Gluten-Free Sandesh with Palm Jaggery
I am super excited to share this Gluten-Free Sandesh recipe with Palm Jaggery. This simple recipe brings you the authentic taste of Sandesh with detailed easy steps!
Equipment
- 1-2 Sandesh Moulds Traditional wooden moulds used for shaping sweets
Ingredients
- 2 litres Milk (Whole or 2%) Organic
- 2 tbsp White Vinegar Gluten-Free
- 2 tbsp Cold Water
- 6 tbsp Palm Jaggery
- 4 tbsp Granulated White Sugar
Instructions
Making Paneer for Sandesh
- In a thick bottomed pan bring 2 litres of milk to a boil. I always add about 1/4 cup water to the pan before adding the milk as it helps avoid milk sticking to the bottom of the pan. (approximately takes 12-13 mins for a glass top oven)
- Pro Tip: Once the milk boils, remove it from heat, and let it cool for 2-3 minutes. This helps make the paneer softer when the acids are not added to boiling milk.
- Mix 2 tbsp of white vinegar with an equal amount of water and slowly add it to the milk, stirring continuously.
- The milk curdles and the whey starts turning greenish. Add ice cubes to stop the curdling process.
- Sieve the ingredients of the pan into a colander covered with a cotton/ muslin cloth to separate the paneer from the whey. Run cold water through the paneer.
- Squeeze out excess water from the cloth and let paneer hang for about 20-30 minutes or you can place a heavy object.
Adding Palm Jaggery
- Take the paneer out from the cloth onto a large dish and mash it with the palm of your hand to make it smooth. This will take about 5-7 minutes.
- Once the paneer is smooth, add in palm jaggery* and white granulated sugar, mixing them into the paneer while making sure there are no lumps/ big pieces of the jaggery.
- Gently knead the dough for about 3-4 minutes until the jaggery and sugar and well combined.
Cook the Mix
- In a thick bottomed pan, on low-medium heat, add 1 tbsp of ghee.
- Add the paneer mix onto the pan and cook on low heat for about 8-9 minutes, stirring every 1-2 minutes, making sure the mix doesn't stick to the pan
- The mix loses most of its moisture and starts leaving the sides
- You can also check the readiness of the dough by taking a small amount of the dough and make a small ball
- Turn off the heat and let the mix cool for about 6-8 minutes.
Shape and Serve
- If you have Sandesh moulds, grease them with a drop or 2 of ghee. If not, you can just shape them with your hands.
- When the dough cools down, take a small portion of the dough, form a little ball and press it onto the mould
- Shape the dough into Sandesh of your desired shapes.
- Enjoy these delicious treats with your friends and families!