15 minutes Sandesh Recipe | Bengali Sandesh.

15 minutes Bengali Sandesh recipe, yes you read it right. 15 minutes, that’s it! I swear it won’t take long and this melt in your mouth recipe will be ready in no time. This Sandesh recipe is full proof and yields 4 Sandesh to be precise.

Sandesh is a Bengali mithai made with Chenna and sugar – yes, 2 ingredients! Whoa, yes just two ingredients. Sandesh is an easy yet beautiful mithai that is yummy, takes no time, and is healthy too. Try this recipe this festive season and please Ganpati Bappa.

Mithai and West Bengal go hand in hand. There are so many sweets from Bengal which is loved by all. Infact, most of the recipes are made using milk as the base ingredient.

One of the popular recipes from Bengal is Rasgulla. I have shared a detailed step by step recipe on my website. Another favorite recipe which is my personal favorite is Rasmalai.

Making Sandesh at home is easy but requires practice and few tips and tricks should be kept in mind. I have been making Sandesh from the past few years as we bring Ganpati in our home for 10 days and each day we prepare Bhog for Bappa. This Ganpati, I made Sandesh too and this came just perfect! Oh the joy!

P.S: I absolutely love how the photograph has come out so beautiful. The picture is looking so rustic and so traditional. Comment below if you love it too.

Now coming back to the recipe, I am sharing few tips and tricks that need to be kept in mind before making this delicious recipe.

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.

If you are looking for a good non stick pan, check this.

I have used powdered sugar, cardamom powder, and saffron. You can put tutti frutti at the top or nuts of your choice.

P.S: That beautiful orange color on the top is an artificial food color.

Do you want to know how I made that impression on Sandesh? Here’s a quick hack. P.S: You won’t believe what jugaad did I use? 😉

I used this antique Diya from my Father-in-law’s Pooja saman. I used the tip to make the impression on the Sandesh and then used Orange food color for those beautiful dots. There is no limit to go creative, you can use any molds or can use a fork for the impression.

Try this Sandesh recipe too – Kesar Elaichi Sandesh

Looking for a video recipe, here’s a link

Print Recipe

15 minutes Sandesh Recipe | Bengali Sandesh.

Sandesh is a delicious Bengali sweet which is made using two ingredients, milk and sugar. Healthy, yummy and takes 15 minutes.

Course

dessert

Cuisine

indian, indian north indian

Keyword

Desserts, Indian Mithai

Prep Time

10 minutes

Cook Time

5 minutes

Servings

Sandesh

Ingredients

• 1/2 litre milk
• 2-3 teaspoons Powdered sugar
• 1/8 teaspoon Cardamom Powder
• 4 strands Saffron
• a pinch Citric acid/tatri

Course dessert Cuisine indian, indian north indian Keyword Desserts, Indian Mithai Prep Time 10 minutes Cook Time 5 minutes Servings Sandesh Ingredients 1/2 litre milk 2-3 teaspoons Powdered sugar 1/8 teaspoon Cardamom Powder 4 strands Saffron a pinch Citric acid/tatri

Instructions

1. 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.
2. 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.
3. Mix citric acid in water and slowly add it to the milk. The milk will start curdling instantly.
4. 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.
5. 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.
6. Now our Chenna is ready. 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.
7. 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.
8. 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.
9. 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. Like I have used diya for that.
10. Use food color and make an impression using your finger's tip. Voila! Garnish it with saffron strands.
11. Delicious Sandesh is ready!

    

Recipe Notes

• You can add nuts/pistachios on top of Sandesh.
• You can even steam them. I have not tried that yet. 

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