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Sandesh (mithai)


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A light creamy delicacy from west bengal made with curdled milk.

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Preparation Time: 
Cooking Time: 
Makes 0.75 cups
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Ingredients

1 1/4 cups chenna
1/4 cup sugar

Method
  1. Add the sugar to the chenna and mix gently.
  2. Cook on a very low flame in a kadhai stirring continuously with a flat wooden spoon.
  3. Remove the kadhai from the flame at regular intervals so as not to overheat the sandesh. If it does over heat, it will become grainy and fat will separate.
  4. The sandesh is ready when it leaves the sides of the kadhai and is neither too dry not too moist. It should have the consistency of a very soft dough.
  5. The sandesh should be used immediately for making various shapes and garnishes.
RECIPE SOURCE : MithaiBuy this cookbook
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1 CRITICAL REVIEW

The most Helpful Critical review

 Reviewed By
gaurava, October 28, 2011

I am still looking for the perfect recipe of making sandesh... in this recipe they state it leaves the sides ...mine never leaves the side of the pan so early...and it gets overcooked and hence very hard...

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Helpful reviews for this recipe
Reviewed October 28, 2011 by gaurava

I am still looking for the perfect recipe of making sandesh... in this recipe they state it leaves the sides ...mine never leaves the side of the pan so early...and it gets overcooked and hence very hard...

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