Jan 27, 2017

Steamed Sandesh

Some time back I posted Sandesh recipe. I tried a small batch and it was gone in no time. This here is a steamed version of the same which I loved as much and even more. Again I tried a very small batch here. This recipe is quick and easy to make and also involves very few ingredients. If you have some excess milk at home then you can try this recipe immediately. I loved all paneer/chena related desserts .... say rasgulla, rasmalai, gulab jamun, sandesh, paneer ladoo and the list is never ending :)

The best part in making these desserts is that you can make a big batch in just no time and am sure you will win everyones hearts for the love you show them by serving this :) 

Serves... 4-6 slices
Serve option... Room temp / Chilled

This is what u'll need...

Milk - 1/2 litre
Vinegar - 1 tspn
Powdered Sugar - 2 tbspn
Rose water - 1 tspn
Kesar / Food colour - a pinch (optional)

Here is the stir.... 
  • Pour milk into a saucepan and bring it to a boil. When the mixture comes to a boil add a teaspoon of vinegar and turn off the flame. Give it a stir and the curd and whey starts separating. Stir until the milk no more looks white and the whey has separated completely. Pour this over a muslin cloth and run it under water to get rid off the vinegar smell. Tie the ends of the cloth together and squeeze out any excess liquid. For more detailed instructions on how to make soft paneer/chenna click on this link -> Homemade paneer
  • Transfer the paneer to a big plate
  • Start kneading the paneer with the edge of your palm and keep until the paneer is no more grainy
  • It will form a smooth dough and your palm will become a little greasy. Thats when you know you are done kneading

  • Add 2 tablespoons of sugar to the paneer dough and mix it well
  • Add a teaspoon of rose water to the dough followed by a pinch of food colour or kesar. Adding colour or kesar is purely optional
  • Knead it gently one last time and you are done

  • Grease a small steel bowl and place the dough inside it in the shape you want
  • Steam this in a steamer for about 15-20 minutes. You can use a pressure cooker or microwave or a simple wide pan to steam the sandesh
  • I placed the container in a wide pan filled 1/4th with water. Keep it covered and let it steam for about 15-20 minutes

  • Remove from steam and let it come down to room temperature
  • Chill it in the refrigerator for about and hour
  • Slice and garnish with finely grated almonds
  • Serve chilled and Enjoy your dessert

                                            • Adjust sugar to suit your taste
                                            • Rose water adds a wonderful flavour to the sandesh
                                            • You can steam the sandesh in pressure cooker or microwave or a simple wide pan

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