질문하기
Soft, spongy, and perfectly sweetened, Sandesh is a signature Bengali confection known worldwide. This cherished family dessert is essential at pujas, weddings, and festive occasions.
Boil the whole milk in a heavy-bottomed pan over medium heat, stirring occasionally to prevent scorching.
Once the milk comes to a rolling boil, lower the heat and slowly add lemon juice, stirring gently until the milk curdles and whey separates completely.
Remove from heat, line a strainer with a muslin cloth, and pour the curdled milk through it. Rinse the chenna (curds) under cold water to remove any lemony taste, then gently squeeze out excess water.
Transfer the drained chenna to a plate and knead it with your palm for at least 5 minutes until it becomes smooth, soft, and almost dough-like in texture.
Heat a non-stick pan over low heat, add the kneaded chenna, powdered sugar, and cardamom powder. Stir continuously and cook for 4–5 minutes, ensuring the mixture stays moist and pliable—do not let it dry out or brown.
Remove from heat and mix in the rose water. Allow the mixture to cool enough to handle, then divide it into equal portions, shaping each into discs or ovals.
Arrange the sandesh pieces on a plate and garnish with chopped pistachios. Serve at room temperature or slightly chilled.
