Kesar Sandesh Barfi

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Season of festivities is just around the corner. Raksha Bandhan, Krishna Janmashtami, Ganesh Chaturthi, Navratri and then Diwali....need not say, the second half of the year is always so full of fun, frolic and excitement. Though the pandemic has been a show spoiler, but, we can always keep our spirits high and give a kick start to the celebrations by making some delicious, hygienic and preservative free mithais at home. So, here is my first mithai of the season - Kesar Sandesh Barfi - super yum and melt-in-mouth....if you too are looking to celebrate the festivals with some home made sweets, this is one easy recipe, super yummy and a must try....


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Kesar Sandesh Barfi


INGREDIENTS

  • Full fat milk - 1 liter
  • Juice of 1 lemon
  • Super fine sugar - 3 to 4 tbsp
  • Milk powder - 2 tbsp 
  • Few strands of saffron soaked in 1 tbsp of warm milk
  • Ghee - 2 tsp


Kesar Sandesh Barfi


METHOD

  • Bring the milk to a boil. Switch off the flame and let the milk cool down for 5 minutes.
  • Dilute the lemon juice with 2 to 3 tbsp of water.
  • Add it little by little in the milk until whey is separated.
  • Strain the cheese/ chhena using a cheese cloth.
  • Wash the chhena with some water so that the tartness of lemon goes away.
  • Squeeze out all the water from the chhena. Hang it for about half an hour so that it completely dries off.
  • Transfer the dried chhena on a plate.
  • Mix in the sugar with chhena and smooth it out by kneading with the heal of your palm.
  • Chhena should completely smooth out.
  • You can also do this process by churning the chhena in the mixi.
  • Transfer the chhena mixture in a non-stick pan. Cook it for 5 minutes on low heat.
  • Next add the milk powder and saffron soaked milk. Continue cooking until the mixture starts leaving the pan and comes into a dough form. If it is sticking a bit, add a little ghee.
  • Transfer it on a greased plate; flatten using a spatula.
  • Rest for about half an hour then cut into squares.
  • Enjoy immediately or refrigerate in an air tight container.

Kesar Sandesh Barfi


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