Bengali Saffron Cheese Dessert Indian Recipe

Bengali Saffron Cheese Dessert Indian Recipe

Ingredients

• recipe for : Sandesh 10 to 12
• 1 1/2 teaspoons apple cider vinegar 2 tablespoons water
• 4 to 6 tablespoons finely ground raw sugar or other fine vegan sugar
• 1/8 teaspoon cardamom powder (optional)
• 1/4 teaspoon saffron strands (6 to 8 strands)
• good pinch of salt 1/2 teaspoon nutritional yeast (optional)
• 1 to 3 teaspoons coconut flour or oat flour 2 teaspoons or more soymilk powder
• 1 tablespoon or more blanched almond flour sliced pistachios, for garnish.

Method

1. Blend the cashews with the soymilk until well combined Strain to remove any pieces
2. Pour the soymilk into a deep heavy bottom pan and bring to a rolling boil over medium-high heat, 5 to 7 minutes Stir occasionally so the milk does not burn or boil over
3. Mix lemon juice, vinegar, and water in a bowl Add the mixture to the milk
4. Mix well for half a minute and take off heat Let it sit for 10 minutes.
5. The milk should curdle completely.
6. Strain the curdled milk through a cheese cloth or muslin cloth Wash the cheese with cold water while still in the cloth, then fold the cloth and squeeze out as much water as you can by squeezing lightly.
7. Wrap in paper towels, cover with a heavy weight and let it sit for half an hour to drain.
8. Transfer the soy cheese from the cloth to a bowl.
9. Add sugar, cardamom, saffron, salt, and nutritional yeast Mix well for a minute so the sugar and saffron are incorporated well
10. Taste and add more sugar if needed The mixture will become pasty because of the sugar
11. Add coconut flour and soy milk powder and mix in Use one or both
12. Add in almond flour and mix well Let the mixture chill for an hour or so before shaping into balls
13. If the mixture is still very sticky, add a teaspoon more coconut flour or soy milk powder and shape into balls Top the balls with sliced pistachios or almonds
14. Variations: : Shape these into fudgy squares: Pat the mixture onto parchment.
15. Chill for half an hour, slice and serve.

Make a cheesecake with the filling: Fill up your favorite cheesecake crust with the mixture.

1. Chill for a few hours, slice and serve.

Make this with tofu: Use a neutral-tasting firm tofu.

1. Use 6 to 7 ounces of well-pressed tofu.
2. Press for an hour or longer to remove as much moisture as possible.
3. Knead the tofu in a bowl until smooth, 2 to 3 minutes.
4. Then proceed with step 3.

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