Sandesh

Instructions

1. Make the Chenna
   In a large heavy-bottomed pot, bring the milk to a boil. Once it starts boiling, reduce the heat and add lemon juice gradually while stirring. The milk will curdle and separate into curds and whey. Turn off the heat once fully curdled.
2. Drain and Wash the Chenna
   Line a colander with cheesecloth or muslin. Pour the curdled milk into it to drain the whey. Gather the edges of the cloth and rinse the chenna under cold water to remove the lemon taste. Hang the bundle for 30 minutes to drain excess water.
3. Knead the Chenna
   Transfer the chenna to a clean, flat surface. Knead it with the heel of your palm for 8-10 minutes until it becomes smooth and no longer grainy. The chenna should feel like soft dough and slightly oily to the touch.
4. Cook the Mixture
   Heat a non-stick pan on low heat. Add the kneaded chenna and ghee. Cook while continuously stirring for about 5-7 minutes until the mixture starts leaving the sides of the pan and looks slightly dry but still moist.
5. Add Flavorings
   Remove from heat and add powdered sugar, cardamom powder, and rose water (if using). Mix well until everything is incorporated. If using saffron, add the saffron-soaked milk now and mix to create a marbled effect or mix completely for uniform color.
6. Shape the Sandesh
   While the mixture is still warm, divide it into equal portions. Either shape them by hand into round balls, flatten slightly, or press into traditional sandesh molds to create designs. If you don't have molds, you can make small indentations on top with your thumb.
7. Garnish and Chill
   Garnish each sandesh with chopped pistachios and almonds, pressing them gently on top. Refrigerate for at least 2 hours to firm up before serving.