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Sandesh
November 3rd, 2008 filed under Desserts
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.
Ingredients:
- 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
Method:
- Make the paneer (check the recipe for paneer).
- Drain the whey using a strainer line with cheesecloth, or muslin cloth.
- Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well.
- 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.
- Add the sugar and cardamom into the paneer and knead the paneer again until sugar is mixed well.
- 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.
- Turn off the heat and keep mixing the paneer like you are making dough.
- 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.
- Mix the saffron thread in 1 teaspoon of warm milk and mix it well. Keep aside.
- Divide the paneer in 24 equal parts and roll them giving a ball shape.
- Garnish with crushed pineapple, or garnish them with a drop of saffron paste putting sliced pistachio over.
- Refrigerate them for few hours before serving. Serve them chilled!
- Sandesh can be refrigerated for a week.
hello mam
i really love your recepies n have tried many which came out really well..
i love indian sweet n love to make them home i wanted to prepare RABDI i would be really happy if showed us how to prepare it.
thank you
Dear Manjula,
Thank you for your site. I’ve learned and improved a lot my skills at kitchen.
While making peda and sandesh, when I put the sugar, the dough stays somewhat watery….and the final result isn’t good. even if i wait it to be very cool before putting sugar.
And the sandesh when I tried to cook it…..the dough also lost its consistency.
Can you help me?
thank you a lot.
hello aunty…
if u or jaya ji could reply to this….
in making sandesh should i use freshly made paneer or should it kept under a heavy utensil for some time..
thanking you…
Hi Divya, don’t use a weight.
Paneer for sweets must be fresh made and be soft.
Putting it under a weight makes it firm like what you use for paneer in vegetable dishes.
hi jaya ji…
thank you so much for your concern….u have always turned out to b helpful..thanks.
hello aunty…
in making sandesh should i use freshl
HI Divya, for this you need to use fresh made paneer. The store bought paneer is too firm.