Jaggery Sandesh

Method

1. 1

   Bring the milk to a boil. Turn off the flame.

   Milk

2. 2

   In a bowl, combine vinegar and water together. Add it gradually to the milk and mix until the milk starts to curdle.

   VinegarWater

3. 3

   Strain it into a muslin cloth placed in a strainer. Then hang it and allow it to rest for 30 minutes.

4. 4

   Take the milk solids and knead it continuously for 5 minutes or until it becomes smooth.

5. 5

   In a pan, heat the jaggery over low-medium heat until it softens.

   Jaggery

6. 6

   Add the kneaded chena (milk solids) and cardamom powder, and mix until fully combined.

   Cardamom Powder

7. 7

   Continue cooking on low heat for 5 minutes or until the mixture is smooth and starts to leave the sides of the pan. Transfer it to a mixer jar and blend it for 5-10 seconds.

8. 8

   Fold small roundels of it and then flatten it slightly on the top, to form the shape. This is best eaten on the same day itself, or can be stored in the refrigerator for 2 days.