Liquid Date Palm Jaggery (known as Nolen Gur)...1/2cup
Chopped Puremart walnuts...3tspn
Aam papad...1 bar (need 10 aam papad sheets)
Heat a pan, add liquid jaggery, crumbled tofu, cardamom powder & roasted chopped walnuts.
Soak 4 to 5 saffron strings in 3 tsp hot soya milk (you can use any milk or hot water) & mix it to the Sandesh mixture.
Stir it constantly to avoid burning. When it will start to leave the sides of the pan, switch off the flame.
Make it cool for few minutes & then mash it well.
Take out some aam papad sheets from the bar. Put 1tspn Sandesh mixture inside it & wrap it well.
Sprinkle some saffron string & put 1 clove on the top of the Sandesh.
Keep it in the fridge for half an hour & then serve.