Sandesh is a delicate Bengali sweet made from fresh chhena, or drained paneer, and sugar. It has a milky flavour and a soft, slightly grainy texture that depends on gentle cooking.
Ingredients
- 1 litre full-fat milk
- 2 tablespoons lemon juice mixed with water
- 1/3 cup icing sugar, or to taste
- 1/2 teaspoon cardamom powder
- Pistachios for garnish
Method
- Boil the milk, add diluted lemon juice and stir until the curds separate.
- Strain through muslin, rinse with water and hang for 20–30 minutes.
- Knead the chhena until smooth, then mix in sugar and cardamom.
- Cook in a non-stick pan on low heat for 4–5 minutes, stirring constantly.
- Cool slightly, shape into small discs or moulds and garnish with pistachio.
Tips and storage
Do not overcook the chhena or the sandesh will become chewy. Refrigerate in an airtight container and enjoy within 3 days.
More Bengali and Indian sweets
For more regional desserts, explore our Indian regional recipes, try Kaju Katli, or browse Palada Payasam. For another milk-based sweet, see Gajar Ka Halwa.
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