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Features of "Sondesh"

Cuisine: Indian

Served as dessert. Vegetarian dish. Speciality: A cuisine for Durga Puja / Sharodiya festival

Ingredients for "Sondesh"
(Click here for measurement conversion)

1 liter Milk preboiled and top cream removed
1/2 teaspoon Citric Acid or juice of 1 Lemon
2 teaspoon Corn flour
1/2 cup Sugar
1/4 teaspoon essence of choice
Few drops colour to match essence flavor (e.g. green with pista essence)

For topping:
1 teaspoon slivered Pistas and Almonds
1/4 teaspoon Cardamom powder
Small moulds with shape of choice

Method of cooking "Sondesh"

Dissolve acid or lemon juice in 1/2 cup warm water. Put milk to boil. When it rises, pour acidic water all over it. Reduce heat and stir till fully curdled. When water separates completely, remove from heat. Strain in clean muslin cloth. Hold under running water for a minute. Press out excess water and hang for 15 minutes (paneer is made). Empty the paneer in a large plate. Take 2 tbsp of paneer in a heavy pan and add corn flour. Heat on medium flame stirring continuously for 3-4 minutes. Let it cool down and then add to paneer in plate, add sugar, essence and colour. Mix till very smooth. Lightly grease and dust moulds with ghee and corn flour. Mix topping ingredients. Sprinkle little topping in each mould. Press paneer mixture into it and level top. Chill for 3-4 hours. Unmould carefully. Serve chilled in individual paper cups (optional).

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