Sandesh , a favorite Bengali sweet that is as poetic as it is delicious. Made of fresh cottage cheese and flavor from cardamom or saffron, sandesh is more than just a dessert. It is a celebration of simplicity, elegance and inheritance. Shape in the shapes of delicate flowers or serve as a bite-sized treats during Durga Puja, Rakhi or Jamashtami, the treatment of this dissolved-mouth carries the soul of Bengal in each bite.
Ingredients:
- 1 liter full fat milk
- 2-3 tablespoons fresh lemon juice or white vinegar
- 1/4 cup sugar (adjust to taste)
- 4-5 green cardamom pods, seeds crushed
- A pinch saffron strand (optional)
- 2 tablespoons warm milk (to soak saffron)
- 1-2 tablespoons finely chopped pistachio or nuts
- 1 teaspoon rose water or kewra water (optional)
Method:
- Make the chhena or paneer
- Take a big pot, add milk to it and boil, sometimes stirring.
- Reduce the heat and add the lemon juice/vinegar, stirring until the yogurt is formed and the buttermilk does not separate.
- Strain through muslin cloth; Rinse under cold water to remove acidity.
- Hang for 30 minutes for excess water drain.
- Mix the chhena
- Transfer the drained chhena to a clean plate.
- Mix vigorously for 5-7 minutes until smooth and soft.
- 3. Prepare the base of the taste
- Take a small bowl, soak saffron strands in hot milk for 5 minutes.
- Mix crushed cardamom in sugar.
- Shape and sweeten
- Divide the chhena into 10-12 equal parts.
- Flat each piece in a simple mold in a disc or shape.
- A little dust with a mixture of cardamom on both sides.
- Alternatively, press the pistachios gently on top and sprinkle with rose water or saffron milk.
- Cool and serve
- Refrigerate for at least 1 hour to set up.
- Chilli, decorate from extra nuts or edible silver leaves .
Tips and Tricks:
- Use whole milk for creamiest chenna.
- Do not overdo the yogurt - turn off the heat as soon as curd is separated.
- Adjust the sugar depending on your sweetness choice.
Storage:
- Store in an airtight container in the fridge for 3 days.
- For long shelf life, freeze on the tray , then wrap in butter paper.
- Pair with hot spice chai or serve with seasonal fruits for balance.
