Kesar pista sandesh.
A very quick, easy and yummy sweet for the festival.
Wishing a very happy Independence day to every Indian.
15th August is the day of rebirth for India. India gain it’s Independence from the rule of the British on 15th August 1947. So this date is celebrated as the Independence Day in India.
This day is observed as a national holiday. Every year the celebration starts with the unfurling of the tricolour National flag by the Prime Minister of the nation.
This week’s #Foodiemonday #bloghop theme is #tricolour dish.
We are 10 food bloggers in our Foodiemonday bloghop team. This time my fellow bloggers decided to select one colour each from the tricolour. And I have chosen the colour white.
White colour signifies purity, spiritual, innocence, good, wholeness, fresh and completion. White is the colour of new beginnings.
Kesar/saffron pista/pistachio sandesh is very easy and quick to make. You don’t need long hours to prepare it. Very few ingredients and only 2 minutes. Interesting isn’t it 🙂
Its a type of bhapa/steamed sandesh. But I have made it in microwave. I have already shared two types of bhapa/steamed sandesh. Now one more Bengali delicacy for this special day.
Paneer/cottage cheese – 1 cup crumbled
Reduced milk – 1/2 cup
Sugar – 1/2 cup or to taste
Cardamom powder – 1/2 teaspoon
Cashew nuts – 2 tablespoon blanched
Pista/pistachios – 2 teaspoon blanched
Kesar/saffron – a pinch
Hot milk – 1 tablespoon
Soak the Kesar/saffron in hot water.
Take fresh paneer/cottage cheese in a bowl. Crumble it with hand. Mix reduced milk and sugar in it. Add sugar according to your taste. Add less sugar, taste after mixing and add more if require.
You can use condensed milk too instead of reduced milk. I have used homemade reduced milk. If you want to use condensed milk omit the sugar. Condensed milk has enough sweetness.
After mixing taste and adjust the sugar. Now blend the mixture with all the ingredients in blender. Mixture should be thick and creamy.
I have used cashew nuts but you can use blanched almonds too. If you feel its too thick you can add little milk in it.
I have made it in silicone moulds. Grease the moulds with little ghee/clarified butter. Fill the moulds 3/4 with the mixture. Don’t try to fill up to rim it can spill during cooking.
Place the moulds on the turntable of your microwave. Cook at high for 2 minutes.
After 2 minutes switch off the microwave and let them cool.
If you don’t have moulds you can make it in a large microwavable container too. Slice before serving. Or steam it in a steamer or pressure cooker.
When cooled down refrigerate for 1 hour. Garnish with saffron and pistachios and serve chilled. Or keep the moulds in freezer and serve as yummy chilled ice-cream sandesh.
Celebrate your festivals with this easy quick and yummy sandesh.
Enjoy the heavenly taste 🙂