Sandesh Recipe: A well-known Bengali sweets or dessert recipe made with paneer and sugar This sweet, like any other Bengali sweet, is a milk-based sweet made from curdled milk or chhena and then mixed with sugar before shaping it into an oval shape.
Perhaps one of the simpler Bengali sweet recipes with a similar colour and texture but a little dryer. Sandesh sweet, also known as pranahara in Bangladesh, is softer than the Indian version. Another variation is cream-based, which is also known as malai sandesh or malai sondesh recipe.
My family and I have always enjoyed bengali sweets recipes, especially rasmalai and sandesh sweet recipes. When I make curries or snacks, I make sure to set aside a small amount of chhena to make sweet sondesh. My children, on the other hand, adores rasgulla and we frequently argue about its popularity. I agree that rasgulla is popular not only in India but around the world. The only disadvantage of the sandesh sweet is that it is prepared dry, as opposed to the former.
While the recipe for bengali sandesh sweet is very simple, I’d like to share some tips and recommendations. First and foremost, for any Bengali milk-based sweet recipe, always use full cream milk. Otherwise, the chhena or paneer would be too thin and difficult to shape. Second, you can use store-bought paneer in this recipe, but make sure it’s soft. Finally, you can make flavoured sondesh by combining chocolate, mango pulp, vanilla, and even coffee.
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Sandesh Recipe Card:
- 2 litre full cream milk
- 3 tbsp lemon juice / vinegar / curd
- 1/2 cup powdered sugar
- 1/4 tsp cardamom powder
- 3 tbsp tutti frutti (almonds or pistachios to garnish)
Step-by-step instructions for making sandesh:
- To begin, heat 2 litres full cream milk in a heavy-bottomed saucepan, stirring occasionally.
- Turn off the heat and stir in 3 tbsp lemon juice/vinegar/curd.
- Mix thoroughly until the milk curdles, as when making paneer. If necessary, add more lemon juice.
- Using a cloth, drain the curdled milk.
- Rinse with cold water to ensure the paneer stays soft and the lemon flavour is removed.
- Drain the water by squeezing it.
- Hang the cloth for 30 minutes with the curdled milk. Do not hang for an extended period of time as they will completely lose moisture.
- Mash well for 10 minutes after 30 minutes.
- Mash the curdled milk until it is smooth and soft. Otherwise, preparing balls will be difficult.
- 1/2 cup powdered sugar is then added and thoroughly combined.
- Place the prepared paneer dough in a kadai.
- Cook on a low heat, spreading and mashing thoroughly.
- Cook for 5 minutes, or until the curdled milk is thoroughly cooked. When paneer is overcooked, it becomes crumbly and loses all of its moisture.
- Mix in the cardamom powder thoroughly.
- Allow for a 5-minute cooling period.
- Make small balls with the lightly cooled dough and make a dent in the centre.
- Finally, serve sandesh garnished with tutti frutti, almonds, or pistachios.
- First, place the sandesh in the refrigerator for a week before serving.
- Also, if you are unable to form balls, it is most likely due to overcooking the paneer, which causes it to lose all moisture. So, blend the mixture until smooth, then roll it into balls.
- In order to make it more flavorful, add saffron thread or rose water.
- Finally, cook the sandesh on low heat to avoid burning the paneer.
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