Yet another quick and easy dessert for Diwali. Sandesh – this can be made either with home made fresh paneer or from store bought paneer. I made it with fresh paneer (recipe of paneer summarized at bottom). But feel free to use the store bought paneer to make this dessert in quick 20 minutes. The texture of Sandesh made from home-made paneer would be grainier compared to the store bought one. Can’t beat the freshness of it, though!
Recipe:
Paneer – 3 cups, grated
Sugar – 6-7 teaspoons, powdered (adjusted to taste)
Milk – 1 tablespoon
Saffron strands – ½ tablespoon
Salt – a small pinch
Cardamom powder (optional) – 1 teaspoon
Rose water (optional) – 7-8 drops
- Warm one tablespoon milk, add saffron strands to it. Keep it aside. This can be done a few hours ahead or right before making the dessert.
- Mix paneer, sugar, rose water, cardamom (optional). Knead it into a smooth dough.
- Heat a pan, add the paneer mixture. Cook it for a few minutes on medium heat, till the mixture leaves sides of the pan, but not until it gets stiff. Should take around 8-10 minutes.
- Remove from heat. Make golf ball sized balls and flatten it. Dab it with the milk (in which saffron was soaked), Top it with a stand of saffron.
Refrigerate. Serve chilled 🙂 
PS: Recipe for paneer, if making it at home:
Paneer recipe: Heat a gallon of whole milk. Bring it to a boil, making sure the milk does not stick to the bottom. Add ½ a cup of lemon juice while stirring the milk. Keep stirring. The milk will start curdling. Turn off the heat. Let it sit for 15 minutes. Strain it using a cheese cloth. Run it under cold water to remove the sour taste of lemon juice. Tie the paneer in the cloth such that all the water is drained. Knead it into a smooth dough. Paneer is ready.
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