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SANDESH
•
curd from 1/2 gallon of milk
• 1 teaspoon rose water (opt.)
• 1/4 cups sugar (not more than 1 part sugar to 4 parts curd)
Let
curd hang 4-5 hours. Remove curd from muslin and knead on a smooth surface
until curd is smooth and oily. Mix curd and sugar and rosewater together
in a small pot and place on a very low heat. Be very careful not to
burn it. Stir constantly until curd begins to pull away from the pan
and is not so sticky. Remove and knead again. Roll into balls.
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This Recipe is Copyright © -2006 The Bhaktivedanta Book Trust International. All rights reserved.
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