sandesh recipe for durga pooja, how to make sandesh | durga pooja recipes

sandesh-recipe

sandesh recipe with step by step photos – sandesh is one of the most popular sweets made during durga pooja. making sandesh is not difficult and is an easy recipe and this step by step tutorial will help you further to make these delicious fudge at home.

basically, sandesh is a sweet moist fudge made from cottage cheese. for making them you have to first prepare the fresh paneer or cottage cheese. mash the paneer and then cook it with a mixture of sugar and jaggery. the cooking is important and if you over do it, the paneer becomes dense and rubbery. it took me a total of 9 minutes on a low flame to get the right texture and consistency in the sandesh.

once you make them you will wonder, why you didn’t make this delicious sweet before. since the actual preparation of sandesh is very simple and quick unlike making gulab jamun or rasogullas.

like all popular indian sweets, sandesh is loved by many and is quite popular in west bengal. there are many variations of sandesh made for festive occasions. lets start with this easy version and soon i will share one more version of sandesh with you.

since i had palm jaggery, i have used it in this recipe along with sugar. you can easily use sugar in the whole recipe. the color would be creamish then instead of brownish. however, palm jaggery gives a really nice rustic flavor and taste to the sandesh.

lets start step by step sandesh recipe for durga pooja:

1. first begin with preparing the paneer or chenna. keep the milk to boil and then curdle it by adding lemon juice. in a a deep bowl lined with a muslin or thin cotton napkin, pour the curdled milk.

making paneer for sandesh recipe

2. take the four corners of the muslin in your hands and gather all the curdled paneer together in the muslin. squeeze the whey.rinse the chenna with the muslin in running water very lightly. this is to remove the sourness of the lemon juice or vinegar from the paneer. place a weight like a heavy bowl or a stone pestle on the muslin for about 30 mins. the paneer will be set by then.

making paneer for bengali sandesh recipe

3. take the paneer in a plate or a tray. knead and mash with the knuckles of your palms. gather the whole mixture at intervals and continue to knead till the mixture becomes smooth and soft. add jaggery and sugar and knead for 2-3 minutes again. the jaggery and sugar both will melt and release moisture in the mixture. you can also pulse the paneer with the sugar in a blender.

knead paneer for making sandesh recipe

4. add this mixture to a thick bottomed non stick pan. with continuous stirring cook on a low flame for a total time of 9-10 minutes. after 2-3 minutes the mixture will come to have a smooth and molten consistency.

sugar jaggery mixture for making sandesh

5. slowly slowly the moisture would begin to dry up and the mixture would start coming together. we do not want a dry sandesh mixture. the paneer should have some moistness and must not have a dense rubbery texture. also no oil or fat should be released from the sandesh mixture. you can see the consistency of the paneer that is required to make sandesh in the pic below.

sandesh mixture

6. let the mixture warm or cool. again knead the mixture with the knuckles of your palms like you did before. then take small portions and shape them into round flattened balls or a peda. with a toothpick or fork you can even make designs on the sandesh. press some pistachio or almond slices or raisins in the center. you can even use moulds to shape them.

shaping the sandesh mixture

7. serve the sandesh immediately or refrigerate and then serve them. if not serving immediately then refrigerate them as they get spoiled if you keep them out at room temperature.

sandesh recipe

if you are looking for more sweets recipes then do check coconut ladoo, dry fruits ladoo, besan ladoo, rava kesari, motichoor ladoo and kaddu halwa.

sandesh recipe details below:

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sandesh recipe
 
Prep time
Cook time
Total time
 
sandesh - a very popular cottage cheese sweet fudge from bengal.
Author:
Recipe type: sweets, dessert
Cuisine: bengali
Serves: 2-3
Ingredients
  • 1 litre milk
  • 1 to 1.5 tbsp lemon juice or vinegar
  • 2 tbsp palm jaggery or substitute with just 2 tbsp sugar
  • 3 tbsp sugar or as required
  • 4-5 pistachios, almonds, sliced or 10-12 golden raisins
Instructions
  1. keep the milk to boil.
  2. line a deep bowl or pan with a muslin or thin cotton napkin.
  3. when the milk beguns boiling, lower the flame. add lemon juice and stir.
  4. when all the milk curdles, switch off the fire.
  5. pour the entire content in the lined muslin.
  6. take the four corners of the muslin in your hands and join together.
  7. the chenna or paneer would be in the muslin. so gather all the curdled paneer together in the muslin and squeeze the whey.
  8. rinse the chenna with the muslin in running water very lightly. this is to remove the sourness of the lemon juice or vinegar from the paneer.
  9. place a weight like a stone bowl or a stone pestle on the muslin for 25-30 mins.
  10. take the paneer in a plate or a tray. knead with the knuckles of your palms.
  11. gather the whole mixture at intervals and then again continue to knead till the mixture becomes smooth and less granular.
  12. add jaggery and sugar and knead for 2-3 minutes again.
  13. the jaggery and sugar both will melt and release moisture in the mixture.
  14. add this mixture to a thick bottomed non stick pan.
  15. with continous stirring cook on a low flame for a total time of 9-10 minutes.
  16. first the mixture will have a smooth and molten consistency.
  17. slowly slowly the moisture would begin to dry up and the mixture would start coming together.
  18. we do not want a dry sandesh mixture.
  19. the paneer should have some moistness and must not have a dense rubbery texture.
  20. remember the mixture should have some moistness and not be dry.
  21. also no oil or fat should be released from the mixture.
  22. let the mixture warm or cool and then knead the mixture again to get a smooth consistency.
  23. shape into round flattened balls or a peda.
  24. with a toothpick or fork you can even make designs on the sandesh.
  25. press some pistachio or almond slices or raisins in the center.
  26. serve the sandesh immediately or refrigerate and then serve them.
  27. if not serving immediately then refrigerate the sandesh as they get spoiled if you keep them out at room temperature.
Notes
the sandesh recipe can be doubled or tripled.


use freshly made paneer or cottage cheese to make sandesh.


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