Bengali Sandesh Recipe

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How to make bengali sandesh recipe

1.

If you are a beginner and making paneer the first time i suggest reading my detailed post of how to make soft paneer, which i shared on my rasgulla or paneer posts. However iam also sharing briefly here.

2.

Bring 3 cups full fat milk to a boil.

3.

Add 4 to 5 tbsp curd or lemon juice diluted with water to the milk. Stir well. When you see the milk begins to curdle, switch off the heat. Make sure it is curdled well. Allow to settle just for a minute.

4.

Place a muslin cloth on a colander. Drain off the paneer. If you have used lemon juice, Rinse the paneer under running water. If you have used curd, you can just skip rinsing.

5.

Squeeze off the excess water from paneer. Make a knot of the cloth, hang it for sometime to drain up excess dripping whey. We just need moist paneer, so make sure there is no dripping whey or water from paneer otherwise sandesh will turn grainy

6.

Add moist paneer, sugar (powdered) and rose water or cardamom powder to a nonstick pan, begin to heat on a low flame

7.

Sugar melts and becomes gooey, continue to cook on a low flame till it reaches a thick consistency. It also begins to leave the sides and looks crumbly

8.

When it cools down. knead lightly. If you desire to add pista almond flour , you can add and knead it till everything blends well. I haven’t added any thing

9.

Roll them to balls and flatten a bit. Tuck whatever you wish to garnish in the centre. Refrigerate for 2 hours and serve

Tuck in Nuts or few strands of Kesar for a traditional look.
Shelf life is short. Refrigerate and finish sandesh within 2 to 3 days