Ajnavi Sandesh

• 2 liters milk
• 200 g sugar
• 200 g very thick kheer
• saffron strand

1. Bring milk to a boil.
2. Add little yoghurt.
3. Let the milk curdle.
4. Take off fire.
5. Keep aside.
6. Place this in a thick muslin cloth and hang till whey drains off.
7. Blend all ingredients.
8. Pour into a container.
9. Cover with foil.
10. Steam in a pressure cooker for 15 minutes.
11. Take out.
12. Mould into desired shapes.
13. Serve decorated with silver paper.

liters milk, sugar, kheer, saffron

Taken from www.food.com/recipe/ajnavi-sandesh-14821 (may not work)