Sandesh/ Sondesh Recipe | How to Make Sandesh | Bengali Sweets

Sandesh/Sondesh #Recipe

Sandesh or Sondesh, as it is pronounced in Bengali, is a much loved traditional sweet from the state of West Bengal in India. Freshly made paneer or chenna is used in making these. It can be flavoured in many ways. The recipe for Sandesh I am sharing today has been flavoured with cardamom/elaichi and has been garnish with saffron.

Bengalis are known for their sweet tooth and hence it comes as a no surprise that the state of West Bengal offers us with a delectable spread of sweet dishes. Misti Doi, Rasogulla, a variety of Sandesh, and many more. There are many ways to make and flavour Sandesh. But one thing is common in all varieties - freshly made paneer or chenna. It can then be sweetened with sugar, jaggery or the Bengal special Noler Gur (Palm Jaggery). Sandesh is often flavoured with cardamom, rose, saffron, etc. Fruit flavoured sandesh like aam sandesh are also popular and so are sandesh flavoured with chocolate.


Kneading the freshly made paneer is very important to get a smooth texture. Typically, once sugar and fresh paneer are kneaded together, the mixture is cooked on low flame for 10-12 minutes. It can also be steamed - in that case it will be called Bhapa Sandesh. But, today the recipe I am sharing for Sandesh is the simplest ever. I have not cooked or steamed the mixture as I was feeling lazy to work in the kitchen. Maybe I will do it later when the weather is a bit cooler than it is now.

Let's check out the recipe for my simple cardamom and saffron flavoured sandesh.

Sandesh/Sondesh Recipe | How to Make Sandesh

Ingredients:

2/3 cup freshly made paneer ( made using 1-litre low-fat milk)
2-3 tbsp powdered sugar
2-3 cardamom pods, finely powdered
3-4 strands of saffron, soaked in 1 tsp milk

Process:

1. Strain the freshly made paneer using a muslin cloth. Let all the whey drain out from the paneer. It may take about an hour or so for you to get a soft paneer ball. Make sure it is not too dry else the sandesh ball will crumble.

2. Take the paneer on a large plate or paraat and add sugar using the edge of your palm, knead for 8-10 minutes. Add cardamom and knead for another minute or two.

3. The mixture is ready when you start getting smooth balls out of it. If there are cracks on the surface, it needs to be kneaded more.

4. At this point, you can cook this mixture in a non-stick kadhai. The mixture will soften first and after 10 minutes, the moisture will evaporate. When it cools down a bit and you can handle it, make small balls of sandesh. I didn't cook it and made small balls of the mixture.

5. Garnish with a spot of saffron and keep them in the fridge to chill.

6. Pop one into your mouth and enjoy it.

These Bengali Sandesh are my entry for BM#86 Week 2 Day #3 under the theme - 'Festivals/ Occasions'. For Day #1 I had shared this Kesar Phirni Recipe and for Day #2 I had shared a Whole Wheat Papdi Recipe.

If you are looking for more Indian Sweets recipes check out
Basundi
Misti Doi
Shrikhand

 

Check out the Blogging Marathon page to find other Blogging Marathoners doing BM#86

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