Free Indian Dessert Recipe for Making Kesar Sandesh (Saffron Cheesecake)
INGREDIENTS
- 1/2 tsp saffron (kesar)
- 1 1/2 cups whole milk
- 1/2 tbs lemon juice
- 1/2 cups powdered sugar
- crushed pisctachio nuts (shell removed) for garnish
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To prepare:
- Roast saffron in a dry pan and pound to a fine powder
- Dissolve in hot milk (about 2 tbs) and keep aside
- Heat milk in pan over high heat, bring to a frothing boil, stirring continously (be careful not to burn milk)
- Reduce heat, add lemon juice to make the milk curdle and the cheese to separate from the whey
- If this does not work, add another tbs of lemon juice
- Remove from heat, set aside to cool
- Pour cheese-whey mixture into a moist cheese cloth, gather the four corners of the cloth and rinse under tap water for 10 minutes
- Gently twist the cloth to squeeze out excess water
- Tie up corners and hang to dry for 20 to 30 minutes to allow all excess water to drain
- Unwrap cheese onto a clean work surface and crumble repeatedly till it becomes fluffy and even
- Blend in powdered sugar and knead till it becomes smooth and grainless
- Transfer cheese-sugar (cheena) mixture to a heavy bottomed pan
- Cook for 10 to 15 mins until mixutre becomes thick and glossy
- Divide mixture into 2 portions
- Mix in dissolved saffron into 1 portion till it is thoroughly mixed and turns yellow
- Divide the yellow cheena mixture into 2 portions again
- Spread 3 alternate layers of yellow, while and yellow cheena on a buttered tray to form a 1 1/2" to 2" thick cake
- Allow to cool and cut into 1 1/2" thick squares
- Sprinkled crushed pistachio
- Serve at room temperature or slightly cooled
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