sandesh was for diwali 3 years ago. My mom was here, and I had plenty of help. This time, I was on my own.
I made chana (cheese) at home by boiling milk and curdling it with lime juice. I hung it in cheese cloth in two batches. And here is what happened. One batch came out well - the chana was smooth. The other one retained a little bit water (I didn't know that at the time), so the sandesh from that batch had small grains (you can see it in the images). The tip I got from my mom - put something heavy on the chana like a pan filled with water. This will help dehydrate the chana completely. I am going to try it next time.
The sandesh tasted great. Everyone including Little A and his little friend at the pujo loved it. After the first one, Little A's friend came up to me and asked for another sweet. I offered her an alternative. "Do you want some strawberries?," I asked. "Does it have sugar in it?," she asked back. "No," I said. "Then I'll just have another sweet," she said and walked away with another sandesh.
Here is how I made it:
2 cups chana (cheese)
1 1/2 cups sugar
good pinch of saffron
5-6 tbspoons warm milk
few roasted almond slivers for decoration
It will loose water first and then start binding together. Keep stirring till it begins to stick together almost like a dough.
Take it off the heat, mix the safrron milk and put it in the processor to make it smooth.
Make small balls, flatten them and put a sliver of almond in the middle.
And this is going to Susan's Black and White Wednesdays. Thanks Suasan!