Delicious Homemade Sandesh: A Traditional Bengali Sweet Treat

Ingredients

1 Liter Full Cream Milk
2-3 tablespoons Lemon Juice
1/2 cup Powdered Sugar
1/2 teaspoon Cardamom Powder
10-12 strands Saffron
2 tablespoons Warm Milk
2 tablespoons Chopped Nuts for garnishing

Steps and instructions

Begin by boiling the 1 liter of full cream milk in a heavy-bottomed pan. Stir continuously to avoid burning.
When the milk comes to a boil, add the 2-3 tablespoons of lemon juice. Stir the milk until the milk curdles completely.
Once the milk has curdled completely, turn off the flame and let it cool for 2-3 minutes. In the meantime, set a colander or strainer over a large bowl and line it with a muslin cloth.
Pour the curdled milk into the cloth. Gather the cloth from the edges and rinse the collected paneer under running water to remove the sourness of the lemon.
Tie the muslin cloth and hang it for an hour to remove extra water.
Transfer the paneer to a flat plate. Knead it for 5-6 minutes till it becomes smooth.
Add 1/2 cup powdered sugar, 1/2 teaspoon cardamom powder and knead again for 2-3 minutes.
Mean while, soak saffron strands in 2 tablespoons warm milk.
Heat a non-stick pan on low heat and add the paneer mixture to the pan. Cook it on low heat until the mixture leaves the sides of the pan.
Add the saffron soaked in milk and mix well. Remove the pan from heat and let the mixture cool.
Divide the mixture into 10-12 equal parts and shape them into small discs or any shape of your choice. You can use moulds to give them a nice shape.
Garnish with chopped nuts. Sandesh is ready to serve.

Tools for making

Heavy-bottomed Pan - A pan with a thick base to prevent burning of the milk.
Colander or Strainer - Used to strain the curdled milk and separate the whey.
Muslin Cloth - Used to line the colander or strainer and strain the curdled milk.
Flat Plate - Used to transfer and knead the paneer.
Non-stick Pan - Used to cook the paneer mixture.
Moulds - Optional, used to shape the sandesh into desired shapes.

Recipe variations

Add a pinch of cardamom powder and chopped pistachios to the sandesh mixture for added flavor.
Replace powdered sugar with jaggery or honey for a healthier alternative.
Instead of saffron, use rose water or essence to flavor the sandesh.
Experiment with different shapes and molds to create visually appealing sandesh.
Add a tablespoon of cocoa powder to the sandesh mixture for a chocolatey twist.
Include a tablespoon of grated coconut or coconut milk in the sandesh mixture for a tropical flavor.
For a fruity twist, add finely chopped fruits like mango, strawberry, or pineapple to the sandesh mixture.
Replace the regular milk with almond milk or soy milk for a dairy-free version.
Try incorporating different nuts like almonds, cashews, or walnuts for a crunchy texture.
For a unique twist, sprinkle a little edible rose petals or edible gold/silver foil on top of the sandesh.

Recipe overview

Welcome to the indulgent world of Bengali sweets with our step-by-step Sandesh recipe! Sandesh is a popular dessert in Eastern India, especially in Bengal, and is a must-have during festive occasions. Made from paneer or Indian cottage cheese, powdered sugar, and fragrant cardamom, this dessert melts in your mouth with a sweet, creamy texture. The recipe also incorporates saffron, lending a rich, golden hue and an exotic aroma. To top it all off, the sandesh is garnished with chopped nuts for an added crunch. This recipe requires some patience, particularly while curdling and straining the milk, but the resulting delicacy is well worth the effort. Follow these detailed steps, and you will be rewarded with a homemade, authentic Bengali Sandesh. It is not only a joy to make but also a delight to share with friends and family. Enjoy the process and the delicious outcome!

Common questions

How long does it take to make Sandesh? It takes approximately 1 hour and 30 minutes to make Sandesh, including preparation and cooking time.
Can I use low-fat milk instead of full cream milk? It is recommended to use full cream milk for a richer and creamier texture. However, you can use low-fat milk, but the texture and taste may vary.
Can I use lime juice instead of lemon juice to curdle the milk? Yes, you can use lime juice instead of lemon juice to curdle the milk. The taste may slightly differ, but it will still work.
Can I replace powdered sugar with regular granulated sugar? Powdered sugar is preferred as it mixes easily with the paneer. If you don't have powdered sugar, you can grind regular granulated sugar in a blender to make a fine powder.
Can I skip adding saffron to the Sandesh? Yes, you can skip adding saffron if you prefer. Saffron adds a distinct flavor and color to the Sandesh, but it is not mandatory.
How should I store Sandesh? Store Sandesh in an airtight container in the refrigerator. It can be stored for up to 3-4 days.
Can I freeze Sandesh? While it is not recommended to freeze Sandesh, you can freeze the paneer mixture before shaping it. Thaw it in the refrigerator before shaping and garnishing.

Serving dishes and utensils

Heavy-bottomed Pan - A pan with a thick base that helps in even heat distribution and prevents burning of the milk.
Colander or Strainer - Used to strain the curdled milk and separate the paneer.
Muslin Cloth - Lined in the colander or strainer to strain the curdled milk and collect the paneer.
Flat Plate - Used to knead the paneer and mix it with other ingredients.
Non-stick Pan - Used to cook the paneer mixture on low heat.
Moulds - Optional, used to shape the sandesh into desired shapes.
Chopping Board - Used to chop nuts for garnishing.
Knife - Used to chop nuts and shape the sandesh.

Origin stories

Sandesh, a beloved sweet treat, hails from the eastern part of India, particularly the regions of West Bengal and Orissa. The roots of this delectable dish stretch back to the era of Portuguese settlements in Bengal. The Portuguese introduced the technique of 'chhena' or 'cheese curd' making, which became the vital part of many Indian desserts. Sandesh, crafted from chhena and sugar, quickly became a popular treat in Bengal and other parts of India. Known for its delicate sweetness and soft texture, this dessert often finds its place in festive celebrations and traditional ceremonies. A unique aspect of Sandesh is its versatility - it can be flavored with a variety of ingredients, ranging from pistachios and almonds to saffron and rose water. Sandesh continues to sweeten the palate of millions, bearing the testament of culinary fusion that occurred centuries ago.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.