Sandesh
Veg
Fresh chhena kneaded with sugar and shaped into discs or moulded forms — the simplest and purest Bengali sweet, where the freshness of the cottage cheese is paramount. Comes in plain, nolen gur, and pistachio varieties.
Cuisines
Bengali
Best for
Snacks
Dinner
Recipe
Prep: 20 min
Cook: 15 min
Total: 35 min
2-3 servings
Ingredients
| 1 liter | full cream milk |
| 2 tablespoons | lemon juice |
| 1/2 cup | powdered sugar |
| 1/4 teaspoon | cardamom powder |
| 1 tablespoon | pistachios, chopped |
| 1 tablespoon | almonds, chopped |
Instructions
- 1 Bring the milk to a boil in a heavy-bottomed pan.
- 2 Once the milk starts boiling, reduce the heat and add the lemon juice gradually.
- 3 Stir continuously until the milk curdles completely.
- 4 Strain the curdled milk using a muslin cloth to separate the chenna (paneer) from the whey.
- 5 Rinse the chenna under cold water to remove any lemony taste.
- 6 Hang the muslin cloth with chenna for about 30 minutes to drain excess water.
- 7 Transfer the chenna to a plate and knead it for 5-7 minutes until smooth and soft.
- 8 Mix the powdered sugar and cardamom powder into the kneaded chenna.
- 9 Cook the mixture on low heat for about 5 minutes, stirring continuously until it thickens slightly.
- 10 Remove from heat and let it cool slightly.
- 11 Shape the mixture into small, flat discs or any desired shape.
- 12 Garnish each Sandesh with chopped pistachios and almonds.
- 13 Refrigerate for at least 30 minutes before serving.
Tips
Ensure the chenna is well-drained to achieve the right texture for Sandesh.