Name: Baked Sandesh with Rabdi recipe by Uma Sarkar at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: For sandesh:; Milk - 1 litre; Date jaggery (Nolengur) - 1/2 cup; Cornflour - 1 tablespoon; For Rabdi:; Milk - 1/2 litre; Sugar - 2 tablespoon; Elaichi powder - 1/2 teaspoon; Lemon juice - 1-1/2 tablespoon; Chopped Badam and Pistachios - 1 tablespoon; For wick (tilli):; Grated Coconut - 1/2 cup; Sugar - 1 tablespoon; Elaichi powder - 1/2 teaspoon

ABOUT Baked Sandesh with Rabdi RECIPE

This sandesh is served with rabdi, which has pista and badam. I have given the Sandesh a 'diya' like shape and the wick (tilli) is made of coconut. This innovative look of age old traditional Sandesh is bound to take the limelight at every dinner. Three flavours served in one single sweet dish.

Ingredients Serving: 6

For sandesh:
Milk - 1 litre
Date jaggery (Nolengur) - 1/2 cup
Cornflour - 1 tablespoon
For Rabdi:
Milk - 1/2 litre
Sugar - 2 tablespoon
Elaichi powder - 1/2 teaspoon
Lemon juice - 1-1/2 tablespoon
Chopped Badam and Pistachios - 1 tablespoon
For wick (tilli):
Grated Coconut - 1/2 cup
Sugar - 1 tablespoon
Elaichi powder - 1/2 teaspoon

Instructions

For sandesh:
Boil the milk and add the lemon juice mixed with water to curdle the milk.
Wash the curdled milk and then hang it, to drain the water and solidify.
Take the cottage cheese, jaggery and cornflour, and blend it.
Put this mixture in a diya shaped mold and bake it in 230 degrees for 15 minutes.
After its baked take it out and keep it aside.
For rabdi:
Take the milk for rabdi and boil it till it is reduced to half.
Add the sugar and boil some more.
Add the chopped pistachios, and badam. Keep this aside.
For wick(tilli) :
Take the grated coconut, elaichi powder and sugar. Mix these ingredients together till the coconut is soft to touch.
Put this in Kadhai and cook till it is done. (Don't wait till the colour is changed and keep stirring to avoid that.)
Take it off the gas and when it's temperature has dropped down a bit take some and give it the shape of a wick (tilli) one by one.
Just before serving take the baked diyas and set the wick one by one. Put the rabdi in the void and serve.

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