Makha Sandesh

Ingredients list for Makha Sandesh

• 2 litres Buffalo milk
• 2-3 tablespoons Yogurt
• 1 teaspoon Vinegar
• 1/2 cup Khoya grated
• 3/4 cup Castor sugar
• 1 teaspoon Green cardamom powder
• 1 tablespo to garnish Mixed nuts (pistachios, almonds) slivered

Method

1. Heat milk in a non-stick pan till it comes to a boil. Add yogurt and vinegar cook, stirring, till it curdles.
2. Line a strainer with muslin cloth and keep it over a large bowl. Transfer the curdled milk into the strainer and drain excess liquid.
3. Tie up the muslin cloth and dip into a bowl of iced-water for a few minutes. Squeeze out the excess moisture and transfer the chhena onto a plate.
4. Add khoya, castor sugar and green cardamom powder and mix well.
5. Heat a non-stick pan, add the chhena mixture and 1 tablespoon nuts, mix well and cook for a 1-2 minutes. Take the pan off the heat, transfer into a barfi tray and spread it evenly.
6. Garnish with some mixed nuts and set aside to cool down to room temperature. Serve.