Name: Mango sandesh recipe by Dr. Ashwini Patil at BetterButter
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: Milk 1 litre; Citric acid crystals 1/4 tsp or 1 tsp lemon juice; Powdered sugar 5 tbsp; Ripe mango 1, peeled; Pistachios for garnishing

Instructions

Dissolve citric acid crystals in water and keep aside.
Bring the milk to boil, reduce the flame.
Add citric acid solution to boiled milk gradually to get soft paneer. Don't add everything together.
You will see greenish whey ( in case if you dont see greenish whey and feel that more curdling is required then you may make more solution and add very slowly )
Once the milk is curdled switch off the flame, add 1 cup of cold water in it and keep covered for 15 mins.
Pour curdled milk into muslin cloth and tie it above the sink for about 15 minutes so that the whey gets drained easily.
Gently squeeze bag. Make sure that all the whey has drained.
Place chenna ( paneer) on a plain working surface and knead with the heal of the hand til the grains disappear and chenna becomes soft and creamy.
Heat a non stick pan. Add chenna and powdered sugar and cook for 2-3 minutes on a medium flame, stirring continuously. Switch off the heat. Let the mixture cool down.
Knead it again with the palm of the hand.
Slice the mango. Cover it evenly with the mixture. Garnish it with pistachios. Keep it in refrigerator for an hour. Cut it into pieces.

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