DEDO-MONDA

Ingredients

• 950 g (1 seer) hard chhana (firm fresh paneer/chenna) (Use firm, well-drained chhana with as little moisture as possible. Press under a weight for at least 1 hour after making or purchasing.)
• 120 g (1/2 to 1 powa, approximately) khowa (mawa/khoya) (Khowa is dried, condensed whole milk solids. Use crumbled or grated khowa. 1 powa is roughly 233 g; use between 120 g and 233 g to taste.)
• 950 g (1 seer) sugar (Used to make a syrup for cooking the sandesh base.)
• 5 drops essence of rose (Use 4 to 5 drops. Add after the mixture is removed from heat to preserve the aroma.)
• 1 small pinch cardamom seeds, finely powdered (Use a little — just enough to lightly scent the mixture. Grind fresh seeds for best flavour.)
• 1 small handful (optional) pistachios, cut into small pieces (Optional garnish. Slice or roughly chop. Press a piece into the top of each finished pair if desired.)

Instructions

1. 1Place the sugar (950 g) into a wide, heavy-bottomed pan. Add just enough water to dissolve the sugar — approximately 300–400 ml — and stir to combine. Heat over medium heat, stirring gently until the sugar fully dissolves. Once dissolved, stop stirring and allow the syrup to come to a boil. Cook for 3–5 minutes until a light, slightly sticky one-thread syrup forms. To test: dip a clean spoon into the syrup, let it cool for a moment, then press a drop between your finger and thumb — when you pull them apart slowly, it should form a single thin thread. Remove from heat and set aside.
2. 2Crumble the hard chhana (950 g) finely with your hands or press through a sieve so there are no lumps. Crumble or grate the khowa (120–233 g) and add it to the chhana. Mix them together well until evenly combined. Return the sugar syrup pan to low-medium heat and bring it back to a gentle simmer. Add the chhana and khowa mixture into the syrup. Stir continuously with a wooden spoon or spatula, scraping the bottom and sides of the pan to prevent sticking and burning. Cook over low heat, stirring without stopping, until the mixture thickens and begins to pull away from the sides of the pan, forming a soft, cohesive mass that does not stick to your hand when lightly touched. This typically takes 15–25 minutes. Do not rush this step — cooking too fast on high heat will cause scorching.
3. 3Remove the pan from the heat. While the mixture is still warm, add 4 to 5 drops of essence of rose and a small pinch of finely powdered cardamom seeds. Stir thoroughly so the flavourings are evenly distributed throughout the mixture. If you are using pistachios, have the chopped pieces ready nearby — you will add them in a later step.
4. 4While the mixture is still warm enough to handle (not hot — let it cool for 1–2 minutes if needed), lightly grease your palms or dampen them with a little water to prevent sticking. Pinch off equal portions of the sandesh mixture and roll each one between your palms into a smooth round ball, roughly the size of a large marble or small walnut (about 3–4 cm diameter). Aim to make an even number of balls, since they will be joined in pairs. If using pistachios, press a small piece into the top of the balls at this stage if desired, or reserve them for pressing onto the finished pairs.
5. 5Place a clean, flat plate on a stable surface. One at a time, take each ball and throw it firmly downward onto the flat plate from a height of about 20–25 cm (8–10 inches). The force of impact will flatten one side of the ball into a disc shape with a flat face. Repeat for all balls. Work while the mixture is still warm and pliable — if it cools and hardens too much, the balls will not flatten properly. You can work in small batches if needed.
6. 6Immediately after flattening, while the pieces are still warm and sticky, press two flattened pieces together with their flat sides facing each other. Press gently but firmly so they bond together evenly. Repeat with all remaining pieces to form pairs. Work quickly while the mixture is still warm — the natural stickiness of the sandesh will help them adhere. Set each joined pair aside on a clean tray or plate without disturbing them.
7. 7Leave the joined pairs undisturbed at room temperature until they are fully cold. As they cool, the sandesh will firm up and the two halves will bond securely together — do not move or press them during this time. Once completely cold, they will hold their shape and the join will be stable. Serve at room temperature.