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Sandesh Recipe
Sandesh (called Shondesh in Bengali language) is a popular milk based sweet from Bengal. It is made with chenna or paneer, sugar or jaggery, nuts and flavorings.
Prep Time
5
minutes
mins
Cook Time
20
minutes
mins
Resting Chenna
30
minutes
mins
Total Time
55
minutes
mins
Course:
Desserts, Sweets
Cuisine:
Bengali
Diet:
Gluten Free, Vegetarian
Difficulty Level:
Moderate
Servings:
2
Calories:
126
kcal
Author:
Dassana Amit
Ingredients
1
litre
whole milk
1 to 1.5
tablespoon
lemon juice
or vinegar or add as required
2
tablespoons
palm jaggery
or substitute with 2 tablespoons sugar
3
tablespoons
sugar
or as required
4 to 5
pistachios
or 4 to 5 almonds, sliced or 10 to 12 golden raisins
US Customary
-
Metric
Instructions
Making chenna
Keep the milk to boil.
Line a deep bowl or pan with a muslin or thin cotton napkin.
When the milk beguns boiling, lower the heat. Add lemon juice and stir. when all the milk curdles, switch off the heat.
Pour the entire content in the lined muslin. Take the four corners of the muslin in your hands and join together.
The chenna or paneer would be in the muslin. So gather all the curdled paneer together in the muslin and 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 stone bowl or a stone pestle on the muslin for 25 to 30 minutes.
Making sandesh recipe
Take the chenna in a plate or a tray. Knead with the knuckles of your palms.
Gather the whole mixture at intervals and then again continue to knead till the mixture becomes smooth and less granular.
Add jaggery and sugar and knead for 2 to 3 minutes again. Instead of kneading, you can also blend this mixture in a small blender or mixer-grinder.
The jaggery and sugar both will melt and release moisture in the mixture.
Add this mixture to a thick bottomed nonstick pan.
With continuous stirring cook on a low heat for a total time of 8 to 9 minutes.
First the sandesh mixture will have a smooth and molten consistency.
Slowly slowly the moisture would begin to dry up and the sandesh 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.
Remember the sandesh mixture should have some moistness and not be dry.
Also no oil or fat should be released from the mixture.
Let the sandesh mixture warm or cool and then knead the mixture again to get a smooth consistency.
Shape 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.
Serve the sandesh immediately or refrigerate and then serve them. This sweet keeps well for 2 to 3 days in the refrigerator.
If not serving immediately then refrigerate the sandesh as they get spoiled if you keep them out at room temperature.
Nutrition
Calories:
126
kcal
|
Carbohydrates:
30
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Cholesterol:
1
mg
|
Sodium:
25
mg
|
Potassium:
34
mg
|
Fiber:
1
g
|
Sugar:
26
g
|
Vitamin A:
6
IU
|
Vitamin B1 (Thiamine):
1
mg
|
Vitamin B2 (Riboflavin):
1
mg
|
Vitamin B3 (Niacin):
1
mg
|
Vitamin B6:
1
mg
|
Vitamin C:
3
mg
|
Vitamin D:
1
µg
|
Vitamin E:
1
mg
|
Vitamin K:
1
µg
|
Calcium:
5
mg
|
Vitamin B9 (Folate):
3
µg
|
Iron:
1
mg
|
Magnesium:
3
mg
|
Phosphorus:
11
mg
|
Zinc:
1
mg