Sandesh is a mildly sweet, slightly flavored, absolutely delectable dessert recipe from the cuisine of West Bengal. The best part about the sandesh recipe is that is calls just two main ingredients. Further, it is a quick recipe too and is ready in 15-20 minutes. Okay if that is not motivating enough, there are a number of ways to flavor the sandesh. You can make chocolate sandesh, mango sandesh, rose sandesh and so on. So there is a lot of room for creativity there.
As mentioned sandesh calls for just two ingredients! Those two ingredients are milk and lemon juice. The sandesh recipe is the same as the paneer recipe up to the point of curdling milk. This is the most important step in both the recipes. This is the basic sandesh recipe and has been flavored with cardamom. Sandesh can be prepared for any special occasion when you are short of time or even during fasts as it doesn’t contain any ingredient which is avoided during fasts.
Well, obviously I don’t have much to write here because the sandesh recipe calls for a couple of ingredients only.
Milk: You can use any milk from cow milk to full cream milk for the sandesh recipe.
Powdered Sugar: Sandesh is not very sweet. Powdered sugar adds the required sweetness.
Lemon: Lemon juice is the main ingredient used to curdle the milk.
Ghee: Absolutely optional to add ghee.
Cardamom and slivered pista: Crushed cardamom adds a lot of flavor to the sandesh. Further, the sandesh have been garnished with pista.
Following should be kept in mind and you will get perfect sandesh
Serve sandesh on special occasions/festivals.
1.This recipe makes 8-10 sandesh.
2.In a pan add 4 cups of milk.
3.Let it come to a boil. Then switch off the flame.
4.Let the milk cool down for a couple of minutes.
5.Remove the thin layer of fat collected on it i.e. the malai. Gradually add 2 tbsp of lemon juice.
6.Let the milk curdle into large granules. Do not stir rigourously.
7.Line a strainer with muslin cloth and place it on a large bowl.
8.Pass the curdled mixture through the lined strainer.
9.Wash the curds i.e. the large milk granules
10.Slightly squeeze it and then hang for 30 minutes so that the whey (separated water) is drained off.
11.After 30 minutes, put the chhena in a grinding jar along with ¼ cup of powdered sugar and 3-4 cardamoms’ (elaichi) seeds powder. Or you can knead it till smooth.
12.Grind to a smooth mix.
13.Heat 1 tsp ghee in a pan.
14.Add the ground mixture.
15.Cook for 3-4 minutes till the mixture gets combined and leaves the sides of the pan.
16.Transfer on to a plate and let it cool down till workable.
17.Knead for 2-3 minutes using hands or spatula.
18.Portion into desired size and shape into sandesh.
19.Press in 1-2 slivered pistachios. Refrigerate for a couple of hours. Serve. Bon appetite.
PREP TIME 07 minutes
COOK TIME 10 minutes
TOTAL TIME 17 minutes
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