Sugar : 1 to 1 and 1/2 cup

1)Boil the milk in a heavy bottomed pan at medium heat stirring occasionally .When the milk starts boiling  add the lemon juice and increase the flame little bit to enhance coagulation.As soon as the milk starts to curdle and whey is separated from the curd turn of the heat,otherwise the chenna(paneer)will become stiff.Drain the whey from the milk fat by using a strainer lined with a cheesecloth or muslin cloth for about 10 minutes.

2)Once the chenna is drained place it in a clean and dry surface. With the heel of the palm knead it well till it rolls into a smooth soft dough.

Kneading the ‘chenna’ into a smooth and soft dough

3)Put the chenna dough in a heavy bottomed flat plan along with sugar, khoya/milk solids(if using) and cocoa powder.Keep stirring it continuously to remove the raw taste of chenna  for about 5-6 minutes at a very low flame(some time putting of the flame in between if required) to avoid burning of the mixture.If you want to make a ‘norom pak'(softer version)  shondesh then don’t keep it on flame for a very long time.

4)Take the mix, of the pan and mould them or give desired shaped when still little warm.

5) For making the garnishing,  in a double boiler take the cream , chocolate bar by breaking it into small chunks and sugar,simmering slowly while stirring continuously .Once the chocolate has melted,spoon the  hot chocolate ganache  in the centre of the shondesh by making a small   well with the tip of your finger.Dust it with  your choice of crushed nuts.

You can refrigerate this in an  airtight box,however, preferably serve this at room temperature. Shondesh tastes best when it is served fresh or after  being refrigerated for just a few hours.

Note :

• Double boiler– A double boiler can be made by placing a bowl on top of a pot containing simmering water. In this case double boiler is used to avoid burning of the chocolate in direct   contact with heat.
• Garnishing can be done simply by drizzling the chocolate ganache on top of the shondesh or by          sprinkling  chocolate sprinklers or cocoa powder or drinking chocolate.
• Adding Khoya or milk solids to this shondesh only adds to the taste,however, it is not a compulsory     ingredient.
• This recipe will make about 24 shondesh
• Bong Appetite’s tips : The best way to enjoy this shondesh is to serve it at room temperature or slightly chilled with the chocolate ganache bit lukewarm and done just before serving