Pineapple Sandesh Recipe

• 5-6 Fresh pineapple slices (thick)
• 1 ltr Milk
• 1 Cup fresh curd
• 1/2 Lemon juice
• 1 Glass chilled water
• 2 tbsp Sugar
• 4-5 Drops vanilla essence

• Chop the pineapple into tiny pieces (after discarding ‘eyes’ and ‘bone’).
• On low heat, put chopped pineapple in a pan and sprinkle 1 tsp sugar over it.
• Add 1 tbsp water and cook while stirring till pineapple turns soft.
• Remove the pan from heat and allow the contents to cool.
• When cooled, drain it through a colander.
• Add lemon juice in 1/2 glass water.
• Pour milk in a deep pan and boil.
• Add curd and mix gently to curdle.
• Add lemon-water mixture in it to curdle completely.
• When transparency appears in the mixture, take off heat and add a glass of chilled water.
• Let it cool for 2 minutes and drain through a muslin cloth to collect remaining chhena.
• To cool and wash chhena well, hold the cloth containing chhena like a pouch under running cold water.
• Press out gently to remove excess water.
• Now remove the chhena from cloth and put it into a vessel.
• Add sugar and heat gently, stirring constantly until dissolved.
• Take off fire and cool to room temperature.
• Churn this sweet chhena in a mixie until very smooth.
• Take pineapple in a small cloth and squeeze gently to remove excess water.
• Blend this in mixie with vanilla essence till crushed.
• Add this crushed pineapple to chhena and mix well.
• Spread the mixture on a plate and put it into refrigerator to set and chill.
• When almost set, press portions of the mixture into desired moulds.
• Allow to set like a soft pudding.
• Cut and serve chilled.