- Heat the milk and reduce to make khoya. Do it by constantly stirring on low to medium flame. It may take 1.5 to 2 hours.
- Just before the milk gets completely reduced, add powdered sugar portion by portion and mix very properly. Here I use Dates plum jaggery, for more authentic taste and flavor. Check for the lumps and mix well.
- To check if the milk is properly done, take out a little portion and cool it down. Now, try making ball with the same and if it is not sticking in your hand, it’s done.
- Rub a tray with ghee and quickly transfer the reduced milk on the tray. Rub all your moulds (or single mould) with ghee.
- Now, rub little oil in your hand and take small portion of the reduced milk and make ball with the help of your palm. Press it on the mould and with your fingers, adjust the edges. Pull out lightly from the mould and keep on a separate tray.
- Let the Sondesh to cool down completely and it's done.
