November 3rd, 2008 filed under Desserts, Gluten Free
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Sandesh is a specialty from the state of Bengal. Sandesh is a delicacy, served as a dessert. Made several different ways using freshly made paneer.

Recipe makes 24 pieces.



  • 1/2 gallon (8cups) milk
  • 1/4 cup lemon juice
  • 1/2 cup sugar
  • 1/4 teaspoon ground cardamom

For Garnish:

  • 2 tablespoon sliced pistachios
  • About 8 strands of saffron
  • 2 tablespoon crushed pineapple


  1. Make the paneer (check the recipe for paneer).
  2. Drain the whey using a strainer line with cheesecloth, or muslin cloth.
  3. Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well.
  4. Once the paneer is drained, place on a dry, clean surface and knead the paneer until the paneer is almost rolls into smooth soft dough.
  5. Add the sugar and cardamom into the paneer and knead the paneer again until sugar is mixed well.
  6. Next on low heat cook the paneer mixture stirring continuously until paneer starts coming together as soft dough. This should take about 6 to 7 minutes.
  7. Turn off the heat and keep mixing the paneer like you are making dough.
  8. This is most important step to this dish; you are just cooking paneer enough to take out the rawness. If you over cook the paneer it will become crumbly.
  9. Mix the saffron thread in 1 teaspoon of warm milk and mix it well. Keep aside.
  10. Divide the paneer in 24 equal parts and roll them giving a ball shape.
  11. Garnish with crushed pineapple, or garnish them with a drop of saffron paste putting sliced pistachio over.
  12. Refrigerate them for few hours before serving. Serve them chilled!
  13. Sandesh can be refrigerated for a week.

If you enjoyed the recipe for Sandesh, here are more great recipes you should try from Manjula's Kitchen.

54 Responses to “Sandesh”

  1. syeda says:

    All the recipes are great. My mom loves sandesh and I am going to surprise her :)
    Thanks Manjula..

  2. karthik says:

    this food i lick it

  3. richa says:

    Hi Manjula auntie,

    Instead of making fresh panir, can I use the panir available in the market to make sandesh? in case I can, would the recipe change or the process remains the same. Thanks

  4. Julianne says:

    Hmm it seems like your website ate my first comment (it was extremely long) so I guess I’ll just sum it up what I had written and say, I’m thoroughly enjoying your
    blog. I too am an aspiring blog writer but I’m still new to everything. Do you have any points for newbie blog writers? I’d really appreciate it.

  5. nandita says:

    I want rasogulla, chamcham, sandesh and many sweets receipe to my email id. Please send it my mails.

  6. syeda says:

    dear manjula i always try your recipe these are so good.i want to make paneer ,i live in usa ny from where i can get the muslin cloth to squeeze water or what i can use for that purpose, i will be very thankful.

    • Shambhavi says:

      You can sometimes find muslin (also called cheesecloth) at cooking stores in the US. I can never find it where I live, so I take a clean piece of cloth (an old style tea towel that feels like linen in my case) and boil it in a large pot of water for about 10 minutes to ensure there is no trace of dirt or laundry soap, then I use that to strain my paneer. Hope this helps:)

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