Sandesh ( Mithai )
by Tarla Dalal
4/5 stars 80% LIKED IT
4 GOOD - 1 BAD
Added to 612 cookbooks
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A light creamy delicacy from west bengal made with curdled milk. It is an art to make this recipe which requires practice and patience.
- Allow the chenna to cool little, add the sugar and mix gently.
- Transfer to a non-stick pan and cook on a slow flame for 2 to 3 minutes, while stirring continuously.
- Remove from the flame and transfer to a plate, knead to remove the lumps, it should have the consistency of a very soft dough.
- The sandesh should be used immediately for making various shapes and garnishes.
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