Sandesh ( Mithai )
by Tarla Dalal
3/5 stars 67% LIKED IT
2 GOOD - 1 BAD
Added to 608 cookbooks
This recipe has been viewed 63313 times
A light creamy delicacy from west bengal made with curdled milk. It is an art to make this recipe which requires practice and patience.
- Allow the chenna to cool little, add the sugar and mix gently.
- Transfer to a non-stick pan and cook on a slow flame for 2 to 3 minutes, while stirring continuously.
- Remove from the flame and transfer to a plate, knead to remove the lumps, it should have the consistency of a very soft dough.
- The sandesh should be used immediately for making various shapes and garnishes.
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.