Трио бенгальских сандеш

Ingredients

• 12 litres full-fat milk (for chenna)
• 23 tbsp lemon juice or white vinegar
• 36 tbsp icing sugar (2 tbsp per flavour)
• 4Saffron sandesh: 1/4 tsp saffron soaked in 1 tsp milk, few strands for garnish
• 5Rose sandesh: 1 tsp rose water, 1 tsp rose jam (gulkand), pink food colouring (optional)
• 6Mango-pistachio sandesh: 2 tbsp Alphonso mango purée, 1 tsp pistachio paste, chopped pistachios for garnish
• 7Edible silver leaf and rose petals for plating

Instructions

1. 1Boil milk, add lemon juice slowly to curdle completely. Drain through muslin, rinse with cold water, and hang for 30 minutes until all whey drains.
2. 2Knead the chenna vigorously for 10-12 minutes until smooth and pliable — this is essential for soft sandesh.
3. 3Divide chenna into three equal portions. Knead each with its respective flavouring (saffron, rose, or mango-pistachio) and 2 tbsp icing sugar.
4. 4Shape each into small discs or use decorative moulds. Press to set the shape firmly.
5. 5Arrange all three on a serving plate as a tasting trio — garnish with saffron strands, rose petals, and pistachio slivers. Finish with edible silver leaf.