Sandesh
An authentic dessert recipe from West Bengal, India
Cook Time
30 mins
Servings
4 servings
Difficulty
MediumCategory
DessertIngredients
For 4 servings
1500ml Full-fat milk
30ml Lemon juice
80g Powdered sugar
3g Cardamom powder
0.5g Saffron strands
8ml Rose water
20g Pistachios, finely sliced
7 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Bring milk to a boil in a heavy-bottomed pot, stirring occasionally. Once boiling, reduce heat to medium.
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Add lemon juice gradually, stirring gently, until the milk curdles completely and the whey turns clear. Stop adding lemon juice as soon as curdling is complete.
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Line a colander with a double layer of muslin cloth. Pour the curdled milk through it. Rinse the chenna under cold water to remove the acidic taste.
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Gather the muslin cloth and squeeze out excess water. Hang for 20 minutes or press under a weight for 15 minutes. The chenna should be moist but firm — not wet or crumbly.
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Transfer the chenna to a heavy-bottomed non-stick pan. Cook on low heat, stirring continuously with a spatula, for 8–10 minutes until the chenna dries out slightly and comes together into a smooth, non-sticky mass.
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Remove from heat. Add powdered sugar, cardamom powder, and rose water. Mix well until the sugar is fully incorporated.
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Dissolve saffron in a teaspoon of warm milk and add to the chenna. Mix to create a uniform pale yellow colour.
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Return to low heat and cook for 2–3 more minutes, stirring, until the mixture is smooth and holds its shape when pressed.
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Cool slightly until comfortable to handle. Shape into small rounds, ovals, or press into decorative moulds. Garnish each piece with a sliver of pistachio.
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Refrigerate for 30 minutes before serving. Serve chilled.
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Chef's Tips
The chenna must be kneaded and cooked until completely smooth — any graininess will result in a crumbly sandesh that doesn't hold its shape.
Do not add too much sugar; sandesh should be delicately sweet, not cloying. Taste the chenna before adding sugar as its natural sweetness varies.
Cooking the chenna on the pan before adding sugar removes excess moisture and gives sandesh its characteristic firm yet melt-in-the-mouth texture.
Sandesh is best eaten within 2 days; store in the refrigerator and bring to room temperature for 10 minutes before serving for the best flavour.
About This Dish
Sandesh is a traditional dessert dish from West Bengal, India. This authentic recipe provides exact measurements for cooking 4 servings.
- The chenna must be kneaded and cooked until completely smooth — any graininess will result in a crumbly sandesh that doesn't hold its shape. - Do not add too much sugar; sandesh should be delicately sweet, not cloying. Taste the chenna before adding sugar as its natural sweetness varies. - Cooking the chenna on the pan before adding sugar removes excess moisture and gives sandesh its characteristic firm yet melt-in-the-mouth texture. - Sandesh is best eaten within 2 days; store in the refrigerator and bring to room temperature for 10 minutes before serving for the best flavour.
Category
Dessert
Cook Time
30 mins
Servings
4 servings
Difficulty
Medium