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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Boil the full cream milk in a large pot. Once it reaches a boil, turn off the heat and add the vinegar-water mixture to curdle the milk.
Strain the curdled milk through a muslin cloth to separate the whey. Hang the muslin cloth for 30 minutes to drain excess liquid.
Transfer the chhena to a clean surface and knead it for 5-8 minutes until it forms a smooth, grain-free dough.
In a bowl, combine the kneaded chhena with milk, condensed milk, and cardamom powder. Mix thoroughly until well blended.
Pour the mixture into a non-stick pan and add saffron strands. Cook on low heat for approximately 3 minutes, stirring continuously. Avoid overcooking to maintain a soft texture.
Pour the cooked mixture into a lined tray or mould. Let it sit at room temperature for 1 hour, then refrigerate for another hour before slicing.
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Ensure the chhena is kneaded thoroughly to achieve a smooth texture.
Do not overcook the mixture, as it can become chewy instead of soft.
Use high-quality saffron strands for a rich flavor and vibrant color.
Can I use low-fat milk instead of full cream milk?
Full cream milk is recommended for the best texture and richness, but you can use low-fat milk if necessary. The result may be slightly less creamy.
How long can I store the Sandesh?
You can store the Sandesh in an airtight container in the refrigerator for up to 3 days.
Can I skip saffron in the recipe?
Saffron adds a unique flavor and color to the Sandesh, but you can skip it if unavailable. The recipe will still taste delicious.
What can I use instead of vinegar for curdling the milk?
You can use lemon juice or citric acid as an alternative to vinegar for curdling the milk.
Can I make this recipe vegan?
Yes, you can use plant-based milk and vegan condensed milk to make a vegan version of Sandesh. Ensure the milk curdles properly using a suitable acid.
