HKC 8.37: SANDESH
SANDESH
curd from 1/2 gallon of milk
1 teaspoon rose water (opt.)
1/4 cups sugar (not more than 1 part sugar to 4 parts curd)
1 teaspoon rose water (opt.)
1/4 cups sugar (not more than 1 part sugar to 4 parts curd)
Let curd hang 4-5 hours. Remove curd from muslin and knead on a smooth surface until curd is smooth and oily. Mix curd and sugar and rosewater together in a small pot and place on a very low heat. Be very careful not to burn it. Stir constantly until curd begins to pull away from the pan and is not so sticky. Remove and knead again. Roll into balls.
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