Kesar - Pista Sondesh Modak / Mithai

By Sanika SN  |  13th Apr 2018  |  
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  • Photo of Kesar - Pista Sondesh Modak / Mithai by Sanika SN at BetterButter
Kesar - Pista Sondesh Modak / Mithaiby Sanika SN
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About Kesar - Pista Sondesh Modak / Mithai Recipe

An elegant and delicious Bengali Sweet made of Chenna

Kesar - Pista Sondesh Modak / Mithai

Ingredients to make Kesar - Pista Sondesh Modak / Mithai

  • 1 Litre full-fat Milk
  • 3-4 Tablespoons of sugar ( Adjust according to your taste )
  • 2 Tablespoons of lemon juice
  • 1/ 2 Teaspoon saffron strands
  • 1/4 Teaspoon Green cardamom Powder
  • Slivered pistachio for garnishing
  • Ice cubes

How to make Kesar - Pista Sondesh Modak / Mithai

  1. Boil milk in hard-bottomed vessel .
  2. When milk reaches boiling point, slowly add lemon juice and keep stirring continously.
  3. Milk will start curdling and whey separates.
  4. Add some ice-cubes and switch off gas.
  5. Once ice melts completely , pour curdled milk onto cheesecloth or muslin cloth and drain completely.
  6. Squeeze out water and wash under cold water to get rid off citrus flavour.
  7. Hang it for 30 minutes.
  8. After 30 minutes, remove ready chenna or paneer onto a plate and knead it well for about 7-8 mintues till it becomes soft, smooth.
  9. Add Saffron strands and knead well.
  10. In a non-stick pan, on low heat stir this mixture continuously for about 4-5 minutes or until mixture starts coming together. (Do not dry paneer mixture otherwise it will become chewy, rubbery)
  11. Remove it onto a plate and add cardamom powder.
  12. Let the mixture warm or cool a bit.
  13. Knead the mixture well.
  14. You can grease Terracota Sandesh Mold or any plastic Modak Mold with little butter / Ghee.
  15. Now take out the warm Paneer mixture and immediately shape with molds.
  16. Garnish it with Pistachios and serve 

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