Kesar Sandesh (Indian Saffron-cheese fudge)

Kesar Sandesh (Indian Saffron-cheese fudge)

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Servings: 4
Calories: 179


  • 1/2 tsp Saffron kesar
  • 11 oz Full-cream milk
  • 4 tbsp Lemon nimbu juice
  • 2 1/2 oz Sugar powdered


  • Roast the saffron in a dry pan and pound to a fine powder. Dissolve in 2 tbsp hot milk. Keep aside.
  • Heat the full-cream milk in a pan on high heat; bring to a frothing boil, stirring continuously. Reduce heat and add lemon juice to curdle the milk. If the milk does not curdle, then add 1 more tbsp of lemon juice. Remove from heat and keep aside to cool.
  • Pour the cheese-whey mixture into a moist cheesecloth. Pick up the cheesecloth by its corners, twist it loosely just to seal the cheese inside and rinse under the tap for a few minutes. Hang the cloth for 20-30 minutes to allow the excess water to drain.
  • Remove the cheese on a clean work surface and crumble till it becomes fluffy and even. Blend in the sugar and knead till smooth and grainless.
  • Transfer the cheese-sugar mixture to a heavy-bottomed pan. Cook for 10 - 15 minutes or until the mixture becomes a little thick and glossy.
  • Divide the mixture into two portions. Mix the . dissolved saffron into one portion till it turns yellow. Divide the yellow cottage cheese mixture into 2 portions again.
  • Spread three alternate layers of yellow, white and yellow mixture on a buttered tray to form a 2 inch - thick cake. Keep aside to cool and then cut into 1 1/2 inch - thick squares. Arrange on a platter and serve.
Calories: 179 kcal
Carbohydrates: 28 g
Protein: 1 g
Fat: 8g
Saturated Fat: 2 g
Sodium: 62 mg
Potassium: 170 mg
Fiber: 1 g
Sugar: 27 g
Vitamin A: 15 IU
Vitamin C: 8 mg
Calcium: 11 mg
Iron: 1 mg
Dishes Puddings
Cuisine Indian
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