Low Carb Classic Bengali Sandesh
Experience the rich, delicate flavors of Bengali cuisine with a modern twist in this Low Carb Classic Bengali Sandesh recipe. Crafted from fresh homemade chenna (Indian cottage cheese) and elevated with almond flour and erythritol, this guilt-free dessert is perfect for those following a low-carb lifestyle. Infused with aromatic cardamom and optionally topped with chopped green pistachios, each bite offers an authentic yet health-conscious indulgence. With minimal prep time and no baking required, this creamy, melt-in-your-mouth treat is both easy to prepare and visually stunning, making it a perfect addition to your dessert repertoire. Ideal for festive gatherings or casual cravings, this reinvented traditional dessert ensures you savor every sweet moment without compromising on flavor or nutrition.
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Recipe Information
Ingredients
- 1 liter Whole milk
- 2 tablespoons Lemon juice
- 4 tablespoons Almond flour
- 3 tablespoons Erythritol
- 1 teaspoon Cardamom powder
- 1 tablespoon Green pistachios, chopped (optional)
Instructions
Start by making chenna, which is a fresh cheese. Heat 1 liter of whole milk in a deep-bottomed pan and bring it just to a boil.
Once the milk starts boiling, reduce the heat to low and gradually add 2 tablespoons of lemon juice while stirring gently. Continue stirring until the milk curdles completely.
Turn off the heat and let the curdled milk sit for a couple of minutes, allowing the chenna to settle.
Line a colander with a muslin cloth or cheesecloth and pour the curdled milk through. Rinse the chenna under cold water to remove any lemon juice flavor. Gather the cloth's ends and squeeze out excess water gently.
Hang the chenna in the cloth for about 30 minutes, allowing the whey to drain completely. You will get a soft, crumbly chenna.
Transfer the drained chenna into a mixing bowl and knead it with the palm of your hand for about 5-7 minutes until it becomes smooth and soft.
Add 4 tablespoons of almond flour, 3 tablespoons of erythritol, and 1 teaspoon of cardamom powder to the chenna. Knead well to combine all ingredients until smooth.
Divide the mixture into equal portions and shape them into small, flat discs or round balls using your hands.
Optionally, garnish each Sandesh with a piece of chopped pistachio on top.
Refrigerate the sandesh for at least 15 minutes to firm up before serving.
Serve chilled and enjoy this low-carb treat!
Nutrition Facts
Calories |
829 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.1 g | 63% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 394 mg | 17% | |
| Total Carbohydrate | 95.1 g | 35% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 52.0 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 11.3 mcg | 57% | |
| Calcium | 1341 mg | 103% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 1693 mg | 36% | |
*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.
