by Tarla Dalal
Added to 59 cookbooks
This recipe has been viewed 90732 times
Although Sandesh, one of the all-time favourite amongst Bengali Sweets , can be made quickly using readymade paneer, nothing can match the texture you get with soft, homemade paneer. And, all it will take you is a few minutes longer to curdle the milk and strain it.
Here, we show you how to make Rose Sandesh from scratch. You will be overwhelmed by the melt-in-the-mouth texture and the aesthetic aroma of rose that engulfs this delicious mithai.
You can prepare the Rose Sandesh in bulk and store it in the fridge for 3-4 days.
- Boil the milk in a deep non-stick pan on a high flame for 3 to 4 minutes, while stirring occasionally.
- Put the lemon juice, mix well and cook on a slow flame for 1 minute, while stirring continuously.
- Strain the mixture using a strainer and allow all the whey to drain out.
- Combine the paneer, powdered sugar, rose sherbat and rose essence in a big thali and mix very well.
- Transfer the mixture into a mixer and blend along with 1 tbsp of milk till coarse.
- Divide the mixture into 7 equal portions and roll each portion into a ball and then flatten it lightly. Make a depression in the centre using your index finger.
- Finally garnish it with almonds, pistachios and rose petals.
- Put in the fridge for 30 minutes and serve.
Nutrient values (Abbrv) per serving
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