There is one word to describe today’s sweet – Heaven. I tasted a spoon of this dessert and I needed all of my determination to not go for a second spoon. It is that good. For the past one year I am usually so determined that any sweet or cake doesn’t tempt me. But this one was too tempting, and so I couldn’t stop myself in tasting the whole sweet. I even had one the next day. Thank God I made a smaller batch as I would have finished off everything however large the batch may be. Do not keep it open in the fridge after the setting time as it will dry it out.
The procedure is quite simple. When I thought of making icecream sandesh, I went through so many recipes. There are too many variations and some even was frozen before serving. The softness of the paneer depends upon the quality of paneer and how much you knead it. My home made malai paneer makes absolutely soft sandesh and it also doesn’t require too much kneading as it is really soft as it is. Add saffron while kneading and also sprinkle some saffron on top for some beautiful looking sandesh. You can either use sugar or condensed milk to the sweet. I used my home made condensed milk which also added to the flavour. And while steaming, you can steam it in a cake tin and cut the slices when done, or you can make it in individual moulds and serve them easily. The options are endless. Apart fromt he cooking time, you also need to refrigerate the sandesh for minimum 1 hour to chill it thoroughly. As the name suggests, it is best to serve it chilled and it would please everyone.
Soft Paneer – 200 gm
Condensed Milk – 50 ml
Cardamom Powder- 1/4 tsp
Saffron a pinch
Almonds and Pistachios
In a bowl take paneer and knead until smooth.
Add in the condensed milk, cardamom powder and saffron and mix it well.
Divide it into three silicon moulds or in a single small loaf tin or a round tin.
Sprinkle almonds, pistachios and saffron on top.
Bring water to boil in a pan.
Place the moulds inside the water and cover the pan.
Steam cook for fifteen minutes.
Remove the moulds and refrigerate them for minimum one hour.
Remove the sandesh from the moulds and serve them.
This is my homemade malai paneer which works so good in this recipe.