Classic Bengali Sandesh
Indulge in the delicate sweetness of *Classic Bengali Sandesh*, a timeless dessert cherished across India’s eastern regions. Crafted from freshly made paneer, this melt-in-your-mouth confection is gently kneaded with sugar and aromatic cardamom powder, then cooked to perfection for a luscious texture. Each piece is artfully adorned with pistachios and saffron strands, adding an elegant finish and a pop of color to this traditional treat. With just a handful of simple ingredients, this recipe celebrates the purity of flavors and the craft of making authentic Bengali sweets. Perfectly served chilled, Sandesh is a festive delight that’s as beautiful as it is irresistible. Ideal for celebrations or as a refreshing after-meal dessert, this iconic recipe brings the charm of Bengali cuisine straight to your kitchen.
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Recipe Information
Ingredients
- 2 liters Whole milk
- 4 tablespoons Lemon juice
- 150 grams Sugar
- 0.5 teaspoons Cardamom powder
- 10 pieces Pistachios
- 10 strands Saffron strands
- 2 tablespoons Water
Instructions
Start by heating the whole milk in a large, heavy-bottomed pan over medium heat. Stir occasionally, ensuring it doesn't stick to the bottom.
Meanwhile, prepare the curdling agent by mixing lemon juice with 2 tablespoons of water, and set aside.
Just before the milk comes to a boil, slowly add the lemon juice mixture, stirring continuously. The milk will start to curdle, with the whey separating from the solids.
Turn off the heat once the whey is clear and allow it to sit for a minute.
Line a fine sieve or colander with a muslin cloth and pour the curdled milk through it, allowing the whey to drain away. Rinse under cold water to remove the lemon taste.
Gather the muslin cloth's edges together and gently squeeze out the excess water. Hang it up for 30 minutes to ensure all water is removed, leaving soft, fresh paneer.
Transfer the paneer to a clean surface and knead for 10 minutes until it is smooth and creamy.
Next, add the sugar and cardamom powder to the paneer, and knead again until the sugar is fully integrated and the mixture is smooth.
Heat a non-stick pan on a low flame and cook the paneer mixture gently, stirring continuously for about 8-10 minutes until it slightly thickens, ensuring it doesn't overcook or dry out.
Remove from heat and allow it to cool slightly. Once manageable, shape the mixture into small, flat discs or cubes.
Garnish each Sandesh with a pistachio and a saffron strand for the final touch.
Refrigerate for 1 hour to set properly before serving.
Nutrition Facts
Calories |
1934 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.3 g | 91% | |
| Saturated Fat | 39.0 g | 195% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 248 mg | 82% | |
| Sodium | 788 mg | 34% | |
| Total Carbohydrate | 252.8 g | 92% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 251.3 g | ||
| Protein | 69.9 g | 140% | |
| Vitamin D | 22.7 mcg | 113% | |
| Calcium | 2560 mg | 197% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 3276 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
