Bhapa Sandesh

Ingredients:

• 2 ltr Milk(cow or buffalo, full milk)

• 1 cup hung curd (Use curd to get good amount of chhena with softness. Using lemon or vinegar will make the chhena sour in taste, hence using cold water to clear the sourness will make the chhena hard and subsequently poor quality of sandesh.)

• 1 tbsp Rosewater

• 1 tsp cardamom powder

• 1 tsp baking powder

• 1 tbsp Powder sugar

• 1 tsp butter

• 1/4 cup of Milk

• Saffron Strand and & half cup warm milk (you can use the strand directly or use it with the milk)

• Parchment paper & Aluminium foil (for Baking)

Method:

Step #1

Making the Chhena:

• Boil 2 ltrs of milk, switch off the gas.

• Mix the curd slowly, stir the milk. Chhena and water will be separated.

• Strain the whey and collect the chhena in the plain cotton cloth

• Tie the chenna with the cloth on a tap and let the whey drain completely for around 45 - 60 minutes. Don't try to squeeze water from chhena, it will make the chenna hard.

Step #2

• Add the chenna in a grinder jar and whisk it into a smooth paste.

• Add a ¼ cup of milk, 1 tbsp of powdered sugar to it and whisk it more for a while.

• Add the 1 tsp cardamom powder & 1 tbsp rosewater to it and mix well.

Step # 3

Steam the mix

• Take a container and apply some clarified butter (use Parchment paper if possible)

• Add the paste in it, spread it evenly and tap it.

• Place saffron strands over it (or use the saffron milk drop put few drops in equal distance) use the foil to cover it properly

• Take a pot, add 2 to 3 cups of water in it, put a stainless steel stand for the baking container to raise.

• Cover the pot and boil it until the steam starts forming in it.

• After the steam starts forming in it, turn the flame to low and place the container in it.

• Cover it and steam it for half an hour on low to medium flame.

• It has cooked after 30 minutes, remove the container and let it cool down.

• After cooling it, place it in the refrigerator for 30 minutes to set it.

• Remove it from the refrigerator after 30 minutes and separate it from the corners using a knife.

• Heat it for 10 to 12 seconds from the bottom and remove it in the plate by flipping it upside down (if not using Parchment paper, if you are using paper, it should come out smoothly).

• Cut it into your desired pieces and Bhapa Sandesh is ready to be served.