This lovely mithai gets made in ten minutes- really!
The festive season is here with Navratra Sthapna today.
I made Kesar Sandesh and Nolen Gur (Date palm jaggery) Sandesh this morning and it took all of 20 minutes counting the making of paneer and cooling it.
It’s a two ingredient recipe apart from the flavours you’d like to add!

You basically need paneer and a sweetener. You may use powdered sugar/boora or nolen gur aka palm date jaggery.

A litre of milk (not skimmed) and 2 tsp lemon juice
3-4 tbsp nolen gur or powdered sugar
Nolen gur needs to flavours but when making with sugar add a tsp of powdered cardamom and 6-7 strands of saffron (kesar) rubbed with a couple of drops of milk.
Bring the milk to a rolling boil and add the lemon juice so that it splits clearly into solids and the green watery whey.
Drain and wash well to get rid of the lemon smell and tartness. Let drain for 20-25 minutes in the strainer.
Take the crumbly paneer in a thali and rub with the heels of your palm to get smooth dough like texture. The paneer should release some ghee onto your palms. At this stage, add the sugar and flavours of choice.

For  Nolen gur Sandesh add 3-4 tbsp of the thick treacly gud and mix well till incorporated into the paneer/chhena. Check if it is sweet enough for you , else add more.

For Kesar Sandesh, add 3 tbsp of powdered sugar, a tsp cardamom powder and the kesar rubbed with milk drops and mix till incorporated into the paneer. Check for sugar and adjust accordingly.

Move the paneer mixture to a non-stick pan and cook over medium heat for 3-4 minutes. DO NOT overcook else it gets too dry and crumbly. Take off heat and spread in a wide dish to cool. While it is still warm, give it a quick knead and shape into balls or pedas. If you have sandesh moulds, grease them with ghee, take a tbsp mixture, make a ball and press into mould. Gently remove. Leave open to dry for some time.