Soak pistachios and almonds in one cup of hot water for ten minutes. Drain, peel and chop them separately. Lightly crush and dissolve saffron in warm milk. Mix chopped pistachios in milk and saffron mixture.
Knead chenna with your palm to ensure a smooth texture. Add powdered sugar and green cardamom powder and knead well.
Transfer mixture into a kadai and cook on low heat for five to six minutes, stirring continuously. Remove form heat, mix gently till it is cool enough to handle.
Mix in almonds and divide into twenty equal portions.
Form each portion into desired shape, garnish with chopped pistachios and soaked saffron. Chill thoroughly and serve.
CHEF\'S TIP
Since Sandesh has a short shelf life, it is recommended that it be consumed on the same day. |
