IngredientsTofu...200gm
Puremart Saffron...1/4teaspn
Liquid Date Palm Jaggery (known as Nolen Gur)...1/2cup
Chopped Puremart walnuts...3tspn
Cardamom powder...1/4teaspn
Aam papad...1 bar (need 10 aam papad sheets)
MethodHeat a pan, add liquid jaggery, crumbled tofu, cardamom
powder & roasted chopped walnuts.
Soak 4
to 5 saffron strings in 3 tsp hot soya milk (you can use any milk or hot
water) & mix it to the Sandesh mixture.
Stir it
constantly to avoid burning. When it will start to leave the sides of the pan,
switch off the flame.
Make it
cool for few minutes & then mash it well.
Take out
some aam papad sheets from the bar. Put 1tspn Sandesh mixture inside it &
wrap it well.
Sprinkle
some saffron string & put 1 clove on the top of the Sandesh.
Keep it
in the fridge for half an hour & then serve.
