Sandesh is the famous and divine fudge-like sweet from West Bengal. On this post, I have shared another delicious recipe of the same with a chocolaty variation. This Chocolate Sandesh made with cocoa powder and just 2 more ingredients, is a fuss-free and simple way of making this Bengali mithai (sweet) at home. This can also be one of those Diwali Recipes, which is fancy and flavorful, yet is not that difficult to make.
About Chocolate Sandesh
Rasmalai and sandesh is often made for festive occasions and especially during Durga Puja celebrations. There are many variations to this sweet, like kaju (cashew) sandesh, pista sandesh, bhapa (steamed) sandesh, dates sandesh, ice cream sandesh and this Chocolate Sandesh.
Chocolate Sandesh is a delightful twist on the traditional Sandesh, blending the richness of chocolate with the delicate sweetness from the sugar.
Imagine smooth, creamy sandesh infused with the deep, indulgent flavor of cocoa. The chocolatey goodness adds a whole new dimension to this beloved mishti as it is referred to in Bengali, making it a favorite among those with a penchant for both Bengali sweets and chocolate treats.
Sandesh is made from chenna which is basically curdled or coagulated milk stripped of all its whey. Basically, if you know How To Make Chenna, then half the recipe is done.
Chenna is also an important ingredient in other popular Indian sweets like Rasgulla and Kalakand. Some more traditional sweets made with chenna are Chena Murki, Chenna Poda and Chanar Payesh.
To make this delicacy, fresh chenna is mixed with cocoa powder and organic unrefined cane sugar, cooked and then shaped into small, round balls or patties. Some variations may include chopped nuts or a sprinkle of cocoa powder on top for added texture and visual appeal.
In this 3-ingredient Chocolate Sandesh recipe, I have added dark cocoa powder. But you can also use regular cocoa powder. However, with this, the color will not be so dark as shown in the pictures on this post. There are no other flavorings added. With chocolate, nothing else is needed as such.
What sets Chocolate Sandesh apart is not just its flavor but also its texture. It’s velvety, with a melt-in-your-mouth consistency that’s utterly irresistible. The subtle sweetness of the chenna perfectly balances the rich cocoa, creating a harmonious flavor profile that appeals to chocolate enthusiasts.
How to make Chocolate Sandesh
Cook Sandesh Mixture
1. Crumble and blitz 300 to 350 grams fresh chenna in a blender or grinder with 1 tablespoon cocoa powder and 4 to 5 tablespoons sugar, till the mixture becomes smooth.
2. Add this mixture to a thick-bottomed non-stick pan or frying pan. With continuous stirring, begin to cook on low heat.
3. After a few minutes, the mixture will develop a smooth and molten consistency.
4. Continue to stir and cook.
In the picture below, you can see that the color has darkened, the mixture has lost some of its moisture and has started coming together. The chenna should have some moistness and must not have a dense rubbery texture.
Also, no oil or fat should be released from the mixture. It took about 5 minutes to get this texture on low heat. The timing may vary depending on the intensity of the heat, the size-quality of the pan and the quality of chenna.
Make Chocolate Sandesh
5. Take all of the cooked mixture on a small thali or plate. Let it become warm or cool down completely. Gently knead the mixture.
6. The kneaded mixture below.
7. Make small or medium-sized balls from the mixture. You can make designs on top by pressing with your thumb or with a fork or toothpick.
8. Garnish Chocolate Sandesh with blanched and sliced almond or pistachios, raisins or cashews or small-sized chocolate chips and serve immediately.
If not serving, then refrigerate and serve later. On refrigeration, it loses a bit of softness. We personally prefer to have sandesh fresh and soft.
More Diwali Recipes To Try!
North Indian Food
Sweets Recipes
Sweets Recipes
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Chocolate Sandesh (With Cocoa Powder)
Ingredients
- 300 to 350 grams Chenna or chenna made from 1 litre of milk
- 1 tablespoon dark cocoa or regular cocoa powder
- 4 to 5 tablespoons raw sugar or unrefined organic cane or regular sugar; or add according to taste
Instructions
- You will need fresh chenna to make the sandesh. Please refer to this Chenna Recipe here to make it.
- Once the chenna is ready. Then you just crumble it and blitz in a blender or mixer-grinder with cocoa powder and sugar, till the mixture becomes smooth.
- Add this mixture to a thick bottomed non-stick pan or a well seasoned frying pan. With continuous stirring begin to cook on a low heat.
- After a few minutes, the mixture will come to have a smooth and molten consistency.
- Continue to stir and cook. You will see, that the color will darken and the mixture will lost its moisture and start to come together.
- The chenna should have some moistness and must not have a dense rubbery texture. Also no oil or fat should be released from the chocolate sandesh mixture.It will take about 5 to 6 minutes to get this texture on a low heat. The timing may vary depending on the intensity of the heat, the size and quality of the pan and the quality of chenna.
- Take all of the sandesh mixture on a small tray or plate. Let it become warm or cool down completely. Gently knead the mixture.
- Make small or medium sized balls from the sandesh. You can make designs on top by pressing with your thumb or with a fork or toothpick.
- You can also garnish chocolate sandesh with blanched & sliced almonds or pistachios, raisins or cashews and even small-sized chocolate chips.
- Serve Chocolate Sandesh immediately. If not serving, then refrigerate and serve them later.
Notes
- Preferably make your own chenna. Homemade is always better.
- In the recipe I have added dark cocoa powder. But you could also use the dutch processed cocoa powder or regular cocoa powder. If using regular cocoa powder, the color will not be so dark as shown in the pictures on this post.
Nutrition Info (Approximate Values)
This Chocolate Sandesh recipe from the archives was originally published on July 2014. It has been updated and republished on May 2024.
