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Loading...A beloved Bengali milk sweet from Bangladesh, this delicate confection is crafted from fresh curdled milk (chhena) gently cooked with sugar and aromatic cardamom. The result is a soft, melt-in-your-mouth treat that is lightly sweetened and traditionally finished with pistachios and saffron threads.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings4
Yield8 to 10 pieces
Nutrition Facts
Per serving (estimated)
- 285 kcalCalories
- 11 gFat
- 6 gSaturated Fat
- 38 gCarbs
- 0 gFiber
- 33 gSugar
- 9 gProtein
- 60 mgSodium
- 190 mgPotassium
- 150 mgCalcium
- 0.3 mgIron
- 1 mgVitamin C
- 75 mcgVitamin A
Ingredients
For the fresh cheese (chhena)
- 1 liter (about 4 cups) whole milk
- 3 tablespoons lemon juice
- 3 tablespoons water
For the sweet
- 1/2 cup granulated sugar, or to taste
- 1/2 teaspoon ground cardamom
- 1 pinch saffron threads, optional
- 2 tablespoons finely chopped pistachios, for garnish
- 1 teaspoon ghee, for greasing hands
Directions
- Heat the milk in a heavy-bottomed pan over medium heat until it just begins to boil, then reduce the heat to low.
- Mix the lemon juice with the water and slowly drizzle it into the milk, stirring gently until the milk fully curdles and the pale green whey separates from the soft white curds.
- Line a fine mesh sieve with cheesecloth and pour the curdled milk through to drain off the whey. Rinse the curds briefly under cool running water to remove any lemony flavor.
- Gather the cloth and squeeze out as much water as possible, then hang the bundle for 25 to 30 minutes until the chhena is soft and crumbly but still moist.
- Transfer the warm chhena to a clean work surface and knead vigorously with the heels of your palms for 4 to 5 minutes until completely smooth and free of lumps.
- Heat a non-stick pan over low heat, add the chhena and sugar, and stir continuously for 8 to 10 minutes until the mixture thickens into a soft, pliable dough that pulls away from the sides of the pan.
- Stir in the cardamom and saffron if using, mix well, then remove from the heat and let cool slightly until comfortable to handle.
- Grease your palms with a little ghee, divide the mixture into 8 to 10 equal portions, and roll each into a smooth ball, or press into small silicone molds for traditional shapes.
- Press chopped pistachios onto the top of each piece and serve at room temperature or lightly chilled.
Cook’s Notes
- Use full-fat whole milk for the richest, creamiest texture; low-fat milk produces a grainy chhena that is harder to knead smooth.
- Knead the chhena while it is still warm and pliable to achieve the silky smooth consistency essential to authentic sandesh.
- Cook the chhena mixture on low heat only; high heat will make the sweet tough and rubbery rather than soft and tender.
- For variation, replace cardamom with a few drops of rose water or kewra (screwpine) essence for a floral flavor.
- Store in an airtight container in the refrigerator for up to 4 days and bring to room temperature before serving for the best texture.
