📝 About This Recipe
Sandesh is the crown jewel of Bengali confectionery, a delicate and melt-in-the-mouth treat crafted from fresh, artisanal cottage cheese known as Chenna. This recipe captures the essence of Kolkata's sweet shops, balancing the floral notes of cardamom with the creamy richness of high-quality milk. It is a sophisticated, low-moisture dessert that celebrates simplicity and the skill of the confectioner’s hand.
🥗 Ingredients
For the Fresh Chenna (Curd Cheese)
- 1 liter Full-fat Whole Milk (Do not use skim or low-fat milk)
- 2 tablespoons Lemon Juice or Vinegar (Diluted with 2 tablespoons of water)
- 1 cup Ice Cubes (To stop the cooking process)
For Flavoring and Sweetening
- 1/3 cup Powdered Sugar (Adjust to taste)
- 1/2 teaspoon Green Cardamom Powder (Freshly ground for best aroma)
- 10-12 pieces Saffron Strands (Soaked in 1 teaspoon of warm milk)
- 1/4 teaspoon Rose Water (Optional for a floral finish)
For Garnish
- 6-8 pieces Pistachios (Slivered)
- 1 teaspoon Dried Rose Petals (Culinary grade)
- 1 pinch Saffron Strands (For a pop of color)
👨🍳 Instructions
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1
Pour the full-fat 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 slowly until the milk solids separate from the greenish whey.
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3
Immediately add ice cubes or cold water to the pot to stop the Chenna from cooking further; this ensures the Sandesh remains soft and not rubbery.
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4
Line a colander with a clean muslin or cheesecloth and pour the curdled milk through it. Rinse the collected Chenna under cold running water to remove any traces of acidity from the lemon or vinegar.
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5
Squeeze the cloth to remove excess water, then hang it for about 30-45 minutes. You want the Chenna to be moist but not dripping; if it’s too dry, the Sandesh will be crumbly.
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6
Transfer the Chenna to a large, flat plate or marble surface. Begin kneading it with the heel of your palm. This is the most crucial step.
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7
Knead for 5-8 minutes until the grainy texture disappears and the Chenna becomes a smooth, non-sticky dough that releases a light oily sheen.
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8
Add the powdered sugar, cardamom powder, and the saffron milk to the smooth Chenna. Knead for another 2 minutes to incorporate the flavors evenly.
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9
Transfer this mixture to a non-stick pan. Cook over the lowest possible heat for 4-5 minutes, stirring constantly. You are just looking to cook out the rawness of the sugar without browning the cheese.
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10
Once the mixture starts to leave the sides of the pan and feels slightly warm and thick, remove it from the heat. Do not overcook, or it will turn grainy.
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11
Let the mixture cool just enough to handle. While still warm, divide into 12-15 equal portions and roll them into smooth balls or press them into traditional wooden Sandesh molds.
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12
Garnish the center of each Sandesh with slivered pistachios, a strand of saffron, and a few dried rose petals. Press them gently so they stick.
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13
Allow the Sandesh to set at room temperature for 30 minutes, or refrigerate for a firmer texture before serving.
💡 Chef's Tips
The secret to perfect Sandesh is the moisture content; the Chenna should feel like soft play-dough, not dry or soaking wet. Always knead with the heel of your palm in a spreading motion to break down every single milk solid grain. Never cook the Chenna on high heat; the 'Pak' (cooking process) must be done on the lowest flame to maintain the white color. If the mixture becomes too dry while cooking, add a teaspoon of milk to bring back the smooth consistency. For a variation, you can use date palm jaggery (Nolen Gur) instead of sugar during the winter months for an authentic seasonal flavor.
🍽️ Serving Suggestions
Serve chilled as a refreshing end to a traditional Bengali meal of rice and fish curry. Pair with a hot cup of Masala Chai for a delightful afternoon treat. Arrange on a silver platter alongside other milk-based sweets like Rasgulla for a festive Diwali spread. Serve with a drizzle of honey or a few drops of rose syrup for an extra touch of indulgence.