Cardamom Rosewater Sandesh: To be Diwali/Kali PujaTo celebrate the festival of lights, the husband and the 7 yo cleaned up the patio and put up lights while I tried to make some Cardamom Rosewater Sandesh or Sondesh, while trying to juggle a million things (okay, perhaps three). Being so far away from home, it is these little traditions that make us miss home just a little less.
Be sure to babysit your ricotta cheese while cooking - it will get grainy and will be difficult to mould into pretty shapes if it gets overcooked. That's what happened to me with this batch. I tried to multi-task and even though I was back almost every 30 seconds to check on it, I missed that perfect window and BOOM! It was overcooked. It tastes absolutely delicious so I am hoping everyone will overlook the slightly grainy texture in their mouth. Even though I had an extra tub of ricotta cheese, I just did not have the extra time to make it again and take photos.
Ingredients for Cardamom Rosewater Sandesh - Diwali/Kali Pujo Celebrations
- 1 tub of ricotta cheese (15 oz)
- 1/2 tsp of ground cardamom
- 2 tsp dried rose petals
- 2 tsp of rose water
- 3/4 Cup of sugar
- Little ghee to grease the pan
- Some crushed pistachio and
Take the ricotta cheese the sugar, cardamom powder, rose water in heavy bottomed pan greased with little ghee and and mix well. Put the heat on medium low and cook the ricotta-mixture, while stirring often till the mixture starts pulling away from the pan. Take it out on a plate and let it cool down a little. Once it is cool enough to handle mould it into your desired shape. I used mini cupcake liners serve the Sondesh/Sandesh.
Store leftovers in an airtight container and in the fridge.