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.
[...] making Burfi or Sandesh I prefer whole milk. For Rasgulla or any variation of it like Chum Chum, Rasmalai etc I prefer to [...]
manjula ji, i followed the same steps as u described in ur video, bt evn after making fresh paneer nd kneading it properly i was not able to make soft balls of paneer, due to which i cant be able to give any form to my sandesh….pls help me out….
Shilpi,
I think you cokk the paneer too long.
Manjula, enjoyed your videos especially how to make paneer…etc! As a Bengali, from Kolkata and a lover of Sandesh, especially Nolan gur Sandesh I did not care for the inclusion of pineapple and saffron. The latter is really more north Indian…but not so prevalent in sandesh! But many thanks on making paneer!!
Dear Manjula,
Thank you very much for taking the time to post such wonderful recipes.
Today I tried Sandesh and everything went just perfect until I put it on heat.
After mixing in for 2 minutes, it started to become quite soft, moist. I used very low heat. Could it be that I added a little more sugar (brown sugar)? Could it be because of the pan I used (smaller with higher edges than yours) and this held more heat in the paneer?
I squeezed all the water I could from the paneer before making Sandesh.
Anyway, I took it away immediately and let it cool off a little, then I made the balls. They are a little crumbly but they hold together (at least until you take them to your mouth
Please tell me what I did wrong.
Thank you very much!
Dana from far away Romania
Dear Manjula ji,
I have the same problem like Pinky and Nandini.. when I am adding sugar it is becoming watery and loosing consistency. Before that everything is fine. Can you please help? Thanks for all these wonderful recipies.
Mekhala,
In Sandesh you are mixing the sugar into the uncooked Paneer so this should not become watery unless you did not squeeze enough water from paneer.
Thank you very much. Will try again and thanks for chomchom recipe… can’t wait to make it!
Bhabhi,
As Diwali is getting closer I want to make some sweet dishes please advise me of them which are very easy to make.
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.
Dear Manjula ji,
I had the same problem as Nandini mentioned.. Could you please tell me who might have gone wrong?! I followed the exact steps(but i used vinegar instead of lemon, as i always use to make paneer using vinegar.
I would be greatful if u or Jaya aunty could reply on this:)
thank u
Pinky,
In Sandesh you are mixing the sugar into the uncooked Paneer so this should not become watery unless you did not squeeze enough water from paneer.
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.