Keto Sandesh | Indian Bengali Sweet
The key to a good sandesh is the freshness of its keys ingredient which is cottage cheese or paneer. So I must tell you that if you plan to make this after reading my experience, don’t even think of making it with a ready made packet from the market.
Equipment
- muslin
- Blender
- Pan
- Spoon
- Spatula
Ingredients
- 200 gms Fresh Cottage Cheese/Paneer
- Juice of 2 lemons to make the Paneer
- 1 tsp Cardamom powder
- 1 tbsp Yogurt to make the Paneer
- Sweetener of your choice
Instructions
- Start by making the Paneer/Cottage Cheese.
- Strain the paneer in a muslin or cheese cloth. Wash it under cold water to remove any traces of lemon.
- Press it down, in order to drain all the whey from it.
- After an hour or so the cottage cheese should be ready for the next step.
- Now put this cottage cheese in a blender, add the sweetener, cardamom powder and blend well.
- In a few minutes, the mixture will look very creamy and smooth.
- Now comes the most important step.
- Take a thick bottomed pan and put this mixture in it.
- Keep the heat to the lowest and start blending with a flat spoon.
- In precisely six minutes, the paneer will start coming together and look much more uniform.
- Turn off the heat and keep blending more for another five minutes.
- The paneer will now look like a dough.
- Please remember that we are cooking the cottage cheese only to eradicate the raw taste and not to cook it as such.
- If you over cook, it will crumble and fall apart.
- Now shift this dough to a fridge for about half an hour, till it cools down.
- Now take it out of the fridge and give it the shape of small balls of whatever size you want. Garnish with a pinch of cardamom powder.
- You can eat them right away or serve them chilled after keeping them in the fridge for a few hours.
- They should stay fine in the fridge for a week or so.
Notes
- Calories – 23
- Carbs – 1 gm
- Proteins – 3 gm
- Fats – 0 gm