Low Fat Classic Bengali Sandesh
Indulge in the timeless charm of *Low Fat Classic Bengali Sandesh*, a lighter take on the iconic sweet of Bengal. Crafted with wholesome skim milk, this delicate dessert is as nutritious as it is flavorful, featuring aromatic hints of cardamom and a touch of rose water. The chenna (homemade paneer) is expertly kneaded to a silky smooth texture, then gently sweetened with powdered sugar for a perfectly balanced treat. Topped with chopped pistachios for added crunch and elegance, this guilt-free version retains all the authenticity of the traditional recipe while being lower in fat. Quick to prepare and irresistibly satisfying, these melt-in-your-mouth delights are perfect for festive occasions or as a refined everyday indulgence.
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Recipe Information
Ingredients
- 2000 ml Skim Milk
- 4 tablespoons Lemon Juice
- 50 grams Powdered Sugar
- 0.5 teaspoons Cardamom Powder
- 1 teaspoon Rose Water
- 10 grams Pistachios (chopped, for garnish)
Instructions
Pour the skim milk into a large, heavy-bottomed pan and bring it to a boil over medium heat. Stir occasionally to prevent the milk from sticking to the bottom.
Once the milk comes to a boil, reduce the heat to low. Add the lemon juice gradually, stirring continuously until the milk curdles completely and the whey separates from the curds.
Line a strainer with a clean muslin or cheesecloth and place it over a large bowl. Pour the curdled milk into the strainer to separate the chenna (curds) from the whey. Rinse the chenna with cold water to remove any lemon flavor.
Gather the edges of the cloth and squeeze out as much moisture as possible. Hang the cloth with the chenna for about 30 minutes to drain out any remaining whey.
Once the chenna is well-drained, transfer it to a plate or clean surface. Knead the chenna with your palms for about 5-8 minutes until it becomes smooth and soft.
Add the powdered sugar and cardamom powder to the kneaded chenna. Mix well and continue kneading until the sugar is well incorporated and the mixture becomes smooth.
Take a non-stick pan and place it over low heat. Add the chenna mixture and cook it for about 4-5 minutes, stirring constantly, until it thickens slightly. Be careful not to overcook, as it will cause the Sandesh to become dry.
Remove the pan from heat and add rose water, mixing it well into the chenna mixture. Let it cool slightly.
Divide the mixture into equal portions and shape them into small round or oval shapes using your hands. You can also use molds for different designs.
Garnish each Sandesh with chopped pistachios and press gently.
Allow the Sandesh to cool completely at room temperature, then refrigerate for at least an hour before serving.
Nutrition Facts
Calories |
970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.5 g | 8% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 848 mg | 37% | |
| Total Carbohydrate | 159.3 g | 58% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 155.4 g | ||
| Protein | 73.2 g | 146% | |
| Vitamin D | 22.7 mcg | 113% | |
| Calcium | 2742 mg | 211% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 3625 mg | 77% | |
*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.
