Sandesh

Sandesh is a popular sweet from the Eastern part of India, particularly in the state of West Bengal. The dish is made from freshly prepared fresh paneer called chenna (ricotta) in Bengali. It also uses various sweeteners like nolen gur (date palm molasses), and gur (molasses) for sweetness. This soft and flavourful sweet is a must-have for all festive celebrations and my version is made using sugar.

• makes

  8

• prep

  45 minutes

• cook

  15 minutes

• difficulty

  Mid

Ingredients

• 1 litre full cream milk
• 1 tbsp lemon juice
• 1 tbsp plain yoghurt
• ¼ cup caster sugar
• ¼ tsp cardamom powder
• Pinch of salt
• Silver leaves, milk powder, and pistachio powder, to serve

Instructions

1. Boil the milk over medium heat in a heavy-bottomed saucepan, stirring occasionally.
2. Turn off the stove add the lemon juice and yoghurt, and set aside. The yoghurt helps in making the ‘chenna’ (ricotta) softer.
3. Mix until the milk curdles (add more lemon juice, if needed).
4. Drain off the curdled milk into a cheesecloth or muslin cloth and rinse with cold water (to remove the acidity and retain softness).
5. Squeeze off the excess whey and hang in a muslin cloth for no more than 30 minutes.
6. Using your hands, mash the paneer well for 10 minutes until it turns smooth and soft.
7. Add the sugar and then combine well.
8. Transfer the prepared paneer dough onto a wok or kadai and cook on low flame.
9. Cook for 5 minutes or till the curdled milk is cooked well.
10. Add in cardamom powder and mix well. Take off the heat and allow it to cool for 5 minutes
11. Prepare small balls once it's lightly cooled and make a dent in the centre with your thumb.
12. Finish off the ‘Sandesh’ by rolling half into the milk powder and the other half in pistachio powder
13. Garnishing with silver leaf, pistachios and milk powder. Serve chilled.

Note

• You can purchase silver leaf from supermarkets or Indian grocers.

Celebrate Diwali with SBS.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.