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Rose Sandesh recipe | Bengali Rose Paneer Sandesh | Golap Sandesh |
Tarla Dalal
24 November, 2015
Table of Content
Rose Sandesh recipe | Bengali Rose Paneer Sandesh | Golap Sandesh |
Rose Sandesh, also known as Bengali Rose Paneer Sandesh or Golap Sandesh, is an extremely beloved sweet from Bengal, famous for its delicate texture and captivating rose fragrance. This is a dish that delights the heart with its melt-in-the-mouth texture and charming rose aroma. Although Sandesh can be made quickly using readymade paneer, nothing can match the texture you get with soft, homemade paneer, and it only takes a few more minutes to curdle the milk and strain it.
The excellence of this Rose Sandesh lies in its carefully selected ingredients, with an emphasis on its freshness and purity. The main component is 2 cups full-fat milk, which is used to make fresh paneer. For flavor, 1 tablespoon rose syrup, 5 drops rose essence, and 1 1/2 tablespoons powdered sugar are used. For garnishing, 1 tablespoon finely chopped almonds (badam), 1 tablespoon finely chopped pistachios, and shredded rose petals make it even more attractive.
The process of making Sandesh begins with preparing paneer from scratch, which is crucial for its texture. In a deep non-stick pan, milk is boiled on a high flame for 3 to 4 minutes, stirring occasionally. Then, lemon juiceis added and mixed well, and the mixture is cooked on a slow flame for 1 minute while stirring continuously so that the milk curdles. The curdled mixture is strained using a sieve, and all the whey is allowed to drain out, giving us soft and granular paneer.
The freshly prepared paneer is then transformed into the Sandesh mixture. This paneer, powdered sugar, rose syrup, and rose essence are thoroughly mixed in a large thali. This mixture is transferred to a mixer and blended with 1 tablespoon milk until it becomes coarse. This step ensures that all flavors are well combined and the mixture gets a smooth but slightly granular texture that is the hallmark of Sandesh.
After the mixture is ready, it's time to shape it. The mixture is divided into 7 equal portions, and each portion is rolled into a ball and then lightly flattened. A depression is made in the center using your index finger. Finally, it is garnished with almonds, pistachios, and rose petals, which enhances its aesthetic appeal and taste.
The final step is chilling and serving the Sandesh. The prepared Sandesh pieces are kept in the fridge for 30 minutes to set and allow their flavors to meld well. This sweet is easy to make and can also be prepared in large quantities and stored in the fridge for 3-4 days, making it a convenient option for special occasions or whenever you crave something sweet.
Tags
Preparation Time
5 Mins
Cooking Time
7 Mins
Total Time
12 Mins
Makes
10 servings
Ingredients
for Rose Sandesh
1 tbsp rose syrup
5 drops rose essence
2 cups full-fat milk
1 tbsp lemon juice
1 1/2 tbsp powdered sugar
1 tbsp milk
For The Garnish
1 tbsp finely chopped almonds (badam)
1 tbsp finely chopped pistachios
shredded rose petals
Method
for Rose Sandesh recipe
- Boil the milk in a deep non-stick pan on a high flame for 3 to 4 minutes, while stirring occasionally.
- Put the lemon juice, mix well and cook on a slow flame for 1 minute, while stirring continuously.
- Strain the mixture using a strainer and allow all the whey to drain out.
- Combine the paneer, powdered sugar, rose sherbat and rose essence in a big thali and mix very well.
- Transfer the mixture into a mixer and blend along with 1 tbsp of milk till coarse.
- Divide the mixture into 7 equal portions and roll each portion into a ball and then flatten it lightly. Make a depression in the centre using your index finger.
- Finally garnish it with almonds, pistachios and rose petals.
- Put in the fridge for 30 minutes and serve.
Rose Sandesh recipe with step by step photos
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Boil the 2 cups full-fat milk in a deep non-stick pan on a high flame for 3 to 4 minutes, while stirring occasionally.
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Put the 1 tbsp lemon juice, mix well and cook on a slow flame for 1 minute, while stirring continuously.
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Strain the mixture using a strainer and allow all the whey to drain out.
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Combine the paneer, 1 1/2 tbsp powdered sugar, 1 tbsp rose syrup and 5 drops rose essence in a big thali and mix very well.
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Transfer the mixture into a mixer and blend along with 1 tbsp milk till coarse.
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Divide the mixture into 7 equal portions and roll each portion into a ball and then flatten it lightly. Make a depression in the centre using your index finger.
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Finally garnish it with 1 tbsp finely chopped almonds (badam), 1 tbsp finely chopped pistachios and shredded rose petals.
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Put Rose Sandesh in the fridge for 30 minutes.
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Serve Rose Sandesh immediately.
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Nutrient values (Abbrv)per plate
| Energy | 64 cal |
| Protein | 1.8 g |
| Carbohydrates | 5.9 g |
| Fiber | 0.1 g |
| Fat | 2.7 g |
| Cholesterol | 6.6 mg |
| Sodium | 7.9 mg |
Click here to view Calories for Rose Sandesh
The Nutrient info is complete
Mrs. Surekha Khandare
July 23, 2021, 5:45 p.m.
Sudha Pajwani
April 29, 2021, 3:47 a.m.
I am not getting the picture in your recipes. Please correct it. It is more fun to cook when you see all the colourful pictures. Do get in touch. Sudha
Tarla Dalal
April 29, 2021, 3:47 a.m.
Hi Sudha, all the pictures are there for the recipe and even step by step photos. Please try and look at the recipe again.
n_katira
Jan. 11, 2021, 5:19 p.m.
With this recipe I learnt that sandesh can be made in minutes, Just set it for sometime and then its ready to be enjoyed. Rose essence and sherbet gives a very nice pink colour to the sandesh which makes it tempting.
Jumana
Aug. 17, 2020, 9:35 a.m.
Tried the rose Sandesh recipe, the taste was perfect but was little soft, so kept it the fridge before making the rounds.do you let the curdled khoya cool completely before adding sugar?
Tarla Dalal
Aug. 17, 2020, 9:35 a.m.
Hi Jumana, Once the paneer has cooled down slightly, you can add sugar to it. Sometimes if the water content in the paneer is more, it will make the mixture very soft when blended.In that case, you can refrigerate it for sometime and then start rolling it. So it is very important to drain out all the water completely from paneer.
Tarla Dalal
April 15, 2016, 9:36 a.m.
Hi Anami, It might get sticky if you have not drained all the whey out from the paneer, drain in completely as mentioned in the recipe.
Anami m
April 7, 2016, 11:16 a.m.
After blending in the mixer, it became like a paste. So smooth and sticky that it''s impossible to make balls. What''s wrong?
Mansi Jain
Jan. 23, 2016, 9:47 a.m.
Thank u for the wonderful recipe..i tried it today and successfully made the yummiest sandesh i could ever imagine..i wish i could post the pic of my sandesh..
Tarla Dalal
Jan. 23, 2016, 9:47 a.m.
Hi Mansi , we are delighted you loved the Rose Sandesh recipe. You can post your picture and it will get uploaded on our site as the second image for Rose Sandesh. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.
pari
Feb. 20, 2015, 4:20 a.m.
Humse nahi bn pAyi ...mixture thik trh se ni bna or na jam paya
Tarla Dalal
Feb. 20, 2015, 4:20 a.m.
Hi Pari, Make sure you drain the water completely from the paneer.
Sunita Dsa
Sept. 11, 2012, 9:58 a.m.
Dear Maam, I want to know how do I preserve the Sandesh. And How Many days can I keep it?
Tarla Dalal
Sept. 11, 2012, 9:58 a.m.
Hi Sunita, you can store the Sandesh in the fridge for 3 to 4 days. Thanks for asking.
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