Sandesh
Sandesh is a traditional Bengali sweet made from chhena (fresh paneer) and sugar. It has a delicate, melt-in-your-mouth texture and a subtly sweet flavor. This recipe offers a simple way to create this classic Indian dessert at home.
An original recipe by Forkin
- Total time
- 1 hr 35 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 224 kcal
Allergen information: may contain milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1,000 mlwhole milk
- 30 mllemon juice
- 50 ggranulated sugar
- 0.5 tspcardamom powder(optional)
garnish
- 1 tbsppistachio, chopped(optional)
Equipment
pot · muslin cloth · plate · shallow pan · colander
The method
Step by step
- 1
Pour the whole milk into a heavy-bottomed pot and bring it to a rolling boil over medium heat, stirring occasionally to prevent scorching.
About 10 min
- 2
Once the milk boils, reduce the heat to low and gradually add the lemon juice, stirring gently until the milk curdles completely.
About 2 min
Cook’s note: Do not add all the lemon juice at once; add it slowly until the whey separates clearly from the solids.
- 3
Remove the pot from heat and let it rest for 1-2 minutes to allow the chhena (curds) to fully form.
About 2 min
- 4
Line a colander with a clean muslin cloth or cheesecloth and carefully pour the curdled milk into it to separate the chhena from the whey.
About 1 min
Cook’s note: Reserve the whey for other uses like kneading dough or making soups, as it's nutritious.
- 5
Gather the edges of the cloth and gently squeeze out excess water from the chhena. Be careful not to squeeze too hard, as it should retain some moisture.
About 2 min
Cook’s note: The chhena should be crumbly but still slightly moist. Too dry and it will be hard; too wet and it will stick.
- 6
Rinse the chhena under cold running water for a minute to remove any lingering lemon flavor.
About 1 min
- 7
Squeeze out the water again, then hang the chhena for at least 30-60 minutes to drain further, until it's firm but pliable.
About 1 hr
Cook’s note: Hanging it allows gravity to do most of the work, ensuring an even consistency.
- 8
Transfer the drained chhena to a wide, shallow pan or heavy-bottomed kadhai.
About 1 min
- 9
Add the granulated sugar and cardamom powder (if using) to the chhena.
- 10
Knead the chhena and sugar mixture with the heel of your palm for about 5-7 minutes until it becomes smooth and lump-free.
About 7 min
Cook’s note: This step is crucial for achieving the smooth texture of sandesh. Don't skip it!
- 11
Place the pan over low heat and cook, stirring continuously, for 3-5 minutes, until the mixture just starts to come together and leaves the sides of the pan.
About 5 min
Cook’s note: Do not overcook, or the sandesh will become grainy and hard. It should still be soft and pliable.
- 12
Remove from heat and transfer the mixture to a plate. Let it cool slightly until it's comfortable to handle.
About 5 min
- 13
While still warm, divide the mixture into small, equal portions and shape them into desired forms, such as round or oval patties.
About 5 min
Cook’s note: You can use sweet molds for traditional designs, or simply flatten them with your palm.
- 14
Garnish with chopped pistachio if desired.
- 15
Chill the sandesh in the refrigerator for at least 1 hour before serving.
About 1 hr
Cook’s note: Chilling helps them firm up and enhances the flavor.
Per serving
Nutrition
- Calories
- 224.3kcal
- Protein
- 8.8g
- Carbs
- 26g
- Fat
- 10g
- Fibre
- 0.5g
- Sugar
- 24.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store sandesh in an airtight container in the refrigerator.
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