Sandesh – A Bengali sweet for Durga pooja

admin, March 11, 2015


Serving Size: 2-3


  1. 1 litre milk
  2. 1 to 1.5 tbsp lemon juice or vinegar
  3. 2 tbsp palm jaggery or substitute with just 2 tbsp sugar
  4. 3 tbsp sugar or as required
  5. 4-5 pistachios, almonds, sliced or 10-12 golden raisins



  1. keep the milk to boil.
  2. line a deep bowl or pan with a muslin or thin cotton napkin.
  3. when the milk beguns boiling, lower the flame.
  4. add lemon juice and stir.
  5. when all the milk curdles, switch off the fire.
  6. pour the entire content in the lined muslin.
  7. take the four corners of the muslin in your hands and join together.
  8. the chenna or paneer would be in the muslin. so gather all the curdled paneer together in the muslin and squeeze the whey.
  9. rinse the chenna with the muslin in running water very lightly. this is to remove the sourness of the lemon juice or vinegar from the paneer.
  10. place a weight like a stone bowl or a stone pestle on the muslin for 25-30 mins.
  11. take the paneer in a plate or a tray.
  12. knead with the knuckles of your palms
  13. gather the whole mixture at intervals and then again continue to knead till the mixture becomes smooth and less granular.
  14. add jaggery and sugar and knead for 2-3 minutes again.
  15. the jaggery and sugar both will melt and release moisture in the mixture.
  16. add this mixture to a thick bottomed non stick pan.
  17. with continous stirring cook on a low flame for a total time of 9-10 minutes.
  18. first the mixture will have a smooth and molten consistency.
  19. slowly slowly the moisture would begin to dry up and the mixture would start coming together.
  20. we do not want a dry sandesh mixture.
  21. the paneer should have some moistness and must not have a dense rubbery texture.
  22. remember the mixture should have some moistness and not be dry.
  23. also no oil or fat should be released from the mixture.
  24. let the mixture warm or cool and then knead the mixture again to get a smooth consistency.
  25. shape into round flattened balls or a peda.
  26. with a toothpick or fork you can even make designs on the sandesh.
  27. press some pistachio or almond slices or raisins in the center.
  28. serve the sandesh immediately or refrigerate and then serve them.
  29. if not serving immediately then refrigerate them as they get spoiled if you keep them out at room temperature.



  1. Use freshly made paneer or cottage cheese to make sandesh.


Related Posts Plugin for WordPress, Blogger...

Related recipes you might be interested

  • Mirapakaya bajjiMirapakaya Bajji (Green Chili Snack) Serving size of Mirapakaya Bajji : two to three per person Ingredients required to prepare Mirapakaya Bajji : Plump and long green chilies - 4 Chickpea flour - ½ cup Carom seeds - ½ […]
  • brinjal sambar_51Brinjal Sambar   Serving Size: 4 Ingredients: 4 medium sized brinjals or 6-8 baby brinjals 1 medium sized Onion 1 medium sized Tomato Marble sized tamarind ball 1 tbsp Sambar […]
  • Healthy Corn SaladHealthy Corn Salad Time for the preparation of Corn Salad: 30 Mins Serving size of  Corn Salad recipe : 3 Ingredients for the preparation of Corn Salad Fresh corn separated from cob : 1 cup Red […]
  • Goli Baji or Mangalore Bajji RecipeGoli Baji or Mangalore Bajji Recipe Serving Size of Goli Baji or Mangalore Bajji: 5-6 Ingredients for Goli Baji or Mangalore Bajji: 1 and 1/2 cups maida(all purpose flour) 1 tea spn gram flour (besan) 3/4 cup curd […]
  • boondi ladooBoondi Laddu Serving size of Bundi Laddu : one or two per person Ingredients for Boondi Ladoo : Basen/Gram Flour/Chickpea flour - 1 cup Sugar – 1 ½ cup Cardamom powder - ¼ tbsp Ghee […]
  • Scotch EggsScotch Eggs Serving Size: 4 eggs Ingredients: 4 large free-range eggs 2 tbsp flour seasoned with salt and pepper 225g / 8 oz good quality sausage meat or skinless sausage Dash […]
  • Aratikaya vepuduRaw Banana Fry recipes | Aratikaya vepudu Aratikaya In Telugu is Banana and Vepudu is Fry. This a recipe which is common in all the South Indian state. In Andhra it is  Aratikaya vepudu in Malayalam it is Ethakka or ka […]
  • Kobbari vepuduKobbari Vepudu or Coconut fry Serving size of Kobbari Vepudu  : 4 Ingredients for Kobbari vepudu Coconut                                 -           1 Green Chilli                          -          […]
  • Dal SoupDal Soup Ingredients to prepare Dal Soup : Masoor dal – 250 gms Butter - 125 gms Onion - 1 Flour - 50 gms Carrot - 1 Stock - 1.4 liters СеІery - 2 stalks Salt - to taste Milk - 450 […]
  • Mysore PakMysore Pak Serving Size: 4-6 Ingredients: 1 cup Besan (Gram Flour) 1 cup Sugar 1 cup Fresh Ghee ¼ cup Water   Directions: Roast the gram flour (besan) in a thick pan until […]
  • KFC Chicken Recipe | Fried ChickenKFC Chicken Recipe | Fried Chicken Here is the recipe( KFC Chicken Recipe ) of KFC style chicken which is perfect for home .This is a recipe without any  preservatives, added flavoring agents and MSG and can be prepared […]
  • Cucumber KhichadiCucumber Khichadi Serving Size: 2 Ingredients: Cucumber - 1 big Thick Curd - 1 cup Salt - to taste   To grind to a coarse mixture:   Green Chilli - 1 Grated Coconut - 1/3 […]