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sandesh recipe | Bengali sandesh | sondesh |
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
- To make sandesh recipe, combine saffron and 2 tsp hot milk. Mix well and keep aside.
- Heat the milk in a deep non-stick pan and bring to a simmer. Add the vinegar gradually and keep stirring gently.
- Once it is completely curdled, the chenna and the whey (greenish water) separate out. Strain using a muslin cloth.
- Wash the chenna thoroughly with the clean water and squeeze out the excess water from the chenna.
- Tie and hang for 30 minutes for the extra water to drain out. Place the chenna ball in a plate and knead well.
- Add cornflour and powdered sugar again knead well into a smooth mixture.
- Heat a broad non-stick pan, add the chenna mixture, cardamom powder and cook on a slow flame while mashing it with the back of the spoon continuously for 2 minutes.
- Remove in a plate and refrigderate for 15 minutes. Mix well to form a soft pilable dough.
- Divide and roll the sandesh mixture into 12 equal size flat and crack free balls.
- Make a dent in the centre and put a drop of saffron milk in the centre.
- Garnish with almond slivers, pistachio slivers and rose petals and serve the sandesh immediately.
Sandesh recipe with step by step photos
sandesh recipe | Bengali sandesh | sondesh | then do try other Bengali sweets recipes also:
See the below image of list of ingredients for making Bengali Sandesh.
To make sandesh recipe | Bengali sandesh | sondesh | combine ¼ tsp saffron strands in a small bowl. The primary contribution of saffron milk is its exquisite, floral, and honey-like aroma and flavor. It also imparts a rich golden yellow color to the Sandesh.
Add 2 tsp hot milk.
Mix well and keep aside.
Heat 6 cups of cow's milk in a deep non-stick pan. You can also use full fat buffalo milk to make this recipe.
On a medium flame bring it to a simmer.
Add 2 tbsp vinegar gradually. Vinegar, along with alternatives like lemon juice, introduces acidity to the milk. This disrupts the milk protein casein, causing it to coagulate and separate from the whey (liquid portion). This reaction forms the basis of chenna, which is then used to make Sandesh. You can also use lemon juice but prefer using vinegar to avoid getting a lemony taste.
Keep stirring gently.
Once it is completely curdled, the chenna and the whey (greenish water) separate out.
Strain using a muslin cloth.
Wash the chenna thoroughly with the clean water. This removes any residual sourness and ensures a clean, milky taste.
Squeeze out the excess water from the chenna. A wet chenna is difficult to shape and tends to crumble easily. Squeezing it out makes it drier and more manageable, allowing you to shape the Sandesh into desired forms and maintaining their shape better.
Tie and hang for 30 minutes for the extra water to drain out.
Place the chenna ball in a plate.
Add 1 tbsp cornflour. A small amount of cornflour can prevent the chenna from sticking to your hands or utensils during shaping.
Add ¼ cup powdered sugar. It dissolves more easily than granulated sugar and prevents grittiness.
Knead well into a smooth mixture.
Heat a broad non-stick pan and add the chenna mixture.
Add 1/8 tsp cardamom (elaichi) powder. Cardamom has a distinctive and refreshing aroma that complements the milkiness of Sandesh. It adds a touch of freshness and makes the dessert more enticing.
Cook on a slow flame while mashing it with the back of the spoon continuously for 2 minutes.
Remove in a plate and spread it.
Refrigerate for 15 minutes. This allows the flavors to meld and the sandesh to set properly. You can also refrigerate for at least 2 hours before shaping and serving.
Mix well to form a soft pliable dough.
Divide and roll the sandesh mixture into 12 equal size flat and crack free balls.
Make a dent in the centre.
Put a drop of saffron milk in the centre.
Garnish with almond slivers, pistachio slivers and rose petals and serve sandesh recipe | Bengali sandesh | sondesh | immediately.
Use fresh lemon juice or vinegar and add it gradually, stirring constantly. Over-acidification can make the chenna rubbery.
Use freshly ground cardamom powder for the most aromatic flavor. You can also experiment with other flavors like saffron, rosewater.
Sandesh is best enjoyed fresh within 2-3 days. Store leftovers in an airtight container in the refrigerator.
For a richer and creamier sandesh, use full cream milk.
Knead the chenna while it’s slightly warm to avoid the dry and grainy texture.
Avoid over-squeezing, as it can dry out the chenna and make the Sandesh crumbly.
Nutrient values (Abbrv) per piece
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