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Paan Sandesh
By : Rehana Khambaty
Category : Cakes and sweets, Milk recipes, Desserts, Different cooking style, Milk
Servings : 4
Time Taken : 15-30 mins
Rating :
  1. Boil the cow's milk.
  2. Add the citric acid in one cup of warm water.
  3. Add this solution to the boiling milk slowly till the milk curdles.
  4. Pour the curdled milk in a muslin cloth and wash with cold water.
  5. Hang the cloth for 4-5 mins. Then transfer the hung curd again for 5-6 mins and mash it.
  6. Add the Sugar Free Natura powder and essence to the curd and mix well.
  7. Refrigerate the mixture till it comes hard. Make 20 balls of the hardened mixture.
  8. To prepare the paan mixture, grate the mawa and stir continuously for 3-4 mins on low heat.
  9. Add the paan syrup, colour and dessicated coconut and cook till the mixture thickens.
  10. Spread a little mixture on your palm and place the chenna ball in it.
  11. Cover the ball with the paan mixture. Do the same with the remaining mixture too.
  12. Refrigerate the paan sandesh pieces for 6-7 hours.
  13. Serve chilled.
For the paan mixture:
Fresh mawa - 1 cup
Paan syrup - 1/2 cup
Green colour - 1/2 tsp
Fresh coconut, dessicated - 2 cups

For the Chenna Ball:
Cow's milk - 1.5 litre
Citric acid - 1/2 tsp
Sugar free natura powder - 1/2 cup
Paan essence - 5-6 drops

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