. Take some mixture in your hand and roll it into a ball, then flatten it lightly.
7. Make a depression in the centre using your finger.
8. Garnish with almonds, pistachios and dry rose petals.
9. Refrigerate for 30 minutes.
10. Serve.
