Mohan bhog, a sweet Bengali dessert made with fresh cheese

Directions

1. Bring 1 liter of whole milk to a boil. Once it boils, add 2 tablespoons of yogurt and stir gently. The yogurt prevents the sour taste in the paneer, unlike lemon or vinegar. ⏱ ≈ 10 min
2. When the milk curdles, the cheese separates. Filter it through muslin and rinse it with cold water to remove any acidity. Tie the cloth and hang it for 30 minutes to drain the water. ⏱ 30 min
3. While preparing the sauce, bring 500 ml of milk to a boil in a saucepan. Add 2 tablespoons of sugar and stir until the milk thickens. Remove from heat and let it cool. ⏱ ≈ 20 min
4. Place the chhena on a plate and knead it by hand for 5 to 6 minutes, until it is smooth and pliable, with no lumps. Form a smooth ball of dough. ⏱ 6 min
5. Divide the dough into small balls, flatten them into round “sandesh” shapes, and gently press a small indentation in the center with your finger. ≈ 10 min
6. Prepare the syrup: in a separate pot, bring together 200g of sugar and water to a boil, until the mixture thickens slightly. ⏱ ≈ 10 min
7. Place the balls in the boiling syrup, cover, reduce the heat, and let them cook for 20 minutes, ensuring that the steam doesn’t escape. They will have puffed up considerably. Turn off the heat and let them cool. ⏱ 20 min
8. Remove the balls from the syrup and press them to extract the syrup, then immerse them in the thickened sweetened milk: they will absorb it and expand. ⏱ ≈ 10 min
9. Remove them from the milk, place them on a plate, then dip them back into the thickened milk and return them to the plate. ⏱ ≈ 30 min
10. Surround each ball with a little mawa, pour the remaining thickened milk into the center, and garnish with chopped pistachios or cashews. Serve immediately. ⏱ ≈ 10 min