4/5 stars 86% LIKED IT
6 GOOD - 1 BAD
Added to 627 cookbooks
This recipe has been viewed 124019 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.
Make use of fresh chenna to get the perfect texture. Do not try making this using market brought paneer because, it lacks the moistness and doesn't bind the sugar with it.
Being a milk-based mithai, it won't last long, consume it at as soon as possible.
You can make different flavored sandesh by adding rose, chocolate, mango pulp or coffee.
Also try these recipes Mixed Fruit Sandesh or Chocolate Sandesh
Nutrient values (Abbrv) per piece
Missed out on our mailers?
Our mailers are now online!
View Mailer Archive
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.