Sanjeev Kapoor

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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.

Preparation Time : 31-40 minutes

Cooking time : 16-20 minutes

Servings : 4


Main Ingredients

Milk, Castor sugar (caster sugar)





Level Of Cooking



  • Milk
    8 cups
  • Castor sugar (caster sugar)
    1/2 cup
  • Lemon juice
    1/4 cup
  • Green cardamom powder
    as required
  • Pistachios blanched and chopped


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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