Instructions
- 1Boil the milk, turn off the heat and add lemon juice to curdle it.
- 2Strain through muslin, rinse with cold water and squeeze out the water; hang for 20 minutes.
- 3Knead the chhena until smooth, about 5 minutes.
- 4Cook it with powdered sugar and STIR in a pan on low heat for 4–5 minutes.
- 5Cool slightly, shape by hand or in moulds and garnish with pistachios.
Make this with STIR
Made with STIR Speciality Coffee Concentrate
STIR Speciality is 100% Arabica coffee, so it gives a smooth, rich coffee base that stays bold against milk, ice and sweetness.
- No machine needed
- Ready in under a minute
- Delivered across India
Shipping outside India? USA · UK · Canada
Tips
- Knead the chhena well; it's the key to smooth sandesh.
- Don't over-cook or it turns dry and crumbly.
Variations
- Add a pinch of cardamom
- Use nolen gur (date jaggery) in winter
Frequently Asked Questions
Can I use store-bought paneer?
Fresh homemade chhena works best; store paneer is firmer. Grate and knead it well if you use it.
How long does it keep?
Up to 2 days in the fridge.