Sunday, 3 February 2013


It is a Bengali sweet dish..
The most important thing in making Sandesh is that your chenna/ paneer needs to be very very soft. And softness of the chenna depends on the way you make it.

  • Milk: 1 Litre
  • Lemon Juice: 3-5 tbsp
  • Powdered sugar: 1/8 cup
  • Green Cardamom pwd: 1 tsp (optional)
  • Saffron strands: a few (optional)
  • Pistachios (chopped)
  1. Boil milk and add lemon juice slowly while stirring continuously. The milk will start curdling.
  2. When paneer separates from water, switch off the gas.
  3. Strain the water with muslin cloth.
  4. While chenna is hot, start kneading it on a flat pan/ kitchen shelf with hand until it becomes soft and smooth.
  5. Add powdered sugar, cardamom pwd and kesar and knead well again.
  6. Make in round balls/ any desired shape.
  7. Garnish with chopped pistachios.
  8. Refrigerate and serve chilled.
  •  U can also use curd water instead of lemon juice. For 1L milk, ¼ cup of curd water will suffice. Warm the milk. Cool down a bit. Add curd water and it will curdle slowly in 3-5 mins. Strain the water with muslin cloth. Your chenna is ready.

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