Khoa sweet topped with pistachios and saffron

Preparation Time : 15 - 20 mins

Cooking Time : 15 - 20 mins

SERVES : 4

INGREDIENTS :

• Chenna, freshly made 400 grams
• Powdered sugar 1/2 cup
• Green cardamom powder 1/2 teaspoon
• Pistachios 8 - 10

• Almonds 10 - 12
• Saffron (kesar) 7 - 8 strands
• Milk, Warm 1 tablespoon

METHOD

• Put pistachios and almonds in one cup of hot water and soak them for ten minutes.
• One by one drain, peel and chop them.
• Take saffron, crush it slighltly and soak in warm milk.
• Put the chopped pistachio nuts in milk and saffron mixture and mix well.
• Take the chenna and smash it well to ensure that it is quite smooth in texture.
• Mix powdered sugar and green cardamom powder to it and knead well.
• Transfer the mixture into a kadai and cook on low flame for five to six minutes, stirring continuously.
• Now, remove from heat, mix gently until it is cooled.
Put the chopped almonds and divide it into twenty equal portions.
• Form each portion into desired shape, decorate with chopped pistachio and soaked saffron.
• Put them in a freezer and serve chilled.

Tip: Since Sandesh has short shelf life, it is recommended that it be consumed on the same day.