It is very easy to make Sandesh at home. Additive free Sarda Farms milk, some souring agent and flavour of choice is all it takes to make this Bengali speciality. Rose syrup adds a delicate floral aroma to the Sandesh. For a variation you can also flavour it with saffron, cardamom etc. You can also top it with some sliced nuts if you like.
- 1 litre Sarda Farms milk (full fat)
- 1-2 tablespoons lemon/lime juice (as required)
- 1 ½ tablespoons Rose syrup
- 2-3 tablespoons powdered sugar
- Rose petals as required for garnish
Bring milk to a boil in a heavy bottom pan.
Stir in the lemon juice as required till the milk curdles.
Take it off heat and immediately strain the chenna (paneer) onto a mesh lined with a kitchen towel/cloth.
Drain out most of the liquid from the chenna.
Add rose syrup and sugar to the chenna on a flat plate and mix it well.
On low heat place the mixture in a heavy bottom pan and cook for about a minute or two. Stir to heat it evenly. Take care that it does not dry out completely and become crumbly.
Take pan off heat and cool completely.
For a smooth texture you can pulse the mixture once in a blender or food processor.
Divide the mixture in 5-6 parts.
Carefully roll them into balls and press lightly.
Serve garnished with rose petals.