Bengali Sandesh

Whole Milk -- 4 cups
Lime Juice -- 2tbsp (almost 1 whole lime)
Sugar -- 1/8th cup
Palm Jaggery-- 2 tbsp


Step 1-- Curdle Milk
Bring 4 cups of whole Milk to boil. When the milk is boiling add about 2tbsp of Lime juice. Lower the heat. Almost in seconds you will see the milk curdle and clumps of white milk solids forming.When you see the greenish water separating take it off from heat. Let it sit for 30 secs or so.

Step 2 -- Drain chhana
Now line a colander with cheesecloth and drain the chhana/chenna/paneer. Next lightly rinse the chhana with water to remove the lemony taste and let it drain.
After few minutes gather the ends of the cheesecloth to form a purse like shape and squeeze out the remaining water from the chhana. Next put it on a flat plate and weigh it down with a heavy object and let it remain like that for the next hour.

Step 3 -- Knead Chhana with sweetener
Knead the chhana with the heel of your palm for about 4-5 minutes. Add about 1/8th cup of fine sugar and 2 tbsp of Jaggery and knead for 4-5 more minutes until the sugar and jaggery is totally mixed with the chhana.
At the end of this the chhana will look like a smooth ball of dough. Take small portion of it and toss to make small balls.

Step 4 -- Cook the Chhana
Put a non-stick pan on low heat and add the kneaded, sweetened chhana. Flatten it out and cook at low heat while stirring with a spautla. 5-6 mins at low heat should be fine.

Step 5 -- Shape cooked chhana to make Sondesh
Take out the warm chhana and immediately shape with molds or just toss into balls. For further decoration you can warm few strands of saffron in drops of milk and dot each sondesh with the saffron or add bits of pista.