Sandesh Recipe
Sandesh is a classic Bengali sweet, often enjoyed during festivals like Diwali. This simple yet delightful dessert is made with fresh paneer (chhena), flavored with cardamom, and shaped into small, bite-sized pieces of joy. It’s a must-try if you're looking to impress your guests with an authentic and easy-to-make treat.
Equipment
- Heavy-bottomed pan To boil the milk and prepare the paneer.
- Muslin cloth For straining the paneer.
- Mixing bowl To knead the paneer mixture.
- Non-stick pan To cook the kneaded paneer with sugar and flavoring.
- Spatula For stirring the paneer mixture while cooking.
- Molds (optional) For shaping the Sandesh into decorative forms.
- Serving plate To present the Sandesh beautifully after preparation.
Ingredients
- 1 liter full-fat milk (for paneer)
- 1 tablespoon lemon juice or vinegar (for curdling milk)
- 4 tablespoons powdered sugar (adjust to taste)
- 1/2 teaspoon cardamom powder
- Saffron strands (optional, for garnish)
- Chopped pistachios or almonds (optional)
Instructions
- Make Paneer: Boil the milk in a pan. Once it boils, reduce the heat and add lemon juice or vinegar to curdle the milk. Stir gently until the milk separates into whey and paneer. Strain through a muslin cloth, wash with cold water, and set aside for 10 minutes to remove excess moisture.
- Knead Paneer: Transfer the strained paneer to a flat surface. Knead for 8–10 minutes until smooth and soft.
- Cook the Paneer: In a non-stick pan, cook the kneaded paneer on low heat for about 5–7 minutes. Add powdered sugar and cardamom powder while stirring continuously. Do not overcook, as it will make the Sandesh hard.
- Cook the Paneer: In a non-stick pan, cook the kneaded paneer on low heat for about 5–7 minutes. Add powdered sugar and cardamom powder while stirring continuously. Do not overcook, as it will make the Sandesh hard.
- Serve: Your Diwali Sandesh is now ready to be served!
Notes
- To make flavored Sandesh, you can add rose water or mango pulp for a unique twist.
- Be cautious not to overcook the paneer mixture, as it may become dry and lose its soft texture.
- Sandesh is best enjoyed fresh but can be refrigerated for up to 2 days.
