Sandesh

Ingredients 

full cream milk   5 cups

juice of one lemon

sugar   2-3 tbsp

liquid jaggery   3-4 tbsp

Method 

In a pan boil the milk

Once it begins to bubble, lower the flame a little add the lemon juice (make sure that there are no seeds in the juice). This will curdle the milk

Once the water begins to separate remove from flame and let it sit for a few seconds

Use a large sized strainer to drain out the water and collect the chhana/ paneer

Wash it a little with warm water and let the water drain out

Place the chhana in a muslin cloth and tie the ends of it.

Keep it on a dish and place a heavy object over it so that all the liquid drains out

Let it stay that way for an hour

Then knead the chhana for around 5 minutes.

Add the sugar and jaggery and knead again till they have been well mixed .

Once done it should look  of a smooth ball of dough.

Take small lumps of it and roll them into tiny balls

LEAVE THEM LIKE THIS IF YOU PLEASE. This is called Kaancha Golla.

If you wish to cook it then add the dough consistency chhana to a pan and toss it around for 5 minutes or so at low heat.

Remove it from the flame and  shape with your hands while its still warm.

If you wait for it to cool then it will harden and you won't be able to shape it.

Decorate it with saffron strands or tiny nut pieces

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