November 17, 2009

Sandesh ~ Bengali sweet

This is my first try on Bangali sweet. The reason that I  made this coz my hubby kept asking for a sweet that is made of milk, is a bengali sweet, white in color, its round and flat ..but he doesnt know the name..I gave him a list of sweets that i know made of milk...milk peda, rasgulla, and rasmali, ..but know! he just cant recall the name....
So i browsed and came to two more sweets..Sandesh and chum chum..But since he said it didnt have any syrup the chum chum was out... So I found the recipe for sandesh from  Manjulas kitchen. and made it.
The verdict: "ITs very tasty, but this is not the sweet that I was saying" The one I said iis a little more thicker"

I have no idea what he is talking about. If any of you have any idea please let me know.


•1/2 gallon (8cups) milk

•1/4 cup lemon juice

•1/2 cup sugar

•1/4 teaspoon ground cardamom

For Garnish:

•2 tablespoon sliced pistachio/Almonds..


  • Making the paneer. 
  • Boil the milk. As the milk starts to boil add the lemon juice and let the milk curdle. Reduce the heat and stir continuosly.Remove from flame when the curd and the whey seperates completely. 
  • Strain the whey using a strainer line with cheesecloth, or muslin cloth.
  • Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well. 
  • Once the paneer is drained, place on a dry, clean surface and knead the paneer until the paneer is almost rolls into smooth soft dough. 
  • Add  the sugar  and cardamom into the paneer and knead the paneer again until sugar is mixed well. 
  • Next on low heat cook the paneer mixture stirring continuously until paneer starts coming together as soft dough. This should take about 6 to 7 minutes. Do not over cook.
  • Turn off the heat and keep mixing the paneer like you are making dough.
  • Divide the paneer in 24 equal parts and roll them giving a ball shape.
  • Garnish with sliced pistachio or Almonds . 
  • Refrigerate them for few hours before serving. Serve them chilled!