Chhana – Pistachio Burfi Recipe

Ingredients

• 250 grams chhana
• 200 grams fresh paneer
• 1/2 cup powdered sugar (adjust to taste)
• 2-3 tablespoons finely chopped pistachios
• 1/4 teaspoon cardamom powder
• 1/4 tablespoon clove powder
• 1 pinch flour for kneading
• A few drops of rose water (optional, for flavor)
• as needed Extra chopped pistachios, almonds for garnishing

Steps

1. Prepare the Chhana: If you're using store-bought chhana, crumble it well to ensure there are no lumps. If you're making chhana at home, tie the chhana in a muslin cloth and hang it for about 30 minutes to drain excess water. Then, crumble the chhana in a bowl.
2. Knead the Chhana: Knead the crumbled chhana with your hands for about 5-7 minutes until it becomes smooth and soft. Add a pinch of flour of kneading better.
3. Add Sugar and Pistachios: Add the powdered sugar, finely chopped paste of pistachios, cardamom powder, clove powder, and rose water (if using) to the kneaded chhana. Mix everything well to combine.
4. Cook the Mixture (Optional): Some recipes call for cooking the chhana mixture in a non-stick pan on low heat for about 5-7 minutes to remove excess moisture. This step is optional and can be skipped if you prefer a softer texture.
5. Shape the Sandesh: Take small portions of the chhana mixture and shape them into small, round sandesh or you can pour the whole combined chhana dough in an adjusted pan that is to use molds to create different shapes if you like.
6. Garnish: Garnish each sandesh with a few chopped pistachios, chopped almonds on top.
7. Chill and Serve: Place the sandesh in the refrigerator for about an hour to chill and set. Serve chilled and enjoy the delicious Chhana Pistachio Sandesh! Yummy.