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Malai Sandesh | How to make Malai Sandesh
Course
Sweets
Cuisine
Bengali
By Cook Method
Microwave, Stovetop
Occasion
Diwali, Festival Meal
By Diet
Protein Rich
Dish Type
Paneer Dishes
Author
Srivalli
Ingredients
For the Sandesh
1
cup
Paneer
/ Chhana / Cottage Cheese
1/2
cup
Sugar
increase as per your taste
2
tbsp
Milk
A pinch
Cardamom Powder
Few strands of Saffron mixed in 2 tbsp Milk
For the Malai
2
cups
Milk
1/2
cup
Cream
1/2
cup
Sugar
Other Ingredients
Mixed Nuts for garnish
Instructions
Instructions
For the Sandesh
First, make the soft Chhana required for making Sandesh.
Take one cup of well kneaded Chhana and start adding sugar and mix well.
You will end up having a soft and sweetish smelling chhana. Add cardamom and knead again.
Soak saffron in 2 tbsp milk.
If you are going to steam in a pressure cooker, you can grease with butter, pat this chhana over it and add milk along with saffron.
Cover the pan with aluminum foil.
Add 1 cup water to the pressure cooker, bring the vessel to a boil.
Then, place the covered pan inside the pressure cooker and steam for 15 to 20 mins on medium heat.
I used the microwave and cooking in the microwave is very quick.
Grease a microwave-safe bowl, press down the chhana to 1 inch thick and sprinkle milk with saffron (save a few for later garnish).
Microwave for a minute. Wait and again microwave for another minute. The total time is only 2 mins. Steaming is done.
Let it sit at room temperature for 5 mins.
Cooldown the Sandesh. Take it out on a plate and cut it into small pieces. Keep aside.
For the Malai
In a heavy bottom, pan boil the milk, along with cream and sugar.
Cook on medium heat and keep stirring. Add a little cardamom powder. Cook the milk and cream mixture till reduced to 3/4th. Switch off the heat.
Add the cooked and cubed Sandesh. Garnish with finely chopped nuts along with some soaked saffron
Refrigerate and let it stand for 1-2 hrs.
Serve cold.
Notes
If you want to save time in making the Malai, you can use Condensed Milk instead too.
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