Sandesh Recipe - Bengalis love their mishti and melt-in-the mouth ‘shondesh’ has pride of place in their pantheon of sweet delights.

This recipe is from the book Mithai.

Main Ingredients : Milk ( दूध ) , Castor Sugar

Cuisine : West Bengal

Course : Mithais

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Sandesh

The Bengalis are great food lovers and take pride in their cuisine.  In fact so obsessed are they about food, that the man of the house goes to the market daily to buy a fresh supply vegetables and fish which is a must in their daily menu.  The medium of cooking is mustard oil which adds its own pungency.  Another very important item of Bengali cuisine is the variety of sweets or mishti as they call them.  Most of them are milk based and are prepared from chhena.
A meal, for the Bengali, is a ritual in itself.  Bengalis spend not only the great deal of time thinking about the food but also on its preparation and eating. 

For more recipes related to Sandesh checkout Kalakand , Chum Chum , Milk Cake , Sheer Kurma . You can also find more Mithais recipes like Badami Rava Burfi, Gulabjamun Cheesecake, Shakkarkand Ke Gulab Jamun, Khajur aur Chocolate Oats Laddoo. Or try out these recipes from West Bengal Cuisine like Tomato Chaatni, Cholar Dal, Aloo Posto, Dal Chenchki .

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Sandesh
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Prep Time : 31-40 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Ingredients for Sandesh

  • Milk 8 cups

  • Castor Sugar 1/2 cup

  • Lemon juice 1/4 cup

  • Green cardamom powder as required

  • Pistachios blanched and chopped 12

Method

Step 1

Bring the milk to a boil in a deep, thick-bottomed non-stick pan. Add the lemon juice and stir till the milk curdles. Strain and immediately refresh the chhenna in chilled water.

Step 2

Put the chhenna in a piece of muslin and squeeze till all the water is drained out.

Step 3

Knead the chhenna well with the heel of your hand. Add caster sugar and cardamom powder, and knead again.

Step 4

Cook in a non-stick pan on medium heat for eight minutes. Remove from heat and divide into twelve equal portions. Roll each portion into a ball and make a dent on the top.

Step 5

When cooled, place a pistachio in the dent and serve. Makes 12 sandesh/350 grams

How to make Sandesh

Step 1

Bring the milk to a boil in a deep, thick-bottomed non-stick pan. Add the lemon juice and stir till the milk curdles. Strain and immediately refresh the chhenna in chilled water.

Step 2

Put the chhenna in a piece of muslin and squeeze till all the water is drained out.

Step 3

Knead the chhenna well with the heel of your hand. Add caster sugar and cardamom powder, and knead again.

Step 4

Cook in a non-stick pan on medium heat for eight minutes. Remove from heat and divide into twelve equal portions. Roll each portion into a ball and make a dent on the top.

Step 5

When cooled, place a pistachio in the dent and serve. Makes 12 sandesh/350 grams

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