SANDESH

Preparation time: 5 minutes. Cooking time: 10 minutes. Makes ¾ cup.

1¼ cup chenna (freshly made paneer)
¼ cup sugar

1. Add the sugar to the chenna and mix gently.
2. Cook on a very low flame in a kadhai stirring continuously with a flat spoon.
3. Remove the kadhai from the flame at regular intervals so as not to overheat the sandesh.
4. Your sandesh is ready when it leaves the sides of the kadhai and is neither too dry not too moist. It should have the consistency of a very soft dough.
5. The sandesh should be used immediately for making various shapes and garnishes.

LEBU SANDESH

Preparation time: 10 minutes. No cooking. Makes 6 pieces.

1 recipe sandesh
Rind of 1 lemon

For the garnish
12 strands of saffron (kesar)
8 pistachios
2 to 3 drops saffron food colour, dissolved in 1 tablespoons of water

1. Grate the lemon rind and keep aside.
2. Mix together the sandesh and lemon rind and knead well till smooth.
3. Divide into 6 equal parts and shape each piece into a shell (shankh) using a shell mould.
4. Garnish with the saffron strands, pistachios and a dot of saffron food colour as shown in the picture.

VARIATION: Pineapple or Lychee can also be used to make other flavours of sandesh.