Sandesh Cake: East-West Combo

Shanti Tijoriwal blends a delectable mix of Indian and Western traditions to make this delicious dessert.


  1 gallon milk
  � cup lemon juice
  � cup sugar
  � tsp saffron
  1 tsp cardamom powder
  10-15 pcs strawberries
  10-15 pcs black berries
  15-20 pcs sliced almonds 
  10-15 pcs currant (kishmish)
  15-20 pcs sliced cashews
  10-15 pcs sliced pistachios


 Boil milk and add lemon juice gradually to make it into cottage cheese or chhena.

Drain extra water in a sieve and pour the cheese on a thin cotton cloth.

 Hang the cheese in the cloth for about 10-15 min to drain out any remaining water.
 Add sugar and stir well, either by hand or in a blender.
 Add cardamom and saffron, cook the cheese in low heat for about 1-2 min and then stir well in high heat for about 4-5 min till the color changes to cream. 
 Spread the paste in a tray and decorate with remaining ingredients as shown.
 Refrigerate the cake and serve when mildly cold.
 Shanti Tijoriwal is a homemaker. She lives in San Bruno, Calif.

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