Sandesh is a delicious, melt-in-your-mouth Indian sweet dish. One of the dessert recipes which I absolutely lovemaking. Not only these are super quick to make, don’t take much effort, but these are absolutely delicious too. Traditionally Sandesh is a Bengali sweet dish made of freshly made Paneer and sugar.
Since it’s the season of Ganpati, we make different sweets one for every day as a bhog for Lord Ganesha. This Ganpati, I decided to make different varieties, thus giving myself a chance to experiment.
On the second day of Ganpati, I made Rose Sandesh which is nothing but flavored Sandesh but takes the dish to the next level. Rose Sandesh is not overpoweringly sweet, has got the right hit of Rose flavor, and of course a new recipe altogether.
With few basic ingredients like Chenna, powdered sugar, and rose syrup, this recipe can be made in 15 minutes. A must-try recipe for Ganpati season or for any festivities for that matter.
Additionally, look at the gorgeous pink color. If you serve this to your guests they will definitely give you compliments and who doesn’t love that? Right! Anyhow, this Rose Sandesh looks super refreshing and appealing too. They say people eat with their eyes first! Voila!
Love basic Sandesh, you gotta try this.
Tips and trick for making that perfect Sandesh at home:
- Use whole milk or full cream milk. Low fat or fat free will not give good results.
- I have used the packet milk as cow milk was not available, thanks to this lockdown.
- Use lemon juice or vinegar or citric acid mixed in water to make Chenna. I have used citric acid + water mixture for the same. Preferably, lemon juice or citric acid should be used.
- Let the milk cool down a bit before curdling it. The idea is to boil the milk and cool it down for 5-6 minutes and then curdle it.
- If you allow the milk to cool down before adding citric acid or lemon juice, it will give softer chenna.
- Hung the Chenna in a muslin cloth for at least 30 minutes so that all the water seeps out.
- Chenna should be moist, yes squeeze all the water but it should feel a little moist too.
- The most important part of making Sandesh is to knead the Chenna for at-least 5 minutes till it becomes soft and comes together.
- Another important tip, I always cook my chenna and sugar mixture for 2 minutes on a non-stick pan. This helps in taking out that raw texture.
Looking for a step-by-step guide for Homemade Paneer. Check this.
Product Recommendations:
- A non stick kadhai is a must.
- Rose Syrup.
- Powdered Sugar.
- Vinegar for making Chenna/Paneer.
Here’s a detailed recipe video of Rose Sandesh.
Looking for more easy sweet recipes? Check these.
| Prep Time | 10 minutes |
| Cook Time | 5 minutes |
| Servings |
pieces
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- 1/2 Litre milk
- 2-3 teaspoons Vinegar
- 2-3 teaspoons Powdered sugar as required / taste.
- 2 teaspoons Rose syrup
Ingredients
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- In a deep vessel or a Ganj/Bhagoni/Patila - take the milk and on low flame let it come to a boil. Switch off the gas and let it cool down a bit for 5-6 minutes.
- It is really important to not curdle when the milk is too hot. Wait for at least 5-7 minutes before you curdle the milk.
- Mix Vinegar in water and slowly add it to the milk. The milk will start curdling instantly.
- Using a strainer drain the water and collect the Chenna in a muslin cloth. At this stage wash the Chenna under running water or clean water so that any tangy flavor of Citric acid or lemon fades away.
- Now collect the Chenna in a muslin cloth and gently press it to release all the extra water. It's important to do this step. Hang this Chenna for about 30 minutes. This will take off all the excess water. But make sure the Chenna is still moist.
- Take this Chenna in a big thali and mash it for atleast 5 minutes using your palm. So the idea is to mash it so well that it becomes a soft dough and we can make balls out of it.
- Now add powdered sugar and cardamom powder and mash it again for 2 minutes. The heat of your palm will help in dissolving the sugar.
- Now it's time to add the rose syrup and mix it well with the chenna mixture. Knead it again gently.
- Put this mixture in a non-stick kadhai and cook this for just 2 minutes on low flame, not more than that. We just want to remove the raw flavor.
- Take out the mixture, let it cool down, and mash it again using your palm. This time roll them into balls and mark an impression.
- Rose flavored Sandesh is ready to offer. You can add dry fruits like pista on the top, or drop a little rose syrup for the contrasting flavor.
- Enjoy!
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