Bengali Sandesh Recipe: Bengali Sandesh is a sweet dish that is popular in the eastern part of India, especially in West Bengal. It’s made with fresh homemade cottage cheese (chenna) and sugar and occasionally flavored with cardamom powder, saffron, and rosewater.
Table of Contents
The mixture is then cooked on low heat until it forms a smooth dough-like consistency, which is then shaped into small balls, flattened discs, or other shapes. The Sandesh can be garnished with nuts or glazed cherries to add a decorative touch. Bengali Sandesh is a delicacy that is not too sweet and has a soft and creamy texture, making it a perfect dessert for any occasion.
Bengali Sandesh Recipe
- 4 cups of full-fat milk
- 1/4 cup of lemon juice
- 1 cup of sugar
- 1/4 teaspoon of cardamom powder
- 1/4 teaspoon of saffron threads (optional)
- Chopped pistachios or almonds for garnish (optional)
- Start by heating 4 cups of full-fat milk in a heavy-bottomed saucepan over medium heat. Stir the milk constantly to prevent it from burning.
- Once the milk comes to a boil, turn off the heat and add 1/4 cup of lemon juice to the milk. Stir the milk gently until it curdles and separates into curds and whey.
- Pour the curdled milk through a cheesecloth-lined strainer and let it drain for about 30 minutes to remove any excess liquid.
- Transfer the drained curdled milk to a mixing bowl and knead it with your hands for about 10 minutes until it becomes smooth and soft.
- Add 1 cup of sugar to the kneaded milk and mix well.
- Transfer the mixture to a non-stick pan and cook it on low heat, stirring continuously, until the sugar melts and the mixture thickens.
- Add 1/4 teaspoon of cardamom powder and saffron threads to the mixture and continue to stir for another 5-7 minutes until it thickens even more and starts to leave the sides of the pan.
- Turn off the heat and let the mixture cool for a few minutes.
- Grease your hands with a little ghee or oil and shape the mixture into small balls or any desired shape.
- Garnish with chopped pistachios or almonds (optional).
- Serve the Sandesh immediately or refrigerate it for later use.
- Make sure to use full-fat milk to get the best results.
- You can adjust the amount of sugar according to your taste.
- Adding saffron threads gives the Sandesh a nice yellow color and flavor.
- The Sandesh can be stored in an airtight container in the refrigerator for up to 3-4 days.
Enjoy your delicious Bengali Sandesh!