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1 liter - milk pre-boiled, with top cream removed
1/2 tsp - citric acid or
juice of 1 lemon
2 tsp - corn flour
1/2 cup - sugar ground fine
1/8 tsp - pista essence
1/8 tsp - orange essence
few drops color (orange and green) to match essence flavor
1 tsp - slivered pistas and almonds
1/4 tsp - cardamom powder
Small molds of choice
How to Make Layered Sondesh
Dissolve acid or lemon juice in 1/2 cup warm water
Put milk to boil. When milk rises, pour acidic water in.
Reduce heat and stir.
When whey separates, remove from heat.
Strain in clean muslin cloth.
Hold under running water for a minute.
Press out excess water and hang for 15 minutes until paneer is ready.
Empty the paneer on to a large plate.
Take 2 tbsp of paneer in a heavy pan and add corn flour.
Heat on medium flame, stirring continuously for 3-4 minutes.
Cool and add sugar to paneer.
Mix till very smooth.
Make 3 parts of paneer
Keep one part white
In second part, add pista essence
In third, add orange essence
Lightly grease and dust moulds with ghee and corn flour.
Mix ingredients and sprinkle little topping in each mould.
First put a layer of green, then white and orange
Chill for 3-4 hours and unmould carefully.
Serve chilled in individual paper cups.
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