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Sandesh
Soft Bengali sweets of fresh chhena kneaded with sugar and cardamom
Sandesh is the most delicate of Bengal's sweets, made in Kolkata's sweet shops every morning from chhena, fresh milk curds. The chhena is kneaded until silky, cooked briefly with sugar and pressed into little rounds or moulds. It's soft, fine-textured and milky, sweet but light, often scented with cardamom or saffron. This is the soft 'norom pak' style. Serve at room temperature as a sweet with tea or after a meal. Chef's tip: hang the chhena only until it stops dripping; if it's too dry, the sandesh turn crumbly, and if too wet they won't hold a shape.
- Total time
- 40 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the chhena
- 6 ¼ cups full-fat milk
- 3 tbsp lemon juicemixed with 3 tbsp water
- 2 cups iced water
For the sandesh
- 2 ⅛ oz caster sugar
- ¼ tsp ground cardamom
- 1 pinch saffron (optional)soaked in 1 tsp warm milk
- 1 tbsp pistachios (optional)finely chopped
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Method
0/7 doneStep 1: Bring 6 ¼ cups full-fat milk to a boil in a heavy pan, take it off the heat and wait 1 minute. Add 3 tbsp lemon juice a spoonful at a time, stirring gently, until the milk splits into soft white curds and clear, greenish whey. Stop adding lemon as soon as the whey turns clear, or the chhena turns sour and hard.
8 minStep 2: Pour in 2 cups iced water at once to stop the cooking and keep the curds soft. Strain through a muslin-lined sieve and rinse under cold water to wash away the lemon taste.
Step 3: Gather the muslin, squeeze lightly and hang for 20–30 minutes, just until it stops dripping. The chhena should feel moist and soft, not dry.
25 minStep 4: Tip the chhena onto a clean worktop and knead it with the heel of your hand for 6–8 minutes, smearing it forward and gathering it back, until it is completely smooth and greasy-feeling with no grains. This kneading is what makes sandesh melt in the mouth.
8 minStep 5: Put the chhena in a non-stick pan with 2 ⅛ oz caster sugar and cook over a low heat for 5–7 minutes, stirring constantly. The sugar first loosens it, then it thickens again. It's ready when it comes away from the sides as a soft mass and no longer feels sticky. Overcooking makes it rubbery.
7 minStep 6: Take off the heat, stir in ¼ tsp ground cardamom and 1 pinch saffron if using, and spread on a plate to cool until just warm.
Step 7: Knead again for 30 seconds, divide into 12 and roll into balls, then flatten gently into discs or press into moulds. Top with 1 tbsp pistachios if you like. Serve at room temperature; they keep for 2 days in the fridge.
Nutrition per serving
- Calories
- 200 kcal
- Protein
- 10 g
- Carbs
- 18 g
- Fat
- 10 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does sandesh take?
- About 40 minutes in total: 25 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of full-fat milk?
- Oat, soy or almond milk, same amount (use unsweetened for savoury dishes).
- What can I use instead of lemon juice?
- Lime juice, same amount.
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