Steamed Sandesh Recipe - It’s a fresh, fun and a deliciously different version of the iconic Bengali sweet. And best of all - without the calories of added sugar!

This recipe is from the book Mithai.

Main Ingredients : Milk, Sugar substitute sucralose

Cuisine : Bengali

Course : Mithais

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Steamed 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. 

Steamed Sandesh Recipe - It’s a fresh, fun and a deliciously different version of the iconic Bengali sweet. And best of all - without the calories of added sugar!

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Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : High

Ingredients

  • Milk 8 cups

  • Sugar substitute sucralose 1/6 cup

  • Lemon juice 1/4 cup

  • Green cardamom powder a pinch

  • Saffron (kesar) a generous

  • Warm milk 1 tablespoon

  • Pistachios 12 for garnish

Method

Step 1

Heat the milk in a deep non stick pan. When it comes to a boil, add the lemon juice and stir till the milk curdles. Strain and immediately refresh in chilled water. Put the chenna through a muslin cloth and squeeze till all the water is drained out. Mix the saffron in one tablespoon of warm milk.

Step 2

Knead the chenna well with your palms. Add sugar substitute, green cardamom powder and saffron milk and knead again.

Step 3

Steam the mixture in a steamer for ten minutes.

Step 4

When slightly cooled divide into twelve equal portions and shape each into an oval shape. When cooled garnish with pistachios and serve.

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