Sandesh A very popular Bangoli sweet- Learn how to make Sandesh from scratch at home. Step-by-step recipe of sandesh or shondesh. Shondesh is a very popular sweet. It is very simple to make and best to serve in any prasad or in fasting. This sweet treat is so simple to make that you will love to make it often.
Me and my family have always been great fans of Bengali sweets recipes. I particularly love rasmalai and sandesh sweet recipes. Whenever I prepare any curries or snacks I ensure to separate a small portion of chhena to prepare a sweet sondesh recipe. However, I agree Rasgulla is hugely popular not just in India but all over the world but, Sandesh has almost the same popularity among Indians.
Sweet and delicious, Sandesh (called Shondesh in the Bengali language) is a popular sweet from Bengal. It is prepared during festivals like Durga Puja. Being a milk-based sweet it is made with chenna or paneer and needs a handful of ingredients. Don’t forget to get creative and add your favourite flavours or make exquisite designs using a wooden press, toothpick or fork when making a sandesh recipe!
Finally, I would like to suggest a few more recipes from my blog like
Sandesh A Bangoli sweet
Course: Festival Recipes, INDIAN SWEETS12
servings10
minutes15
minutes270
kcalIngredients
- FOR HOMEMADE COTTAGE CHEESE/ PANEER
The large heavy bottom pan
cheesecloth
2 quarts whole milk
¼ cup of lemon juice (or lime juice)
- FOR SANDESH
Fresh paneer from 2 quarts of milk
a handful (approx. 8-12) each of almonds and pistachios cut into slivers
A few saffron strands
1 tbsp warm milk (to soak saffron)
1/2 milk powder
1/2 cup powdered sugar (or regular, granulated sugar)
1/2 tsp cardamom powder
1 tsp Rose water
ghee (or butter) to lightly grease moulds
moulds of any shape you like
Directions
- TO MAKE COTTAGE CHEESE/ PANEER
- Heat the milk in the pan till it almost starts boiling, then turn off the heat. Do Not boil the milk.
- Add lemon juice (or citrus substitute) one tbsp at a time.
- Stir the milk constantly while adding the lemon juice; the solid curds will separate from the liquid whey.
- Place the cheesecloth in a strainer, and strain out the whey from the curds. Allow the curds to cool for at least 15 minutes.
- During this time, begin prep for the Sandesh.
- Use the cheesecloth to squeeze out any excess moisture.
- Set aside and begin mixing the ingredients for the dessert.
- For Sandesh
- Soak almond with the saffron in warm milk. Keep aside to use as a topping. If the nuts do not soak up all the milk by the time you are ready to use them, drain it away before you use the nuts as topping.
- Combine the sugar, milk powder and paneer and mix well.
- Place on a medium-low flame, folding the doughy mixture continuously for 4-5 minutes in the pan.
- When the mixture becomes slightly more solid in texture, splash the rose water on it and remove the pan from the heat. Stir a few more times.
- Allow the mixture to cool.
- Add sugar and cardamom powder and mix until a smooth dough is formed.
- Make small balls out of the dough top each ball with nuts and chill in the refrigerator for a few hours before you serve.
- Place on a medium-low flame, folding the doughy mixture continuously for 4-5 minutes in the pan.
- When the mixture becomes slightly more solid in texture, splash the rose water on it and remove the pan from the heat. Stir a few more times.
- Allow the mixture to cool.
- Add sugar and cardamom powder and mix until a smooth dough is formed.
- Make small balls out of the dough top each ball with nuts and chill in the refrigerator for a few hours before you serve.
I was looking for something like this …healthy desert recipe please do share some more ..
Thanks sanju …ya sure I will share some more dessert recipes soon
Che bontà!! è delizioso!! Brava!! un saluto!! 🙂
Thanks…