Bengali Pistachio Sweet Sandesh Mishti

Sandesh Mishti
From Petrina Verma Sarkar,
Your Guide to Indian Food.
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No Bengali meal is complete without mishti or sweets and none is more loved by the Bengalis than Sandesh. It is surprisingly easy to make. Being a milk-based sweet, Sandesh doesn’t last long so consume it as soon as possible. Given how tasty it is, that shouldn’t be a problem.
INGREDIENTS:

400 gms fresh paneer (hang to drain whey completely)
2 tsps milk powder
½ cup finely powdered sugar
½ tsp pistachio essence
8-10 of pistachios cut into slivers
10-12 almonds cut into slivers
½ tsp cardamom powder
A few saffron strands
1 tbsp warm milk (to soak saffron)
Ghee to lightly grease moulds
Moulds of any shape you like
PREPARATION:

Soak almond and pistachio slivers and saffron in warm milk. Keep aside.
Mix the paneer and corn flour in a pan and cook on a medium flame stirring continuously for 3-4 minutes.
Allow the mixture to cool.
Add sugar and essence and mix until smooth dough is formed.
Lightly grease the moulds with ghee.Press some of the prepared paneer mixture on top of the topping in each mould and shape.
Chill for a few hours, unmould carefully and serve.