Rose Sandesh - Diwali Special Recipe

Sandesh does not need any introduction. This Bengali delight now has a nationwide fan following. I too like this chenna based sweet and make it often at home as I can control the sweetness. Rose is a soothing and cooling flavour and I particularly like it for Diwali. An addition that can be done is to add a small spoonful of gulkand in the center to add more flavour to it. 

Ingredients:

1 litre full fat milk
1/2 teaspoon citric acid
3 tablespoons sugar
Few drops rose essence
1 drop pink colour
Edible rose leaves
Pistachios for garnishing

Boil the milk and add the citric acid. Stir the milk. Turn off the heat as soon as the milk curdles. Drain and keep the solids aside. Wash them once to remove any acidic flavour. Keep a cheesecloth in the strainer and let it drain and remaining whey. This is your chenna.

When the chenna has cooled, mash it well with your fingers. Powder the sugar and add it. Mash well again. Now add the essence and colour and mix well. Form small balls and flatten it slightly. Make a dent in the center and press the rose petal and pistachios in it. 

Have them at room temperature or chill them. They last two days in the refrigerator in an air tight container. 

Note:

You may get more chenna than I did depending upon the milk used. Please adjust sugar accordingly. 

Taste the chenna after you have mixed it to adjust the sugar depending on your taste.