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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.