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Kesar Sandesh

Kesar Sandesh
Prep Time
1 Hour + 30 Mins
Cook Time

1 Hour

Roast the saffron in a dry pan and pound to a fine powder. Dissolve in 2 tbsp hot milk. Keep aside.
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  • Saffron (kesar) 1/2 tsp
  • Whole milk 1 1/2 cups
  • Lemon (nimbu) juice 4 tbsp
  • Sugar, powdered 1/2 cup

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Cooking Directions

  1. Roast the saffron in a dry pan and pound to a fine powder.

  2. Dissolve in 2 tbsp hot milk. Keep aside.

  3. Heat the milk in a pan on high heat, bring to a frothing boil, stirring continuously.

  4. Reduce heat and add lemon juice to curdle the milk.

  5. If the milk does not curdle, then add 1 more tbsp of lemon juice.

  6. Remove from heat and keep aside to cool.

  7. Pour the cheese-whey mixture into a moist cheesecloth.

  8. Pick up the cheesecloth by its corners, twist it loosely just to seal the cheese inside and rinse under the tap for a few minutes.

  9. Hang the cloth for 20-30 minutes to allow the excess water to drain.

  10. Remove the cheese on a clean work surface and crumble till it becomes fluffy and even.

  11. Blend in the sugar and knead till smooth and grainless.

  12. Transfer the cheese-sugar mixture to a heavy-bottomed pan.

  13. Cook for 10 - 15 minutes or until the mixture becomes a little thick and glossy.

  14. Divide the mixture into two portions.

  15. Mix the dissolved saffron into one portion till it turns yellow.

  16. Divide the yellow cottage cheese mixture into 2 portions again.

  17. Spread three alternate layers of yellow, white and yellow mixture on a buttered tray to form a 2 inch cake.

  18. Keep aside to cool and then cut into 1 1/2 inch - thick squares.

  19. Arrange on a platter and serve.

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