Sandesh Recipe Sondesh Recipe

Sandesh is a delicious Bengali milk sweet popular in India. Sandesh also known as Bengali Sandesh is made using milk, sugar, dry fruits and saffron. The messages are most commonly created for Navratri and Durga Puja. Learn how to create messages with step-by-step pictures.

Sandesh is a cheese based rich milk dessert. This sandesh sweet can be made for special occasions, festivals like Navratri and Durga Puja. It is made with simple ingredients present in your kitchen and can be prepared easily in just a few minutes.

about the message

Sandesh is a popular Bengali sweet made using milk, lemon juice, sugar, dry fruits and saffron. Traditionally sandesh is made into chhena by first curdling milk, then mixing it with sugar and cooking it until soft, non-sticky, then shaped into small discs and garnished with nuts.

This is the easiest cottage cheese dessert I have tried, just a few minutes and you are done with this delicious milk dessert. To make best tasting sandesh, chhena should be made fresh and using store bought cheese can change the taste of sandesh.

Decoration is minimal, you can add chocolate chips or nuts or dry fruits of your choice. The taste of sandesh is incredibly delicious, making it one of the popular sweets of Bengal.

message content

• Milk – Use full cream milk either fresh milk or packed milk.
• lemon juice – Lemon juice is used to curdle milk, you can also use curd.
• Sugar -Grind the sugar finely and then use it.
• crazy – I have used chopped pistachios for garnish. You can also use almonds, cashews etc.
• Saffron – Saffron is the main flavoring agent here.

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How to create a message step by step

1. Boil milk, then add lemon juice. Milk will start curdling and water will separate, keep stirring to avoid burning at the bottom and turn off until the water separates completely. Gather the paneer and put it in a muslin cloth, tie it and hang it for at least 30 minutes so that all the remaining water gets drained out.

2. Then to remove the sour taste of lemon, open it and wash it thoroughly with water. Squeeze out excess water. Then add powdered sugar to this cheese and grind it to make a soft paste. Instead of grinding it, you can also knead it until smooth.

3.Now pour this ground mixture on the pan and cook for 8-10 minutes, not more than that. At first it will be sticky but gradually it will turn into a non-sticky mixture.

4.Can you see the difference, now when it starts not becoming sticky add saffron threads to it and mix well. When the saffron gets absorbed and becomes completely non-sticky its texture and color will change slightly. Switch off at this stage. Gather this mixture in a bowl, the final stage mixture is called “Makha” – the not yet molded message. When it becomes hot, make a small ball out of it and flatten it slightly with your palms. Make a small depression and garnish with chopped pistachios.

Message is ready!

Expert Tips

• Overall, the cooking time of the paneer should be just 8-10 minutes or a little less, but definitely not more than that, otherwise it will become dry and crumbly and then you will not be able to shape it.
• If the paneer is overcooked then we cannot make balls out of it, if the paneer is undercooked then you will feel the raw taste of the paneer, so be careful while cooking.
• If the mixture becomes dry, add a little milk, knead it once and then mold it into your desired shape.
• You can also add saffron or saffron while kneading but I have added it while cooking.
• I usually grind the paneer into a paste so that it melts in the mouth, otherwise it may have a rough texture when eaten.

serving and storage

Sandesh is served as a snack. It can be stored in the refrigerator for 3-5 days.

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