Sugar-Free Classic Bengali Sandesh
Delight in the guilt-free indulgence of Sugar-Free Classic Bengali Sandesh, a quintessential dessert from Bengal that’s now reimagined with a healthy twist! Made with the pure goodness of homemade chhena (Indian cottage cheese) and sweetened naturally with stevia, this no-sugar treat is infused with aromatic cardamom and a hint of rose water for authentic flavors. The recipe takes you through traditional techniques like curdling milk and hand-kneading chhena to achieve that iconic smooth and creamy texture. Perfectly shaped into elegant discs and optionally garnished with vibrant chopped pistachios, this low-calorie Indian delicacy is ideal for festive occasions or everyday cravings. With just 1 hour to prepare and no compromise on taste, this sugar-free Sandesh is a wholesome treat everyone will love!
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Recipe Information
Ingredients
- 1 liter Whole milk
- 2 tablespoons Lemon juice
- 2 tablespoons Stevia powder
- 3 Green cardamom pods
- 2 tablespoons Pistachios, chopped (optional, for garnish)
- 1 teaspoon Rose water
Instructions
Pour the whole milk into a large, heavy-bottomed pan and bring it to a boil over medium heat. Stir continuously to prevent it from scorching.
Once the milk reaches a boil, lower the heat and add lemon juice gradually, while stirring. This will curdle the milk and separate it into chhena (curds) and whey.
Turn off the heat once the milk has fully curdled. Pour the mixture through a muslin cloth or a fine strainer to collect the chhena. Discard the whey or save it for other recipes.
Gather the edges of the cloth containing the chhena and rinse it under cold running water to remove the acidic taste of lemon.
Squeeze out excess water gently and hang the chhena for about 15-20 minutes to drain completely.
Transfer the drained chhena onto a clean, flat surface or a large plate. Start kneading it with the heel of your palm for about 8-10 minutes until it becomes smooth and creamy.
Add stevia powder and crushed cardamom seeds from the pods, mixing thoroughly into the chhena until well combined.
Place a non-stick pan on low heat and add the sweetened chhena mixture, stirring continuously.
Cook for about 5-7 minutes until the mixture forms a dough-like consistency and starts to leave the sides of the pan. Do not overcook as it will further harden while cooling.
Turn off the heat and add rose water. Stir well to incorporate.
Allow the mixture to cool slightly. Once it’s warm enough to handle, shape the mixture into small, flat discs or traditional sandesh shapes using moulds, if available.
Garnish with chopped pistachios if desired and let them cool completely before serving.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
745 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.8 g | 52% | |
| Saturated Fat | 20.1 g | 101% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 395 mg | 17% | |
| Total Carbohydrate | 76.6 g | 28% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 51.8 g | ||
| Protein | 37.9 g | 76% | |
| Vitamin D | 11.3 mcg | 57% | |
| Calcium | 1312 mg | 101% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 1810 mg | 39% | |
*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.
