Ricotta Cheese Sandesh

Ricotta Cheese Sandesh~

To be precise, Sandesh & most of the sweet meats of South-Asia are made from only “chaana“ (a soft fresh paneer/ cheese made with curdled milk), & sugar in their basic form, clarified butter or ghee is rarely being used in these; forget the flour, corn flour & the condensed milk used in the “modern” versions. Using flavorings, garnishes & other ingredients like fruits, pulps, etc. are an option. The variety, flavors & texture depends on the time of the year & occasion. With all the sweetness flowing, it is only fair that every occasion is marked with multitude of sweets like during weddings & other family celebrations :D :D

There are a zillion variety in different shapes & sizes; some are dry (sandesh), some are syrupy & soaked (chom chom, kalojam, malai chom chom etc), others floating in sugar syrup (rasgulla or roshogolla). Often the sweet meats are made to look pretty & attractive with nuts, saffron, silver foils & rose petals as garnishes. So sandesh is not just the food; it is a big part of our culture too :) :)

Ingredients:

• 1 cup of ricotta cheese, 
• a pinch of cardamom powder, 
• ½ cup of sugar, 
• 1 tablespoon of pistachio-raisin for garnish.

Directions:

1. At first crumble the freshly ricotta cheese and mix with the sugar by the hand on a pan and cook it by stirring it some time. 
2. When the ricotta cheese absorbed the sugar, you spread the cardamom powder, stir it properly and take it out. 
3. Pour mixture on the flat plate and press it with the back spoon. 
4. Allow it to cool down.
5. Cut into desired shapes and and garnish it with the pistachio, raisin or cherry before you serve :) :)