Sandesh

Indulge in the delicate sweetness of Sandesh, a traditional Bengali dessert made from fresh chhena, flavored with cardamom and rose water, and garnished with crunchy pistachios. Perfect for festive occasions or a delightful end to any meal.

• 1 liter full-fat milk
• 2 tablespoons lemon juice
• 1/2 cup powdered sugar
• 1 teaspoon cardamom powder
• 2 tablespoons pistachios
• 1 teaspoon rose water

Method

1. 1

   Boil the milk in a pan over medium heat, stirring constantly to prevent burning.

2. 2

   Once the milk comes to a boil, reduce the heat and add lemon juice gradually while stirring. The milk will curdle and form chenna.

3. 3

   Remove from heat and strain the curds through a muslin cloth or fine sieve to separate the whey from the chenna. Rinse under cold water to remove the acidity from the lemon juice.

4. 4

   In a mixing bowl, combine the chenna, powdered sugar, cardamom powder, and rose water. Knead the mixture well until it becomes smooth and pliable.

5. 5

   Shape the mixture into small, flat discs or any desired shape using your hands or a mold.

6. 6

   Garnish with chopped pistachios on top of each piece of Sandesh.

7. 7

   Chill the Sandesh in the refrigerator for about 10 minutes before serving.