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Sandesh Recipe | Bengali Sondesh Recipe

Sandesh is a delicious Bengali milk sweet popular all over India. Sandesh also known as Bengali Sondesh is milk cheese based rich sweet made using milk, sugar, nuts, cardamom powder and saffron. Sandesh is most commonly made for festivals and special occasions.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Servings6 pieces
AuthorSharmilee J

Ingredients

To curdle milk

  • 1 litre milk
  • 2 tablespoon vinegar
  • 2 tablespoon water

To make sandesh

Instructions

  • To a sauce pan add 1 liter milk. Stir and boil for a minute. Switch off and let it rest for 2-3 minutes.
  • To a small bowl add 2 tablespoon vinegar, 2 tablespoon water, mix it well and set aside.
  • Now add vinegar water solution little by little and stir gently. Now the flame is off, this helps to slowly curdle milk and the chenna is so soft.
  • Now whey water(green liquid) and chenna(white solid) separates.
  • Now it is curdled completely. Switch off.
  • Transfer this to a cloth placed on a strainer. Keep a bowl underneath to collect the whey water. You can use this for kneading chapathi dough or for curdling milk again.
  • Rinse it with water well.
  • Squeeze excess water.
  • Roll and place it on the strainer. Keep 2 bowls on it. Do not keep heavy weight. Set aside for 10 minutes.
  • Now open, moisture should be there, it should not be dry.
  • Transfer the prepared chenna to a wide plate.
  • Knead it well using your palm like shown. Knead until the texture changes smooth and soft.
  • Add ⅓ cup powdered sugar, ¼ teaspoon cardamom powder and 5 strands saffron.
  • Mix well and gather to form a dough like this.
  • Keep a pan in low flame and add it to the pan.
  • Keep cooking in low flame.
  • Cook for 3-5 minutes not more than that. If you cook longer it may become hard and will crumble. Switch off and remove from flame.
  • Transfer to a plate. Pinch a small portion.
  • Make small balls, flatten it slightly.
  • Garnish with chopped pistachio and saffron strands.
  • Sandesh is ready!

Video

Notes

  • Vinegar solution - Vinegar when mixed with water is more concentrated and makes chenna soft.
  • Preparing chenna - Boil milk give a quick stir and switch off, let it rest for few minutes before adding vinegar solution. Add vinegar, water mixture little by little and stir gently.
  • Kneading - I usually knead for at least 7-10 minutes till it becomes smooth and soft. Make sure you do not over knead then fat will get released.
  • Cooking - Cook the mixture in lowest flame and cook not more than 5 minutes.
  • Flavours - You can add cocoa powder to make chocolate sandesh, rose essence to make rose sandesh. Like wise you can make so many variations like orange sandesh, pista sandesh etc.
Nutrition Facts
Sandesh Recipe | Bengali Sondesh Recipe
Amount Per Serving (40 g)
Calories 129 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 1g
Cholesterol 21mg7%
Sodium 66mg3%
Potassium 283mg8%
Carbohydrates 13g4%
Fiber 0.2g1%
Sugar 13g14%
Protein 6g12%
Vitamin A 287IU6%
Vitamin C 2mg2%
Calcium 214mg21%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
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