Sandesh Bengali Sweets

Cook Time 30 minutes

Servings 2-4

Ingredients

2L full-cream (whole) milk

200g plain yoghurt

Approx. 75g icing (confectioners) sugar 

Pinch of saffron threads

1 tsp slivered pistachio nuts (optional)

Note: The yield of the chenna can vary. The amount of sugar used should be 10 per cent of the weight of the chenna yield (or a little more or less depending on your taste).

Method

Pour the milk into a saucepan and simmer over a medium heat until it reaches 75°C on a cooking thermometer. Add the yoghurt and stir gently. The milk will start separating and become clear.

Strain the whey and reserve the milk solids - this is your chenna.

Cool the chenna slightly, then, while it is still warm, knead it on your kitchen bench for 10 minutes with pressure until you have a smooth cheese. Add the sugar and knead until fully incorporated.

Heat a frying pan over a low heat and cook the chenna for 7 minutes, spreading it out to cook it evenly. Be careful not to discolour the mixture.

Remove from the pan and leave until cool enough to handle, then knead for another 5 minutes.

Roll the sandesh into 15g balls and press between the palms of your hands to create thick discs. Use your thumb to make a small indent in the middle of each disc.

Crush the saffron threads to a powder with a mortar and pestle. Add a few drops of water and mix well.

Brush the saffron paste in the indents of some of the sandesh and place some slivered pistachio nuts on top of the others, if using.