Serving: 2-3

Cooking Time: 30 minutes

Ingredients:

• 1 liter whole milk
• 2-3 tbsp lemon/lime juice
• 1/4 cup powdered sugar (you can adjust it according to taste)
• 1 tsp cardamom powder
• Pinch of red food color
• 1 tsp rose essence
• 1-2 strawberries chopped into small pieces (optional)
• Few almonds for decorating
• Few rose petals for garnishing

Procedure:

Step 1: We need to first prepare the crumble cottage cheese or as we say “Chenna” (in hindi). Start by taking 1 liter of milk in a deep pan or kadai and bring it to boil. Once the milk is on full boil, add lemon/lime juice. Keep stirring the milk. You can observe that milk will start to curdle and chunks of cottage cheese will start forming. Once you see that the milk is now completely separated into water & cheese chunks, now with the help of strainer or sieve drain out the water & separate the cottage cheese.Pour some cold water into the chenna and again sieve it.

Step 2: Now take the chenna onto a plate and knead it with hands very nicely for about 10 minutes till you get smooth texture dough out of it.

Step 3: Now add powder sugar into it and again knead the chenna dough nicely for about 3-4 minutes.Take a non stick pan and when the pan  is little hot, put this chenna dough into it and saute it on a very low flame for about 5 minutes. Keep stirring continuously. This is done in order to remove any raw flavor of chenna.

Step 4: Take out the chenna in a plate and let it cool for about 5 minutes. Now divide the mixture into two equal parts.

Step 5: In the first part add cardamom powder and mix it nicely. In the second part add a pinch of red food color and rose essence and mix it nicely till all the flavors blend in completely.

Step 6: Now we will assemble the cake. I have used a heard shaped cookie cutter. You can make it in any shape of your choice. First of all put the cardamom flavored sandesh mixture and level it with back of a spoon, then put a layer of chopped strawberries. Again top it with the rose flavored sandesh mixture and level it gently with a spoon.

Step 7: Keep the cake as it is in refrigerator for 10 minutes. This allows it to set a little bit. After 10 minutes take it out and remove the cookie cutter very carefully.  Now decorate the cake with almond flakes and rose petals.

Step 8: Put the cake in refrigerator for at least an hour to allow it to set completely. Then take it out cut it into slices and enjoy with your friends and family.

It taste best when it is chilled.  This cake is good in refrigerator for 2-3 days. This dessert is very versatile, you can make it in any way according to your liking. You can shape it like sandesh and you will have sandesh of two flavors i.e cardamom and rose. Another way is to layer it on a tray and cut it like a burfi and multi flavored sandesh burfi will be ready in a jiffy. You can also make kesari sandesh by adding saffron strands and a pinch of yellow food color or you can make chocolate sandesh by adding 1 tbsp of cocoa powder to the sandesh mixture. So here is this decadent dessert for you all to enjoy this festive season. This does not require much time at all and be a party queen this season. Enjoy !!

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