Ingredients

• 1 litre - milk preboiled and top cream removed
• 1/2 tsp - citric acid or
• juice of 1 lemon
• 2 tsp - corn flour
• 1/2 cup - sugar ground fine
• 1/4 tsp - essence of choice
• few drops colour to match essence flavour
• (eg. green with pista essence)
• For topping:
• 1 tsp - slivered pistas and almonds
• 1/4 tsp - cardamom powder
• Small moulds of choice

How to Make Sondesh

• Dissolve acid or lemon juice in 1/2 cup warm water
• Boil milk. When it boils, pour acidic water all over it.
• Reduce heat and stir till fully curdled.
• When whey and water separate completely, remove from heat.
• Strain in clean muslin cloth.
• Hold under running water for a minute.
• Press out excess water and hang for 15 mins (paneer is made).
• Empty the paneer in 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 mins.
• Cool, add to paneer in plate, add sugar, essence and colour.
• Mix till very smooth.
• Lightly grease and dust moulds with ghee and corn flour.
• Mix topping ingredients.
• Sprinkle little topping in each mould.
• Press paneer mixture into it and level top.
• Chill for 3-4 hours. Unmould carefully.
• Serve chilled in individual paper cups (optional).