MSS Organic Farms

Chanar Sondesh Ingredients 4.85 oz/ 137 g palm jaggery 6.65 oz / 189 g khoya/mawa, solid milk 7.10 oz / 200 g fresh chana (curdle milk cheese), Link to the recipe little ghee to grease the mold and rub in your hand Instructions Knead the strained chhena for 8 minutes. It will turn from crumbly to a smooth consistency. Once done, put it in a bowl to be used later. Grate the jaggery Grate the solid milk Place the jaggery and solid milk in a non-stick skillet and place it in medium heat. Keep stirring constantly and in 5 minutes the solid and jaggery would melt into a loose consistency. Add the chhena that was kept in a bowl and start mixing. Keep stirring constantly for15 minutes and you will see that the texture of the mixture turned into a dough. It will no longer stick to the pan. Take it to a bowl and leave it aside to cool down for a while. You need to make the sondesh while the dough is still warm. If you are using the sondesh mold/mould then rub little ghee on the mold