Ingredients:
| Sl. No. | Ingredients | Quantity | Style |
| 1 | Chenna (Soft Paneer) | 250 gm | |
| 2 | Sugar | 1 cup | |
| 3 | Whole Almonds | 6 | |
| 4 | Cardamom Powder | 1/4 table spoon | |
| 5 | Vinegar | 1 table spoon |
Note:
How to prepare - Chenna (Soft Paneer) 250gm :
Boil 2 liter milk, after few minutes add vinegar to it and stop the stove/gas.
Keep it out side, let it be cool. Then filter it.
Your Chenna (soft Paneer) is ready.
Preparation:
- Add the sugar & cardamom powder to the chenna ( paneer ) & mix properly.
- Cook on a very low flame in a pan stirring continuously with a flat wooden spoon.
- Remove the pan from the flame at regular intervals so as not to over heat the sandesh. If it does over heat, it will become grainy & fat will separate.
- The sandesh is ready when it leaves the sides of the pan and is neither too dry nor moist. It should have the consistency of a very soft dough.
- Divide mixture into equal sized balls. serve sandesh as it is .
- Make dent in a sandesh ball place a blanched Almond in the dent.
Decorate as you want and serve it with smile face