Lakanto Makes Navratri Special: Guilt-Free Bengali Sandesh Recipe
The festivities are here, and with it, all the sweetness that the season brings. From Navratri to Diwali and beyond, every festive occasion has its list of mithai that bring the celebrations to life.
But if you’re on a diet, or watching your sugar, a lot of that sweetness goes away.
What if we told you that you could keep all of that joy that mithai brings you, and get rid of all the bad stuff that comes with sugar anyway? After all, that’s why Lakanto Monkfruit Sweeteners are so amazing. They cook and bake just like sugar, and work really well not just for western desserts, but for Indian ones too.
Want to give Lakanto a try this festival? Try this deliciously simple Bengali Sandesh recipe that’s sure to leave you asking for more, and can be made and enjoyed without guilt or second thoughts.
What you’ll need
- 2 litres full cream milk
- 3 tbsp lemon juice
- ½ cup Lakanto Golden Monkfruit Sweetener
- ¼ tsp cardamom powder
- 3 tbsp tutti frutti (almonds or pistachios to garnish)
- Boil 2 litres of full cream milk in a thick bottomed pan, while stirring occasionally.
- Take the pan off the heat add add 3 tbsp of lemon juice.
- Mix well until the milk curdles, adding more lemon juice if required.
- Drain the curdled milk away with a muslin cloth.
- Rinse with cold water to remove the lemon flavour, making sure the chenna remains soft.
- Squeeze the muslin cloth and drain off the water.
- Hang the chenna in the muslin cloth, along with curdled milk for 30 minutes. Hanging the mixture for longer could leave it far too dry.
- Wait 30 minutes, and then mash for 10 minutes until the curdled milk turns smooth and soft to make preparing the balls easy.
- Add ½ cup Lakanto Golden Monkfruit Sweetener and combine well.
- Transfer the paneer dough onto a kadai, cooking it on low flame by spreading and mashing it down well.
- Cook for 5 minutes or till the paneer dough is cooked well. Be careful not to overcook the dough, as all the moisture will evaporate.
- Sprinkle in the cardamom powder and mix well.
- Ccool for 5 minutes.
- Mold once it’s cool and make a dent in the centre for the garnish.
- Garnish sandesh with almonds or pistachios and serve.
So easy. So delicious. Give it a shot and share your efforts with us on Instagram @lakanto_in! We sure love it, and are sure you will too.