BENGALI SONDESH RECIPE
HOMEMADE SANDESH RECIPE / SONDESH
BY SHWETA GALINDE
Sandesh is a dessert, originating from the Bengal region created with milk and suga Some recipes of Sandesh call for the use of chena or paneer (which is made by curdling the milk and separating the whey from it) instead of milk itself.Some people in the region of dak it pranahara (literally, heart ‘stealer’) which is a softer kind of sandesh, made with mawa and the essence of curd.
Sandesh recipe – sondesh is a delicious Bengali sweet, popular all over India and abroad. It is often made for festive and special occasions.
Sandesh can be made with the use chena or cottage cheese. The simplest kind of sandesh in Bengal is the makha sandesh (makha = kneaded). It is prepared by tossing the chhena lightly with sugar over low heat. The sandesh is essentially hot, sweetened chhana. When shaped into balls, it is called kanchagola (kancha = raw; golla = ball). For more complex and elaborately prepared sandesh, the chhana is dried and pressed, flavored with essence of fruits, and sometimes even colored, and cooked to many different levels of consistencies. Sometimes it is filled with syrup, blended with coconut or kheer, and molded into a variety of shapes such as conch shells, elephants, and fish. Another variant is nolen gurer sandesh, which is made with gur or jaggery . It is known for its brown or caramel colour that comes from nolen gur.
INGREDIENTS
- Full cream cow milk – 1 litre
- Lemon juice – 2 tbsp
- Sugar powder – 4 or 5 tbsp or as per taste
- Generous pinch of cardamom
- Finely chopped pista – 2 tsp
- line a strainer with a cheesecloth / muslin cloth
METHOD
Boil milk over medium flame. When it comes to rolling boil, reduce flame to low.
Add lemon juice gradually while stirring continuously.
Within 1 or 2 minutes, the milk will start to curdle .
When it separates completely, transfer it to a colander lined with a cheesecloth and drain the whey. Rinse the chena under running water to remove residual lemony taste.
Tie prepared chena in a muslin cloth. Squeeze it gently to drain the water and hang it for just 30 minutes to drain the whey .
Transfer the chena to a large plate. It should be moist. If it is too dry, sandesh will turn crumbly.
Knead it like dough for around 4 – 5 minutes or until smooth.
Add sugar + cardamom powder and knead again for around 3 – 4 minutes .
Transfer prepared mixture to a heavy bottomed or non-stick pan.
Stir it continuously and cook it over low flame for 5 mins.
Do not cook on medium or high flame . The chena should not become crumbly or dry , it should still have some moisture in it .
Turn off the flame and let it cool till warm .Once you are able to touch , knead it well into a smooth mixture.
Divide mixture into 12 small portions and make round shaped balls from it. Take each ball, press it gently between your palms and flatten it like thick peda shape OR give any shape of your choice or use any moulds .
Garnish with chopped pistas .
Refrigerate it for at least an hour before serving.
Consume it within two days and store in a refrigerator.
NOTES
- Store in fridge .
- Instead of sugar we can use condensed milk .
- If milk does not curdle, you may add more lemon juice / vinegar.
- Washing the chena is important to get rid of the lemony taste.
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