Sweet Delight: Authentic Bengali Shondesh Recipe

Ingredients

  • 1 liter full cream milk
  • 2 tablespoons lemon juice
  • 1/2 cup powdered sugar
  • 1/2 teaspoon cardamom powder
  • Sliced almonds for garnishing

Steps and instructions

  1. Start by boiling the milk in a large, heavy bottomed pan over medium heat. Stir occasionally to prevent it from sticking to the bottom.
  2. When the milk starts boiling, add the lemon juice to it and stir well. The milk will start curdling. Turn off the flame when the milk is fully curdled.
  3. Drain the curdled milk using a muslin cloth. Rinse the collected curd under running water to remove the sourness of the lemon juice. Tie the cloth and hang it for about 30-40 minutes to remove excess water.
  4. Transfer the curd, also known as Chenna, to a plate and knead it for 3-4 minutes until it is smooth. Add powdered sugar and cardamom powder to the kneaded Chenna and mix well.
  5. Now, heat a non-stick pan over low heat. Add the Chenna mixture to the pan and cook it for 8-10 minutes, stirring continuously until the mixture leaves the sides of the pan.
  6. Allow the mixture to cool. Once cooled, shape it into small, flattened balls or any shape of your choice. Garnish with sliced almonds.
  7. Refrigerate the Shondesh for a few hours before serving.

Tools for making

Recipe variations

  • Add a pinch of saffron strands to the milk while boiling for a fragrant and colorful variation.
  • Replace powdered sugar with jaggery or honey for a healthier alternative.
  • Mix in some finely chopped pistachios or cashews along with the cardamom powder for added crunch.
  • Add a few drops of rose water or kewra essence to the Chenna mixture for a floral twist.
  • Instead of shaping the Shondesh into balls, press the mixture into a greased tray and cut it into square or diamond shapes.
  • For a fruity variation, blend some mango pulp or strawberry puree into the Chenna mixture before cooking.
  • Experiment with different garnishes such as grated coconut, rose petals, or edible silver foil.

Recipe overview

Discover the sweet taste of Bengal with this authentic Shondesh recipe. Shondesh is a traditional Bengali sweet made primarily from milk and sugar. This delicate and delicious dessert is widely enjoyed during festivals and special occasions. It's deceptively simple to make and is sure to impress your family and friends. The process involves curdling milk to create a special type of cheese known as 'Chenna,' which is then sweetened and flavored with a hint of cardamom. The final result is a soft, melt-in-your-mouth sweet that's a perfect end to any meal. The recipe provided here will guide you through each step to make perfect Shondesh right at home. Enjoy the process and the sweet reward at the end!

Common questions

  1. Can I use low-fat milk instead of full cream milk?
    Yes, you can use low-fat milk, but keep in mind that the texture and taste of the Shondesh may vary.
  2. Can I use lime juice instead of lemon juice?
    Yes, you can use lime juice as a substitute for lemon juice.
  3. Can I use granulated sugar instead of powdered sugar?
    It is recommended to use powdered sugar for a smooth texture, but you can use granulated sugar as a substitute if necessary.
  4. How long should I hang the curdled milk?
    Hang the curdled milk for about 30-40 minutes to remove excess water. This will help achieve the desired consistency for the Shondesh.
  5. Can I shape the Shondesh into different forms?
    Yes, you can shape the Shondesh into small, flattened balls or any other shape of your choice.
  6. How long should I refrigerate the Shondesh before serving?
    It is recommended to refrigerate the Shondesh for a few hours before serving to allow it to set and enhance the flavors.

Serving dishes and utensils

  • Mixing Bowl - A large bowl to mix the ingredients and knead the Chenna.
  • Heavy Bottomed Pan - A large, sturdy pan to boil the milk and cook the Chenna mixture.
  • Muslin Cloth - To strain the curdled milk and collect the Chenna.
  • Plate - To transfer and knead the Chenna mixture.
  • Non-Stick Pan - To cook the Chenna mixture without sticking.
  • Serving Plate - To arrange and present the Shondesh for serving.
  • Spatula - To stir and mix the ingredients while cooking.

Origin stories

Emerging from the heart of Bengal, a region renowned for its rich and diverse culinary traditions, Shondesh is a sweet delicacy that subtly celebrates the essence of simplicity and refinement. The dish is deeply intertwined with Bengali culture and tradition, often making an appearance during festive occasions or as a dessert in daily life. The magic of Shondesh lies not just in its taste, but also in the nostalgia it invokes, each bite resonating with the whispers of countless stories passed down through generations. Its preparation, a delicate and meticulous process, is a testament to the patience and care that is characteristic of Bengali cuisine. The sweet delight of Shondesh has even charmed the esteemed poet Rabindranath Tagore, who was known to craft his own variations of this dish, adding yet another layer to its rich cultural heritage.

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.