Bengali Sweet Sondesh Or Sandesh

Sandesh (Sondesh) is one of the ultimate Bengali mishti (sweets)! This is a foolproof recipe that is nearly impossible to mess up and it makes perfectly sweet and tempting Sandesh that are great for festivals, holidays, parties, and gifting.

In West Bengal, it is called ‘Sondesh’ or ‘Shondesh’ and elsewhere it is called Sandesh sweet. It is a dry yet semi-moist dessert that actually will melt in your mouth. This is chenna based sweet recipe just like other Bengali desserts Rasgulla, Rasmalai, Chum Chum.

Ingredients for Sondesh

2 liters or 8 ½ cups Cow Milk Full-fat whole milk
2-3 tablespoons Lemon juice Or vinegar
½ cup Sugar
Pistachios chopped for garnishing

The Sandesh making process is divided into two parts.

Making chenna – You MUST make chenna fresh and use right away. You cannot make it ahead of time or cannot use a refrigerated one.

Making Sandesh from chenna (soft paneer) – it takes some time since the process requires kneading, cooking on stove-top and shaping. Though it takes time, sure it is easy.

How To Make Chenna For Sandesh

Prepare a sieve for straining: line a large fine-mesh sieve with several layers of cheese cheesecloth or use man’s handkerchief or thin cotton cloth. Set over a large bowl.

Add milk to a pot and Bring it to a boil: Pour the milk in a heavy bottom pan or patila. Heat the milk over medium heat and let it come to a full boil, stirring frequently.

Off the heat, add lemon juice: Once it starts boiling, turn off the heat and remove it from the heat. Add lemon juice and keep stirring.

Milk has curdled: As you stir, you will notice that milk has starts to curdle. If it does not curdle, then you can add more lemon juice. But do not add too much at the beginning.

Strain the mixture: You will see the greenish whey and milk solids (chenna) are separated. Drain and separate them using a prepared strainer. You can keep and use the whey later in curry, dal, soup, etc.

Wash under running water: Then wash the chenna under running cold water, so all the sourness from lemon juice/vinegar will wash away. Also, as it cools down, it stops further cooking and prevents it from becoming chewy.

Remove the moisture: Now gather the edges of the cloth, tie and twist, press lightly to remove all the moisture.

Chenna is ready.

How To Make Sandesh Recipe?

Take prepared chenna to a plate.

Knead till smooth: Start kneading with the help of your palm and keep kneading till it gets smooth and comes together like a dough. You can see the difference from above and below pic. It took me about 4-5 minutes.

Add sugar: now add sugar to the smooth, kneaded chenna. If the sugar granules are bigger then grind into the powder and use.

Again knead it well to incorporate the sugar. It will become sticky yet smooth. No bigger sized milk granules left. Alternately you can do this kneading step in a food processor.

Cooking the mixture: take the chenna sugar mixture into the pan and turn the heat on medium-low. Continue cooking with stirring constantly.

Cook for 4-5 minutes only: This step is crucial, cook for only 4-5 minutes no more than that. Do not overcook it otherwise it becomes crumbly. We are cooking to get rid of the raw edge of the chenna. We are not looking for any color, texture change.

Cool it to warm: remove the cooked mixture to a plate, spread it for quicker cooling. Let it cool down till it becomes warm.

Again knead till smooth: While it is still warm, start kneading it till it becomes smooth and comes together like a dough ball.

Start shaping: now take a small portion and start shaping into a patty or pedha like. You can use store-bought moulds to shape them.

Garnish: I have made a design on top and garnished with chopped pistachios. You can use any chopped nuts, sprinkles, mini chocolate chips, saffron as a garnish.

These Sondesh are perfect for this Diwali festival, Durga Puja, Ganesh Chaturthi and many festivals.