Sandesh Recipe: How To Make Bengali Sondesh At Home

Sandesh is a traditional Bengali sweet that is popular all over India and is prepared especially during festivals and occasions. Here is a video recipe followed by a step-by-step procedure with image

Thursday, September 21, 2017, 14:58 [IST]

Sandesh, or sondesh, is a traditional Bengali sweet that is prepared mainly during festivals and special occasions. It is a simple yet delicious sweet that is prepared by kneading chena or paneer, powdered sugar and rose water. It is then refrigerated and served chilled.

The Bengali sandesh, also known as sondesh, originates from Bengal, but is popular all over the country. The milk is curdled and the chena is formed. This is a fermented dessert and is utterly lip-smacking when served cold.

Sandesh is soft yet firm and melts once taken a bite at, tempting you to finish the entire lot. This sweet is simple and quick to make. Though the procedure seems easy, the tricky part is to get the chena right.

Here is a simple yet traditional recipe on how to make sandesh at home. So watch the video recipe and follow the step-by-step procedure with images.

SANDESH VIDEO RECIPE

SANDESH RECIPE | HOW TO MAKE BENGALI SANDESH AT HOME | SWEET SONDESH RECIPE | BENGALI SONDESH RECIPE

Sandesh Recipe | How To Make Bengali Sandesh At Home | Sweet Sondesh Recipe | Bengali Sondesh Recipe

Prep Time

1 Hours

Cook Time

30M

Total Time

2 Hours

Recipe By: Meena Bhandari

Recipe Type: Sweets

Serves: 7-8 pieces

Ingredients

Milk - 1 litre

Ice cubes - 1 cup

Pistachio (chopped) - ¼th cup

Citric acid crystals (neembu ka sath) - ¼th tsp

Sugar powder - ¾th cup

Rose water - 2 tbsp

How to Prepare

1. Add milk in a heated pan.

2. Cover it with a lid and allow it to heat on a high flame.

3. As soon as the milk starts to boil, turn the stove off.

4. Then add the citric acid crystals.

5. Stir continuously for about 2-3 minutes until the milk curdles evenly.

6. Once it curdles, immediately add ice cubes and allow them to melt.

7. Take a bowl and place a kitchen towel on top of it.

8. Pour the chena onto the cloth.

9. Hold the ends of the cloth and lift it for the water to drain.

10. Then hang the cloth for 10 minutes, so that the water drains out completely.

11. Open the ends of the cloth and take the strained chena out.

12. Add the chena into a mixer jar and crumble it slightly.

13. Grind the chena into a granular paste.

14. Transfer it onto a plate.

15. Using the palm, mash it well to avoid any lumps.

16. Add powdered sugar and rose water.

17. Knead it for a minute until it is of a smooth consistency.

18. Refrigerate for about 15-20 minutes.

19. Divide it into equal portions and roll them into pedas between your palms.

20. Garnish with chopped pistachio on top.

21. Refrigerate for half an hour and serve chilled.

Instructions

1. The curdling of the milk can be done with lime, curd or white vinegar.
2. The ice cubes must be added immediately after curdling, so that it does not become too hard.
3. Make sure that there are no cracks or openings while making the sandesh.
4. You can add palm sugar instead of regular sugar.

Nutritional Information