| STEP 1: Prepare the soft cottage cheese by hanging it in a cloth to drain the water. |
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| STEP 2: Divide the cottage cheese into two parts. Mix sugar into one portion and jaggery into the other. |
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| STEP 3: Cook both the mixtures separately till they become dry and powdery. Set aside to cool. |
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| STEP 4: When cool enough, knead both the mixtures together. |
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| STEP 5: Put the mixture in small fudge moulds and press so that the mixture takes the shape of the mould. |
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| STEP 6: Garnish with pistachio nuts and almonds. |
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| STEP 7: Serve cold. |
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| Sandesh can be kept refrigerated for up to 4 days. |
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