Ingredients 1 cup Paneer (Cottage cheese) 1 cup sugar 2 table spoon lemon juice 1/2 tsp rose essance Sliced pistachios and almonds for garnish Procedure Boil Milk, once the milk comes to a boil add the lemon juice. The milk will start curdling. Remove from fire and pour the curdled milk into a muslin cloth and drain out all the excess water ( for better results, hang the muslin cloth for 2 or 3 hrs). Once all the water drains out, remove paneer from the muslin cloth. Heat a pan, add the paneer and sugar. Keep stiring for 10 mins until the suger gets completely mixed with paneer. Add the rose essence. Remove from fire and pour this into a butter coated plate. After the mixture cools down make them into round balls. Decorate the top with sliced pistachios and almonds. Sandesh is ready to be served.
Ingredients: For Rabri: 500 ml Milk 1 tbsp Sugar 2 pods Cardamom 3 blanched Almonds 3 skinned Pistachios 3-4 Saffron strands For Malpua: 1 cup boiled Whole milk 1 cup Sugar 1 tbsp Plain flour 1 tbsp fine Wheat flour 1/4 tsp Saffron strands- rubbed in 1 tsp hot milk A pinch Potassium metabisulphite A pinch Soda bicarbonate Method: For Rabri: 1.Soak the saffron strands in 1 tsp hot milk and keep aside. 2.Sliver thinly the pistachios and almonds.Peel and powder the cardamom seeds. 3.Mix the cardamom powder int dry fruits and rub the saffron until gets dissolved in milk. 4.In a deep-bottomed pan, add the milk and bring to a boil. 5.When starts boiling, reduce the heat and boil until reaches to two third of its original volume. 6.Add the remaining ingredients to the milk and boil for another 3-4 minutes. 7.Remove from heat and chill for 1-2 hours. For Malpua: 1.In a bowl, add the sugar, potassium metabisulphite and half cups of water, stir well. 2.Add the saffron strand mixture and bring to a boil. 3.Simmer the mixture for 3-4 minutes until syrup becomes lightly sticky and keep aside. 4.Mix the flours with soda and milk into smooth thin paste. 5.Cook the malpua for 2-3 minutes on both side until well cooked. 6.When done,slide the malpua into hot sugar syrup and keep aside for 1-2 hours. 7.Place the malpua over serving dish and pour 1 spoonful of chilled rabri. 8.Serve chilled.
Method: Bring milk to a boil. Add in the dissolved rice paste or rice flour or grated chenna / paneer and stir well. Add sugar to taste and cook for 15-20 minutes. Cool and mix in all the fresh and dry fruits, chill, serve in individual clay bowls and garnish with rose syrup / nuts etc Variations: Try mixing some fruit puree into half the kheer and layer the same in glasses for a better color combination.
