India Sandesh
Sandesh is a traditional Bengali sweet that is both delicate and flavorful, often made to celebrate festivals and special occasions. Originating in the Indian state of West Bengal, this dessert is crafted from chhena (fresh paneer) and sugar, with variations incorporating flavors such as cardamom, saffron, or rosewater. Sandesh is renowned for its soft, melt-in-the-mouth texture and subtle sweetness, making it a favorite across India. While its preparation is simple, the dish holds cultural significance, symbolizing the artistry of Bengali confectionery. Whether shaped into elegant designs or left as simple rounds, sandesh is a true testament to the richness of Indian culinary heritage.
Recipe Servings: 8–10
+ 15 minutes resting
Ingredients
- 4 cups (1 L) whole milk
- 2 Tbsp (30 ml) lemon juice or vinegar, diluted with 2 Tbsp (30 ml) water
- ¼ cup (50 g) powdered sugar (adjust to taste)
- ½ tsp (2 g) cardamom powder
- 1–2 strands saffron dissolved in 1 tsp (5 ml) warm milk (optional)
- 1 Tbsp (15 g) chopped pistachios or almonds (for garnish, optional)
Directions
- Heat the milk in a large saucepan over medium heat, stirring occasionally to prevent scorching.
- When the milk comes to a boil, reduce the heat to low and add the diluted lemon juice or vinegar gradually, stirring gently.
- The milk will curdle, separating into curds, called chhena, and whey. Turn off the heat.
- Strain the curds through a muslin cloth or fine strainer, rinsing with cold water to remove the sour taste.
- Squeeze out excess water and hang the cloth for 10–15 minutes to let the chhena drain further.
- Transfer the chhena to a large plate or bowl and knead for 5–7 minutes until smooth and free of lumps.
- Add the powdered sugar and cardamom powder, mixing thoroughly.
- If using saffron, dissolve it in 1 teaspoon (5 ml) of warm milk and add it to the mixture for a subtle flavor and color.
- Heat a non-stick pan over low heat and add the chhena mixture.
- Stir continuously for 5–7 minutes, cooking the mixture until it comes together and leaves the sides of the pan. Avoid overcooking, as it can make the sandesh crumbly.
- Remove the mixture from the heat and let it cool slightly.
- While the mixture is warm but cool enough to handle, divide it into equal portions and shape them into small balls or flatten them into discs.
- Optionally, press chopped pistachios or almonds into the top of each piece for garnish.
- Allow the sandesh to cool completely at room temperature or refrigerate for 15 minutes before serving.
- Serve as a dessert or a sweet treat during festivals and celebrations.
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