Dairy-Free Classic Bengali Sandesh
Indulge in the delicate sweetness of Dairy-Free Classic Bengali Sandesh, a health-conscious twist on one of Bengal’s most beloved desserts. This recipe transforms traditional sandesh by substituting almond paneer for dairy, offering a vegan-friendly alternative without compromising its signature creamy texture. Fragrant with crushed cardamom, saffron, and rose water, each bite is a symphony of aromatic flavors, perfectly balanced with a hint of powdered sugar. The dessert is beautifully shaped using molds or by hand and elegantly garnished with pistachio slivers for an eye-catching finish. Ideal for festive celebrations or everyday indulgence, this dairy-free sandesh is simple to prepare yet irresistibly decadent, crafted with wholesome, plant-based ingredients. Perfect for those seeking a refined yet dairy-free dessert experience!
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Recipe Information
Ingredients
- 200 grams Almonds
- 800 ml Water
- 2 tablespoons Lemon juice
- 100 grams Powdered sugar
- 1 teaspoon Crushed cardamom seeds
- 10 strands Saffron strands
- 1 teaspoon Rose water
- 2 tablespoons Pistachio slivers
Instructions
Begin by preparing almond milk. Soak the almonds in hot water for 1 hour. After soaking, peel the almonds.
Blend the peeled almonds with 800 ml of water until smooth to create almond milk. Strain the almond milk using a fine mesh or cheesecloth into a saucepan.
Heat the almond milk over medium heat. Once it begins to simmer, add lemon juice gradually while stirring constantly. Continue to cook until it curdles and the water separates, about 5-7 minutes.
Remove from heat and strain through a cheesecloth to separate the curds from the whey. Rinse the curds under cold water to remove the lemon flavor, then squeeze out excess water by gathering the cloth around the curds.
Hang the cloth with the curds to remove excess moisture for about 30 minutes. This will form your almond paneer.
Once the almond paneer is ready, transfer it to a mixing bowl and knead into a smooth dough for 5 minutes.
Add the powdered sugar and knead again until smooth and well incorporated.
Mix in crushed cardamom seeds, saffron strands soaked in a teaspoon of warm water, and rose water until well blended.
Press small portions of the mixture into traditional sandesh molds, or shape by hand into your desired form.
Garnish with pistachio slivers and chill for at least 1 hour before serving. Enjoy your dairy-free classic Bengali Sandesh!
Nutrition Facts
Calories |
1686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.6 g | 137% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 27 mg | 1% | |
| Total Carbohydrate | 146.8 g | 53% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 106.3 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 606 mg | 47% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 194 mg | 4% | |
*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.
