A light creamy delicacy from West Bengal made with curdled milk.
Cooking Time : 10 mins.
Preparation Time : 5 mins.
Makes 3/4 cup.
Ingredients
1 1/4 cups chenna
1/4 cup sugar
Method
1.Add the sugar to the chenna and mix gently.
2.Cook on a very low flame in a kadhai stirring continuously with a flat wooden spoon.
3.Remove the kadhai from the flame at regular intervals so as not to overheat the sandesh. If it does over heat, it will become grainy and fat will separate.
4.The sandesh is ready when it leaves the sides of the kadhai and is neither too dry not too moist. It should have the consistency of a very soft dough.
5.The sandesh should be used immediately for making various shapes and garnishes.
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