Sandesh [“shon-daesh”] is a sweet treat that is unique to the eastern part of India particularly, West Bengal. Some recipes of Sandesh [“shon-daesh”] call for the use of chhena or paneer (which is made by curdling the milk and separating the whey from it) instead of milk itself. Some people in the region of Bangladesh call it pranahara (heart stealer) which is made with mawa and curdled curd. Sandesh [“shon-daesh”] has received its accolades not only in medieval Bengali literature, but also in Krittibas’ Ramayana and lyrics of Chaitanya.
I grew up in Bhubaneswar, Odisha but as far as I remember, all my summer vacations were spent in Calcutta, which was home to my mother. I would always look forward to the annual exam to be over so that we would all take the train and come to my oldest uncle’s place in Entally, Calcutta. The staple in everyday morning breakfast was a small earthen pot filled with delicious Misti Doi and a packet of Sandesh [“shon-daesh”] which were bought fresh from the close by sweet shop by my uncle on his morning walks. The smell and taste of Sandesh are still etched in my memory.
After coming to the USA, I craved for the local sweets (we never call those desserts back home) which I used to take for granted back home. I learned to make it over time but no matter how good a shot you give, it’s hard to get the same taste. Sharing my Sandesh [“shon-daesh”] recipe below.
INGREDIENTS:
For Paneer
- Large heavy bottom pan
- cheesecloth
- 2 quarts whole milk
- ¼ cup of lemon juice (or lime juice)
For Sandesh
- Fresh Paneer (see below how to prepare)
- Pistachios a few cut into slivers
- Saffron strands a few strands
- Warm milk 2 tbs to soak saffron
- Milk powder 1/2 tbs
- Powdered sugar 1/2 cup
- Cardamom powder 1 Tsp
- Rose water 1 tsp
METHOD:
How to make Paneer
- Heat the milk in the pan until just before it boils, then turn off the heat. Do NOT overcook the milk
- Add lemon juice (or citrus substitute) one tbsp at a time.
- Stir the milk constantly while adding the lemon juice; the solid curds will separate from the liquid whey
- Place the cheesecloth in a strainer, and strain out the whey from the curds. Allow the curds to cool for at least 15 minutes
Sandesh
- Soak pistachio slivers with the saffron in warm milk. Keep aside to use as the topping. If the nuts do not soak up all the milk by the time you are ready to use them, drain it away before you use the nuts as topping.
- Combine milk powder and paneer and mix well. Knead with the palm of your hands until the mixture is neither grainy nor lumpy. There should be a smooth consistency to it.
- Place on a medium-low flame, folding the doughy mixture continuously for 4-5 minutes in the pan
- When the mixture becomes slightly more solid in texture, splash the rose water on it and remove the pan from the heat. Stir a few more times.
- Allow the mixture to cool.
- Add sugar and cardamom powder and mix until smooth dough is formed
- Make small balls out of the dough and put a little bit of pistachio on top of each Sandesh
- Chill for few hours and serve.
PIN for Later:
Love Sandesh!! A great recipe Aish.
I want to know that if some people steam the Sandesh too?
Hey Sonal, thanks! Yes, you can absolutely make bhapa sandesh as well. They taste almost like a rasgula.
Thanks Aish! Dry steam or steam like idli?
Steam like idli without the whistle.
Ok 🙂
I’ve never heard of or tried sandesh but I need to – it has my favorite flavors of saffron and cardamom! Thank you for sharing and the lovely stories of your childhood vacations. 🙂
These look fabulous!! I love Indian sweets. Especially ones with rose water and cardamom. 🙂
Yum! I had never heard of Sandesh before. It sounds incredible!
Yum!! Have never heard of this dessert before and I’m always looking for new and exciting things to make! This looks great — thanks for sharing 🙂
I have never heard of this! Looks quite tasty! Sharing on my FB page as I love sharing culture-centered foods. 🙂
I’ve got weakness for Bengali sweets and Sondesh is definitely one of them. Yours look really good.
Looks so so good AIsh!! I havent had a good sondesh in ages! Makes me wanna try it …
I’ve never had anything like this, let alone made anything like it! I am up for the challenge 🙂
Being in US ..I miss this dessert so much !! Thanks for sharing it with us 🙂 <3
Oh I love this so much! Thanks for the recipe! 😍😍
sounds so tasty! love to give it a go.
wow! Looks and sounds delicious! Thanks so much for sharing!
This little balls look so cute and irressitible! I love it
very nicely explained . Loved ur recipe 🙂
I love how saffron is commonly used in the Indian cuisine, even in the desserts. These sweets look interesting, I would love to try!
Food brings us such wonderful memories. I’m glad you learned how to make this sweet treat from your childhood! It looks lovely!
What a delicate treat , I can just imagine the flavor and the memories it brings back to you.
I think we make a similar cheese called quark in Germany. It is also used for baking .
Looks delicious Aish…loved your write up too..we do take many things for granted back home…all we are left with is memories