[header] How to make a traditional bengali sweet (sandesh ) [title] Heat the milk in the pan until just before it boils, then turn off the heat. [step] Do not overcook the milk. [title] Add lemon juice (or citrus substitute) one tbsp at a time.
[header] How to make a traditional bengali sweet (sandesh ) [title] Heat the milk in the pan until just before it boils, then turn off the heat. [step] Do not overcook the milk. [title] Add lemon juice (or citrus substitute) one tbsp at a time.
[title] Stir the milk constantly while adding the lemon juice; the solid curds will separate from the liquid whey. [title] Place the cheesecloth in a strainer, and strain out the whey from the curds. [step] Put this into a small saucepan using a high heat. Once the milk boils, bring it to boil again. [step] Stir until all the juice is gone. [title] Unboil the salt and add 1/2 tsp. [step] Do not over-drench the milk, as that may delay the cooking process and will cause the milk to shelf. [title] Add the sugar when the milk starts to foam.