Candy and scrumptious, Sandesh (referred to as Shondesh in Bengali language) is a well-liked candy from Bengal and ready throughout festivals like Durga Puja. Being a milk-based candy it’s made with chenna or paneer and wishes a handful of substances. Don’t overlook to get inventive and add your favourite flavors or make beautiful designs utilizing a wood press, toothpick or fork when making sandesh recipe!
What’s Sandesh
Sandesh is a Bengali candy made with chenna or paneer which is also referred to as Indian cottage cheese. It’s candy and moist in style making it the proper tasty candy to function a dessert or snack.
When you do this bengali sandesh recipe you’ll be hooked! Sandesh is so much simpler to make than you assume, in comparison with Gulab Jamun or Rasgulla.
Begin by getting ready recent paneer or cottage cheese by curdling milk with lemon juice and collect the curdled milk solids in a cheesecloth or muslin. Put aside for some minutes for the whey to empty.
Later mash and cook dinner the chenna with both sugar or jaggery conserving an in depth eye on the combination because it cooks.
Overcooking the chenna combination can lead to a dense and rubbery texture. Right here I present you easy methods to make sandesh having an ideal texture and consistency.
Bengali sandesh is a flexible candy as there are various variations made for various festive events. For instance, kaju sandesh, pista sandesh, bhapa sandesh (steamed), dates sandesh, ice cream sandesh, and chocolate sandesh.
Step-by-Step Information
Learn how to Make Sandesh
Make Chenna
1. First start by getting ready the paneer or Chenna. Deliver 1 litre entire milk to a boil. Decrease the warmth after which add 1 to 1.5 tablespoon of lemon juice to curdle it.
Stir after including the lemon juice in order to curdle the milk. Pour the curdled milk right into a deep bowl lined with a muslin or skinny cotton serviette or cheesecloth.
2. Take the 4 corners of the muslin in your palms and collect all of the curdled paneer collectively within the muslin. Squeeze out the whey. Then rinse the chenna with the muslin and run the water very evenly.
This course of helps to take away the sourness of the lemon juice or vinegar from the paneer. Place a heavy bowl or a stone pestle on the muslin for about half-hour whereas the chenna or paneer units.
Combine and Knead Chenna
3. Add the chenna to a plate or a tray then knead and mash it utilizing your knuckles. Collect the entire combination at intervals and proceed to knead it till the combination turns into easy, mushy and fewer granular.
Then add 2 tablespoons palm jaggery and three tablespoons sugar and knead for an additional 2 to three minutes. The jaggery and sugar will soften and launch moisture into the combination.
TIP 1: Alternatively, you’ll be able to pulse the chenna, palm jaggery and sugar in a mixer-grinder or blender.
TIP 2: In the event you do not need palm jaggery, merely add 5 tablespoons of uncooked sugar or white sugar or add in accordance with style.
Cook dinner Chenna Combination
4. Add the combination to a non-stick pan with a thick base or a effectively seasoned pan. Stir the combination constantly and cook dinner on low warmth for a complete of 8 to 9 minutes.
You will notice that inside 2 to three minutes after you retain the pan on the stovetop, the combination will grow to be easy having a molten consistency.
5. Because it cooks additional, the moisture will start to dry up however we don’t need it to be too dry. The chenna ought to have some moisture and shouldn’t be dense or rubbery.
When the combination seems to be mushy however not runny or liquid, has thickened a bit and begins coming collectively, it’s time to swap off the warmth.
Additionally, ensure no oil or fats is launched from the sandesh combination. The picture beneath reveals the specified consistency of the paneer combine for sandesh after cooking on low warmth for 8 to 9 minutes.
Do observe that this cooking time will fluctuate with the dimensions, make of the pan and depth of warmth.
Make Bengali Sandesh
6. Go away the sandesh combination to chill at room temperature. Then knead the combination once more utilizing your knuckles.
Take small parts of the paneer combination and form them into spherical flattened balls or a Peda. Then use a toothpick or fork to make designs on the sandesh. Press some pistachios, almond slices or raisins into the middle of the sweets.
TIP: You may as well use the normal shondesh molds constituted of wooden to form them.
7. Serve sandesh instantly as a pleasant candy snack. In case you are not serving sandesh right away then refrigerate them for two to three days. Don’t depart them at room temperature as they might get spoiled.
Useful Ideas
- Jaggery: I had palm jaggery at hand so I made a decision to make use of it on this sandesh recipe. Palm jaggery provides sandesh a pleasant rustic taste nevertheless, you’ll be able to skip the palm jaggery and solely use sugar in case you don’t have any at hand. This can outcome within the sandesh having a cream colour fairly than brown.
- Paneer: For one of the best outcomes use freshly made paneer or cottage cheese on this recipe. Utilizing recent paneer makes it simpler to realize the specified consistency. As well as, it’s essential to be sure that the consistency of the paneer combination is ideal after mixing it with jaggery and sugar. It must be easy and advantageous.
- Toppings: Sandesh is usually topped with pistachios, almond slices or raisins. These substances add further taste to the sweets. In the event you like make a sandesh with all the toppings for a wide range of flavors.
- Batch: The sandesh recipe could be halved, doubled or tripled relying on how many individuals you have to feed.
FAQs
Sandesh shouldn’t be overlooked at room temperature as it would spoil. To protect sandesh. refrigerate it for as much as 2 to three days in an air-tight container and serve as soon as you might be able to eat them.
When making bengali sandesh use full cream milk or entire milk to get one of the best outcomes. Keep away from utilizing low-fat, skimmed or toned milk.
It’s possible you’ll be utilizing an excessive amount of strain and weight whereas kneading the chenna. Be sure to knead it with mild strain to forestall the fats from being launched.
Extra Standard Bengali Sweets
Sweets Recipes
Sweets Recipes
Bengali Recipes
Bengali Recipes
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Sandesh Recipe
Sandesh (referred to as Shondesh in Bengali language) is a well-liked milk based mostly candy from Bengal. It’s made with chenna or paneer, sugar or jaggery, nuts and flavorings.
Prep Time 5 minutes
Cook dinner Time 20 minutes
Resting Chenna 30 minutes
Whole Time 55 minutes
Stop your display from going darkish whereas making the recipe
Making chenna
Preserve the milk to boil.
Line a deep bowl or pan with a muslin or skinny cotton serviette.
When the milk beguns boiling, decrease the warmth. Add lemon juice and stir. when all of the milk curdles, swap off the warmth.
Pour your complete content material within the lined muslin. Take the 4 corners of the muslin in your palms and be part of collectively.
The chenna or paneer can be within the muslin. So collect all of the curdled paneer collectively within the muslin and squeeze the whey.
Rinse the chenna with the muslin in operating water very evenly. That is to take away the sourness of the lemon juice or vinegar from the paneer.
Place a weight like a stone bowl or a stone pestle on the muslin for 25 to half-hour.
Making sandesh recipe
Take the chenna in a plate or a tray. Knead with the knuckles of your palms.
Collect the entire combination at intervals after which once more proceed to knead until the combination turns into easy and fewer granular.
Add jaggery and sugar and knead for two to three minutes once more. As an alternative of kneading, you may as well mix this combination in a small blender or mixer-grinder.
The jaggery and sugar each will soften and launch moisture within the combination.
Add this combination to a thick bottomed nonstick pan.
With steady stirring cook dinner on a low warmth for a complete time of 8 to 9 minutes.
First the sandesh combination may have a easy and molten consistency.
Slowly slowly the moisture would start to dry up and the sandesh combination would begin coming collectively.
We don’t need a dry sandesh combination.
The paneer ought to have some moistness and should not have a dense rubbery texture.
Bear in mind the sandesh combination ought to have some moistness and never be dry.
Additionally no oil or fats must be launched from the combination.
Let the sandesh combination heat or cool after which knead the combination once more to get a easy consistency.
Form into spherical flattened balls or a peda. with a toothpick or fork you’ll be able to even make designs on the sandesh.
Press some pistachio or almond slices or raisins within the middle.
Serve the sandesh instantly or refrigerate after which serve them. This candy retains effectively for two to three days within the fridge.
If not serving instantly then refrigerate the sandesh as they get spoiled in case you preserve them out at room temperature.
Vitamin Info
Sandesh Recipe
Quantity Per Serving
Energy 126 Energy from Fats 9
% Day by day Worth*
Fats 1g2%
Saturated Fats 1g6%
Polyunsaturated Fats 1g
Monounsaturated Fats 1g
Ldl cholesterol 1mg0%
Sodium 25mg1%
Potassium 34mg1%
Carbohydrates 30g10%
Fiber 1g4%
Sugar 26g29%
Protein 1g2%
Vitamin A 6IU0%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin C 3mg4%
Vitamin D 1µg7%
Vitamin E 1mg7%
Vitamin Okay 1µg1%
Calcium 5mg1%
Vitamin B9 (Folate) 3µg1%
Iron 1mg6%
Magnesium 3mg1%
Phosphorus 11mg1%
Zinc 1mg7%
* % Day by day Values are based mostly on a 2000 calorie weight-reduction plan.
This sandesh recipe from the archives (October 2013) has been up to date and republished on 1 November 2021.
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