Kesari Sandesh

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

200 ml boiled milk
3 ml lemon juice
25 gm caster sugar
1 gm saffron
10 gm pistachio
2 silver leaf

Method:

- Reheat the boiled milk to 45 deg c and add lemon juice.

- Drain the whey in a cheesecloth to get chenna. 

- Cook the chenna with sugar in a kadhai for two minutes till all the sugar dissolves. 

- Let it remain in kadhai for five minutes, stirring constantly. 

- Put the mixture on a tabletop. 

- Add chopped pistachios, cardamom powder and saffron (dissolved in hot water). 

- Shape into a boat with stretched ends. 

- Garnish with chopped pistachios and silver leaf.


Recipe Courtesy - Chef Madhu Krishnan, ITC GRAND MARATHA, Mumbai