Shwet's Sizzling Wok

A foodie's delight

Kesar Elaichi Sandesh

on August 12, 2014


  • Milk – 1 litre (preferably full cream)
  • Lemon Juice – 1.5 tbsp
  • Powdered Sugar – 1/8 cup(heaped cup)
  • Pista – a few slivers for garnish
  • Kesar / Saffron – few strands


  • Bring milk to a boil, then add lemon juice. The milk will start curdling and the water will seperate, keep stirring to avoid burning at the bottom and until the water completely sepeartes.
  • Switch off. Collect the paneer and transfer it to a muslin cloth, tie and hang it for atleast 30mins for all the remaining water to get strained.
  • Then open and wash it well with water to get rid of the sour taste of lemon.Squeeze excess water.Then add powdered sugar with this paneer and grind it a smooth paste.
  • Now transfer this grinded mixture to a nonstick tawa and cook for 10mins(just 8-10mins not more than that).First it will be sticky slowly it will turn into a non sticky mixture, now while it starts turning non-sticky then add saffron strands and mix well.When the saffron is absorbed and is totally non-sticky it will slightly change its texture and color.
  • Switch off at this stage.Collect this mixture in a bowl , When it is warm make a small ball and flatten it slightly with ur palms. Make a small dent and garnish with pistachios.
  • It will harden while cooling so sure it will not be as fragile as when we mould it.

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