Recipes

Sandesh: A traditional Bengali Sweet

Sandesh, a delectable Bengali dessert, is known for its melt-in-your-mouth texture. Traditionally made with milk, sugar, and cardamom, it gets its unique texture from chenna, a special milk solid. This recipe provides a straightforward approach to creating this delightful treat at home.

In short, to make Sandesh, you first prepare chenna by curdling milk and straining the whey. Knead the chenna with sugar and cardamom, then cook it on low heat until it thickens. Finally, shape the mixture and refrigerate it before enjoying it!

Ingredients

Full-fat milk (3.5 cups)
Lemon juice or curd (4-5 tbsp, diluted with water)
Powdered sugar (to taste)
Cardamom powder (a pinch)
Optional: Chopped nuts, saffron strands, rose water

Instructions

Make Chenna

Boil the milk in a thick-bottomed pan. Add the diluted lemon juice or curd slowly, stirring continuously, until the milk curdles completely. Separate the whey from the curds using a muslin cloth strainer.

Rinse the chenna with cold water to remove any leftover acidity. Hang the cloth for 30 minutes to remove excess moisture.

Knead the Dough

Knead the chenna on a plate until it becomes smooth and lump-free. Add powdered sugar, cardamom powder, and a few drops of rose water (if using) and knead again until well combined.

Cook the Mixture

Transfer the mixture to a non-stick pan and cook on low heat for 4-5 minutes. Keep stirring to prevent burning.

The mixture will start pulling away from the pan’s sides. Don’t overcook, or the sandesh will become dry.

Shape and Garnish

Let the mixture cool completely. Knead it lightly again. Shape the sandesh into balls or flatten them slightly. You can add a pinch of chopped nuts or a saffron strand in the center for decoration.