Sandesh brings back memories of Calcutta because this in a sweet orginating from West Bengal and is widely sold there. Not found outside Bengal. This too has been replicated from the same Milkmaid recipe book as given immediately below. Haven't tried this at home as yet but planning on doing so soon. However, wanted to share this with you all.
Preparation Time : 5 mins
Cooking Time : 30 mins
To serve : 10
Ingredients : -
Milkmaid - 1 tin
Paneer - 500 gms
Full cream milk powder / Amulya milk powder- 2 heaped tbsp
Powdered sugar - 2 tbsp
Maida - 1 heaped tbsp
Method : -
- Mix all the ingredients to get a smooth paste (you could use a mixer)
- Heat the mixture in a thick bottomed pan.
- Once heated, reduce the flame and cook on slow heat, stirring continuously for 15 to 20 mins or till dry enough.
- Pour onto a greased plate and cool. Cut into desired shapes.
Variations : For Kesar Sandesh - blend 1/2 tsp of kesar soaked in 1/2 tsp water with all the ingredients in step 1
For Mango Sandesh - add 1/4 tsp mango flavour and 2 - 3 drops of yellow colour to the mixture after step 3. Mix well and pour onto a greased plate and cool.
Milkmaid Quick tips - If kesar is not available, use orange-red food colour and saffron essence.
Mixer may be used to knead paneer and maida into a soft dough.
The recipe given below was written down from an old issue of Women's Era magazine.
Paneer - 1 kg
Khoya - 500 gms
Curd - 250 gms
Sugar - 250 gms
For garnishing - Pistas and almonds
- Whip the curd and mix the khoya and paneer thoroughly. Add the sugar and mix thoroughly.
- Transfer this mix to a pan and cover with a lid. Steam over boiling water for 30 mins till the sandesh is set.
- Cool and cut into squares. Garnish with shredded almonds and pistachios.