A yummy sweet from the streets of Kolkata.MAKHA SANDESHIngredients2 litres buffalo milk2-3 tablespoons yogurt1 teaspoon green cardamom powder¾ cup castor sugar½ cup grated khoya1 tablespoon mixed slivered nuts + for garnishing (pistachios and almonds)Method 1. Heat milk in a non-stick pan and bring to a boil. Add yogurt and cook till it curdles, stirring continuously. 2. Remove from heat and drain the excess liquid in a colander through a muslin cloth. 3. Dip the muslin cloth in ice-water for a few minutes. Squeeze out the excess moisture and transfer the chhena to a plate. 4. Add cardamom powder, sugar and khoya and mix well. 5. Heat a non-stick pan. Add the chhena mixture and 1 tablespoon nuts, mix well and cook for a 1-2 minutes. 6. Transfer to a barfi tray and spread evenly. Garnish with nuts andset aside to cool to room temperature. 7. Serve. Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor #MakhaSandesh
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