Indian desserts are a delightful blend of flavors, textures, and traditions, often enjoyed during festivals and celebrations. Sharing this recipe not only honors the rich culinary heritage of India but also invites others to experience the joy and warmth that these sweet treats bring to gatherings and special occasions.
Recipe idea taken from ketoforindia.com
Ingredients
- 200 grams fresh Cottage Cheese/Paneer
- Juice of 2 lemons to make the Paneer
- 1 teaspoon cardamom powder
- 1 teaspoon yogurt to make the Paneer
- Sweetener of your choice
- Kishmish (Raisin grapes, 8 to 10 pieces)
Directions
- Start by making the Paneer/Cottage Cheese.
- Strain the paneer in a muslin or cheese cloth. Wash it under cold water to remove any traces of lemon.
- Press it down, in order to drain all the whey from it.
- After an hour or so, the cottage cheese should be ready for the next step.
- Now put this cottage cheese in a blender, add the sweetener, cardamom powder and blend well.
- In a few minutes, the mixture will look very creamy and smooth.
- Now comes the most important step.
- Take a thick bottomed pan and put this mixture in it.
- Keep the heat to the lowest and start blending with a flat spoon.
- In precisely six minutes, the paneer will start coming together and look much more uniform.
- Turn off the heat and keep blending more for another five minutes.
- The paneer will now look like a dough.
- Please remember that we are cooking the cottage cheese only to eradicate the raw taste and not to cook it as such.
- If you overcook, it will crumble and fall apart.
- Now shift this dough to a fridge for about half an hour, till it cools down.
- Now take it out of the fridge and give it the shape of small balls of whatever size you want. Garnish with a pinch of cardamom powder.
- Put kishmish pieces on the top of sandesh balls.
- You can eat them right away, or serve them chilled after keeping them in the fridge for a few hours.
- They should stay fine in the fridge for a week or so.
Recipe idea taken from ketoforindia.com
