I have recreated this recipe from. She always gives me such beautifully cooked and photographed recipe; like this one below:
For the Sandesh
375 g ricotta cheese
25 ml thickened cream
3-6 Tbs sugar
For the Malai
1 L full cream milk
350 g condense milk
a few strand of saffron
2 cardoman pods, crush lightly
Pre heat the oven at 180 degree C. In a large mix well the ricotta, sugar, thickened cream. Divide the mix into 4 equal parts in the dariols.
Smooth out the ricotta cheese mixture with table spoon and gives a gentle knock on the bench so they have smooth even surface.
Take a large oven proof tray. Place the dariols in it. Fill with water till it touches about half the surface of the dariols. Place the tray in oven and bake for 30-45 minutes.
Meantime, make the malai. Take a large saucepan. Add milk, saffron and cardoman pods. Cook the milk stirring intermittently and also scrape the milk solids off the saucepan walls from time to time.
Once milk mixture reduces to half, add condensed milk. Stir to mix well. Simmer for another 5-10 minutes and the Malai will be ready. Remove the tray from the oven. Insert skewer and test if the sandesh is fully done. It should come out clean.
Remove the dariols from the water bath. Pour the thickened milk over the sandesh upto the brim. Increase oven to 220 degree C. Switch on only the grill mode.
You can place the dariols in without water as close to the grill beams for 8-15 minutes or till you get a lovely caramelised top. Remove from the oven. (I put my a shelf below, not too close).
Garnish with strawberry and blueberry or anything you wish like nuts, edible flowers. Serve hot or cold according to your choice. I serve mine hot (rested 10-15 minutes).
Note: Oven temperature vary. You might need less time to cook Sandesh. You can use cottage cheese and instead of thickened milk use Khoya, Milk Solids, skip if you don’t have. You don’t have to use cardoman pods and saffron if you don’t want to.