1pinchSaffronsoaked in 1 tablespoon milk for a few hours.
Dry fruits for garnishing
Boil milk in a heavy bottom pan.
When the milk comes to a boil, add lemon juice.
Switch off the heat and let the curdled milk rest for 5 minutes.
Line a big bowl with muslin cloth and pour the curdled milk in the cloth and let the whey drain.
Hang the cloth on the tap of your sink for an hour to remove all the excess whey.
Take out the chenna on a clean surface.
Add powdered sugar, milk powder, saffron soaked in milk and cardamom powder.
Mash with the heels of your hands for a minute.
Take a non stick pan and cook the chenna for a few minutes, to remove all the excess moisture.
Let it cool for a few minutes.
Take small amount of chenna in your palms and slightly mash it.
Make small rounds and flatten them a little bit.
Make all the sandesh in the same way.
Garnish with slivered dry fruits and serve.
Once you mix all the ingredients in the Chenna, mash it properly using your hands for 3 to 5 minutes for the best results. Do not miss on this step, this is very important.The Chenna should have a little moisture in the same, before cooking. Yes, squeeze all the water, but it should still be a little moist.Do not cook chenna for more time, it will become crumbly and grainy.Use a clean cloth to make Chenna.