Bengali Sandesh, Soft Fresh Chhena Sweets with Cardamom

What you need

• 1 l (4 1/4 cups) full-fat cow's milk, not UHT
• 2 tbsp lemon juice, or white vinegar, plus a little more if needed
• 30 g (1/4 cup) powdered sugar
• 1/4 tsp ground green cardamom
• 6 pistachios, chopped, for garnish

Method

Restated from the original video

1. 1

   Line a large sieve with a double layer of muslin or a thin clean cotton cloth and set it over a bowl.

2. 2

   Bring the milk to a full boil in a heavy pan over medium heat, stirring often so it does not catch.

3. 3

   Lower the heat and add the lemon juice a little at a time, stirring, until the milk splits into soft white curds and clear, greenish whey, 1-2 min. Add a few drops more only if it has not fully separated.

4. 4

   Pour into the lined sieve and rinse the curds under cold running water for a few seconds to wash away the lemon taste and stop them cooking.

5. 5

   Gather the cloth, twist gently to squeeze out water, then hang it for 30 min. Do not leave it longer: the chhena should stay moist or the sweets will crumble.

6. 6

   Tip the chhena onto a clean plate or counter and knead it with the heel of your hand until completely smooth with no grainy bits, 4-5 min.

7. 7

   Add the sugar and cardamom and knead for 3-4 min more until evenly blended and slightly sticky.

8. 8

   Transfer to a heavy non-stick pan over low heat and stir constantly until the mixture just dries a little and starts to come together, 5-6 min. Do not overcook, or it turns crumbly and chewy.

9. 9

   Spread on a plate and let cool until just warm, then knead again briefly until smooth.

10. 10

    Divide into 14 portions, roll into balls and flatten each into a thick patty, or press into moulds. Press a little chopped pistachio into the centre of each.

11. 11

    Chill for at least 1 hour before serving. Keep in the fridge and eat within 2 days.

Imported from foodviva.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.