Sandesh

Indulge in the sweet, creamy delight of Sandesh, a traditional Bengali dessert made from fresh chenna, flavored with cardamom and garnished with pistachios and coconut. Perfect for festive occasions or a special treat after dinner.

• 1 liter full-fat milk
• 2 tablespoons lemon juice
• 1/2 cup powdered sugar
• 1/4 teaspoon cardamom powder
• 2 tablespoons chopped pistachios
• 2 tablespoons grated coconut

Method

1. 1

   In a heavy-bottomed pot, bring the full-fat milk to a boil over medium heat.

2. 2

   Once it boils, reduce the heat and add lemon juice gradually while stirring gently. The milk will curdle and form chenna (cottage cheese).

3. 3

   After the milk curdles, turn off the heat and let it sit for a few minutes. Then strain the curds using a muslin cloth or fine sieve to separate the chenna from the whey.

4. 4

   Rinse the chenna under cold water to remove the lemon flavor and squeeze out excess water gently.

5. 5

   Transfer the chenna to a bowl and mix in powdered sugar and cardamom powder. Knead gently until smooth.

6. 6

   Shape the mixture into small discs or desired shapes and place them on a serving plate.

7. 7

   Garnish with chopped pistachios and grated coconut if using. Allow them to set for about 10 minutes before serving.