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Main Ingredients | Buffalo milk, Yogurt |
Cuisine | Bengali |
Course | Mithais |
Prep Time | 2-2.30 hour |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Sweet |
Level of Cooking | Easy |
Others | Veg |
Ingredients list for Makha Sandesh
- 2 litres Buffalo milk
- 2-3 tablespoons Yogurt
- 1 teaspoon Vinegar
- 1/2 cup Khoya grated
- 3/4 cup Castor sugar
- 1 teaspoon Green cardamom powder
- 1 tablespo to garnish Mixed nuts (pistachios, almonds) slivered
Method
- Heat milk in a non-stick pan till it comes to a boil. Add yogurt and vinegar cook, stirring, till it curdles.
- Line a strainer with muslin cloth and keep it over a large bowl. Transfer the curdled milk into the strainer and drain excess liquid.
- Tie up the muslin cloth and dip into a bowl of iced-water for a few minutes. Squeeze out the excess moisture and transfer the chhena onto a plate.
- Add khoya, castor sugar and green cardamom powder and mix well.
- Heat a non-stick pan, add the chhena mixture and 1 tablespoon nuts, mix well and cook for a 1-2 minutes. Take the pan off the heat, transfer into a barfi tray and spread it evenly.
- Garnish with some mixed nuts and set aside to cool down to room temperature. Serve.
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