SANDESH / SHONDESH

 

Turned a kitchen accident into a cultural treat!  After my milk accidentally curdled, I learned that this fresh cheese is actually the base for Sandesh, an iconic Bengali delicacy. This soft, cardamom-infused sweet is officially my new favorite way to fix a mistake.In case you are running out of curdled milk,then follow the procedure for curdling cited below

 

 

 

 

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 Ingredients

• Milk: 1 litre (full fat)
• Lemon Juice/Vinegar: 2 tbsp (diluted with water)
• Powdered Sugar: 1/4 cup
• Cardamom Powder: 1/2 tsp
• Garnish: Pistachios & Saffron strands/ Almonds

1. Make Fresh Chenna (Paneer)

• Boil the milk in a heavy-bottomed pan.
• Turn off heat. Add diluted lemon juice slowly.
• Stir until milk curdles completely.
• Strain using a muslin cloth.
• Rinse with cold water to remove sourness.
• Squeeze well. Hang for 30 minutes to drain.

2. Knead to Smoothness

• Place the fresh chenna on a flat plate.
• Rub with your palm for 5–7 minutes.
• Stop when it becomes smooth and non-sticky.
• Mix in powdered sugar and cardamom powder.

3. Cook the Mix (Crucial Step!)

• Transfer the mix to a non-stick pan.
• Cook on low heat for 4–5 minutes only.
• Stir continuously so it does not dry out.
• Remove when it gathers together into a soft dough.
• Add saffron strands soaked in milk mixture to the dough. 

4. Shape & Serve

• Let it cool slightly until warm.
• Divide into equal portions.
• Roll into balls and flatten slightly (or use molds).
• Press a pistachio/ almond or saffron strand into the center.
• Chill for 30 minutes before serving!