|Condensed milk||1⁄2 Can (5 oz)|
|Full cream milk||1 Tablespoon|
|Powdered sugar||1 Tablespoon|
|Milkmaid||1⁄2 Can (5 oz)|
|Milk||2 Cup (32 tbs)|
|Elaichi||2 , powdered|
1 Lightly grease a large plate or a tray.
2 In a blender jar, add all the ingredients together.
3 Blend well to get a smooth paste.
4 In a thick-bottomed pan, heat the mixture thoroughly.
5 Lower the heat and cook stirring constantly.
6 Simmer for 15 to 20 minutes or until dry enough.
7 Pour the mixture into the prepared plate.
8 Allow to cool.
9 Cut into desired shape and size or roll the mixture into even sized balls, using your hands.
10 For the malai, In a pan, add milk and condensed milk.
11 Gradually bring to a boil.
12 Add in the elaichi powder.
13 In a small bowl, dissolve cornflour in water to make a paste.
14 Stir into the milk, mixing constantly.
15 Lower the heat and cook for 3 to 5 minutes.
16 On a serving dish, arrange the sandesh pieces.
17 Pour the malai on top.
18 Decorate with silver leaf and place in the refrigerator to chill.
19 Serve chilled.