Jaggery Sandesh
Serves 430 mins prep10 mins cook
A creamy and delicious Jaggery Sandesh recipe perfect for the festive season. Made from milk and sweetened with jaggery, this Indian dessert is traditionally enjoyed during Diwali. It involves curdling milk, kneading the solids, and mixing with cardamom powder for flavor. Best served fresh yet can last in the refrigerator for a couple of days.
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What you need
Instructions
1: Bring the milk to a boil. Turn off the flame. 2: In a bowl, combine vinegar and water together. Add it gradually to the milk and mix until the milk starts to curdle. 3: Strain it into a muslin cloth placed in a strainer. Then hang it and allow it to rest for 30 minutes. 4: Take the milk solids and knead it continuously for 5 minutes or until it becomes smooth. 5: In a pan, heat the jaggery over low-medium heat until it melts. 6: Add the kneaded chena (milk solids) and cardamom powder, and mix until fully combined. 7: Continue cooking on low heat for 5 minutes or until the mixture is smooth and starts to leave the sides of the pan. Transfer it to a bowl/plate. 8: Allow it to cool for a few minutes, then transfer it to a mixer jar and blend it for 5-10 seconds. 9: Fold small roundels of it and then flatten it slightly on the top, to form the shape. 10: This is best eaten on the same day itself, or can be stored in the refrigerator for 2 days.View original recipe