Kesar-Pista Sandesh (Bengali Cottage Cheese Fudge with Saffron & Pistachio)

No festival is complete without a sweet note. When we talk about Bengalis the most obvious discussion that come are football, fish and rice, rosogolla and Durga Puja. Durga Puja is our biggest festival and we all enjoy every bit of it during this week long festival. No festival is complete without sweets so thought of sharing a very easy but delicious ‘Sandesh’… ‘Kesar Pista Sandesh’…

  • Servings: 10-number
  • Time: 40 mins
  • Difficulty: medium
  • Print

Summary

  • Cuisine: bengali
  • Course: dessert
  • Preparation Time: 20 mins
  • Cooking Time: 20 mins

Ingredients

1 cup Chenna / Indian Cottage Cheese – (made from 1L full fat milk)
4 Tbsps Milk Powder
6 – 7 Tbsps Sugar – or according to tastes
1 tsp Ghee
2 pinches Kesar or Saffron – fat
¼ cup Milk
8 – 10 Almond
For garnishing:
Pistachio – 8-10

Steps

  1. Grind the sugar in a grinder.
  2. Soak almond and pistachio in some water. After 1 hr remove the skins and chop them separately.
  3. Soak the saffron in ¼ cup warm milk.
  4. To start with squeeze all water from ‘chenna’. Now start kneading the ‘chenna’. You need to knead the ‘chenna’ really well. I usually do it with hand, using the fingers & the heel & the middle of my palms but you can use a food processor too. Knead evenly for about 5-7 minutes.
  5. Add sugar and knead for another 4-5 minutes. By this time the ‘chenna’ should be very smooth & not grainy at all. You will feel the fat from the cheese glisten on your palms & the cheese itself.
  6. Take a thick bottomed kadai or non stick pan & put the entire chenna mix in the pan. Keep the heat low. Spread out the chenna & cook it on low heat, while constantly stirring with a spatula in a circular movement so it does not stick at the bottom of pan. This should be done for about 5-6 minutes.
  7. Now add milk powder and saffron infused milk. Mix again till all dries up and start to release from the sides. This particular procedure is called ‘Paak’.
  8. Add in the chopped almonds and mix well.
  9. Now grease a plate with some ghee and transfer the entire mix on it. Let it cool for couple of minutes. Then divide the dough into 10-12 equal small balls.
  10. Shape them in round or according to your wish. Make a depression with your thumb in the middle and fill it with chopped pistachio.
  11. Your Kesar-Pista Sandesh is ready to be served.

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