Comments on: Sandesh

By: syeda

syeda — Fri, 06 Jan 2012 23:47:03 +0000

dear manjula i always try your recipe these are so good.i want to make paneer ,i live in usa ny from where i can get the muslin cloth to squeeze water or what i can use for that purpose, i will be very thankful.

By: Angel

Angel — Sun, 27 Mar 2011 01:21:05 +0000

Swagatika, If lemon juice is put in without diluting it will shock the milk, thus creating tough paneer. So the gentle/diluted lime juice is used. Once the milk is separated, and overcooked, it turns the milk-curds in to stretchy paneer (more like Mozzarella cheese). Hope this answers your query:)

By: Making Paneer | Manjula's Kitchen | Indian Vegetarian Recipes

Making Paneer | Manjula's Kitchen | Indian Vegetarian Recipes — Fri, 18 Mar 2011 21:11:35 +0000

[...] making Burfi or Sandesh I prefer whole milk. For Rasgulla or any variation of it like Chum Chum, Rasmalai etc I prefer to [...]

By: Manjula Jain

Manjula Jain — Fri, 11 Feb 2011 16:23:36 +0000

Shilpi,
I think you cokk the paneer too long.

By: Shilpi

Shilpi — Fri, 11 Feb 2011 11:43:42 +0000

manjula ji, i followed the same steps as u described in ur video, bt evn after making fresh paneer nd kneading it properly i was not able to make soft balls of paneer, due to which i cant be able to give any form to my sandesh….pls help me out….

By: lolita

lolita — Sun, 23 Jan 2011 02:43:44 +0000

Manjula, enjoyed your videos especially how to make paneer…etc! As a Bengali, from Kolkata and a lover of Sandesh, especially Nolan gur Sandesh I did not care for the inclusion of pineapple and saffron. The latter is really more north Indian…but not so prevalent in sandesh! But many thanks on making paneer!!

By: Dana

Dana — Sun, 16 Jan 2011 15:04:51 +0000

Dear Manjula,
Thank you very much for taking the time to post such wonderful recipes.
Today I tried Sandesh and everything went just perfect until I put it on heat.
After mixing in for 2 minutes, it started to become quite soft, moist. I used very low heat. Could it be that I added a little more sugar (brown sugar)? Could it be because of the pan I used (smaller with higher edges than yours) and this held more heat in the paneer?
I squeezed all the water I could from the paneer before making Sandesh.
Anyway, I took it away immediately and let it cool off a little, then I made the balls. They are a little crumbly but they hold together (at least until you take them to your mouth
Please tell me what I did wrong.
Thank you very much!
Dana from far away Romania

By: mekhala

mekhala — Wed, 24 Nov 2010 00:50:07 +0000

Thank you very much. Will try again and thanks for chomchom recipe… can’t wait to make it!

By: Manjula Jain

Manjula Jain — Wed, 24 Nov 2010 00:49:51 +0000

Pinky,
In Sandesh you are mixing the sugar into the uncooked Paneer so this should not become watery unless you did not squeeze enough water from paneer.

By: Manjula Jain

Manjula Jain — Wed, 24 Nov 2010 00:47:49 +0000

Mekhala,
In Sandesh you are mixing the sugar into the uncooked Paneer so this should not become watery unless you did not squeeze enough water from paneer.