📝 About This Recipe
Originating from the heart of Bengal, Sandesh is a sophisticated milk-based delicacy that celebrates the purity of 'Chhena' or fresh cottage cheese. This recipe yields a melt-in-your-mouth texture, delicately sweetened and perfumed with the royal essence of saffron and green cardamom. It is a testament to the art of Indian 'Moyra' (confectioners), offering a light, protein-rich treat that is as elegant as it is delicious.
🥗 Ingredients
The Fresh Chhena (Cheese Base)
- 2 liters Full-fat Whole Milk (Ensure it is not ultra-pasteurized for best curd yield)
- 3-4 tablespoons Lemon Juice or Vinegar (Diluted with equal parts water)
- 1 cup Ice Cubes (To stop the cooking process immediately)
Flavoring and Sweetener
- 1/2 cup Superfine Sugar (Adjust to taste; can substitute with date palm jaggery)
- 1/2 teaspoon Green Cardamom Powder (Freshly ground for maximum aroma)
- 1 pinch Saffron Strands (Soaked in 1 tablespoon of warm milk)
- 1/4 teaspoon Rose Water (Optional, for a floral finish)
Garnish
- 10-12 pieces Pistachios (Slivered)
- 1 tablespoon Dried Rose Petals (Edible grade)
- 12-15 pieces Saffron Strands (One for the top of each Sandesh)
👨🍳 Instructions
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1
Pour the milk into a heavy-bottomed pot and bring it to a gentle boil over medium heat, stirring occasionally to prevent the bottom from scorching.
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2
Once the milk boils, turn off the heat. Gradually add the diluted lemon juice or vinegar one tablespoon at a time, stirring very slowly until the milk curdles completely and the greenish whey separates.
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3
Immediately add the ice cubes to the pot to lower the temperature; this ensures the Chhena remains soft rather than becoming rubbery.
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4
Line a colander with a clean muslin or cheesecloth. Pour the curdled milk through it to collect the Chhena.
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5
Rinse the Chhena under cold running water for 1-2 minutes to remove any traces of acidity from the lemon or vinegar.
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6
Squeeze the cloth firmly to remove excess water, then hang the bundle for 30-45 minutes. You want the Chhena to be moist but not dripping.
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7
Transfer the Chhena to a large, flat plate. Using the heel of your palm, knead the cheese for about 5-8 minutes until the grainy texture disappears and it becomes a smooth, non-sticky dough.
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8
Incorporate the superfine sugar, cardamom powder, and the saffron-infused milk into the dough. Knead for another 2 minutes until well combined.
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9
Transfer the mixture to a non-stick pan. Cook over very low heat for 5-7 minutes, stirring constantly. This 'Paka' process is crucial; the mixture should just lose its raw smell and start to leave the sides of the pan.
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10
Be careful not to overcook! If the mixture becomes crumbly or starts releasing oil, remove it from the heat immediately.
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11
Remove the mixture from the pan and let it cool slightly until it is warm enough to handle comfortably.
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12
Divide the dough into 12-15 equal portions. Roll them into smooth balls or press them into traditional wooden Sandesh molds (lightly greased with ghee).
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13
Place a sliver of pistachio and a strand of saffron in the center of each piece, pressing gently so they adhere.
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14
Let the Sandesh rest at room temperature for 30 minutes to firm up before serving, or refrigerate if you prefer them chilled.
💡 Chef's Tips
Use full-cream milk only; low-fat milk will result in a dry and chewy texture. When kneading, stop as soon as the dough is smooth; over-kneading will release the fat and make the Sandesh greasy. The 'low heat' rule is non-negotiable—high heat will turn the sugar into caramel and ruin the snowy white/pale yellow color. If the mixture feels too dry after cooking, add a teaspoon of milk and knead briefly to restore moisture. Always use fresh cardamom pods ground at the moment of preparation for the most authentic fragrance.
🍽️ Serving Suggestions
Serve at room temperature to fully appreciate the delicate, creamy texture. Pair with a hot cup of Masala Chai for a classic afternoon treat. Arrange on a silver platter decorated with fresh marigolds for festive occasions like Diwali or Durga Puja. Serve alongside other Bengali sweets like Rasgulla for a complete 'Mishti' platter. Lightly drizzle with a drop of liquid Nolen Gur (date palm syrup) if serving during the winter months.