Sandesh: Bengalese Sweet Fudge
- Total Time: 45 mins
- Yield: 12 pieces 1x
Description
This is a basic recipe for the popular Bengalese sweet made from sweetened cottage cheese.
Ingredients
- 1 litre milk
- 1 to 1 1/2 tbsp (15-22 ml) lemon juice or vinegar
- 2 tbsp palm jaggery or substitute with just 2 tbsp sugar
- 3 tbsp sugar or as required
- 4-5 pistachios, almonds, sliced or 10-12 golden raisins
Instructions
- bring the milk to boil.
- line a deep bowl or pan with a muslin or thin cotton napkin.
- when the milk begins boiling, lower the flame.
- add lemon juice and stir.
- when all the milk curdles, turn off the stove.
- pour the entire content in the lined muslin.
- take the four corners of the muslin in your hands and join together.
- the chenna or paneer would be in the muslin. so gather all the curdled paneer together in the muslin and squeeze the whey.
- rinse the chenna with the muslin in running water very lightly. this is to remove the sourness of the lemon juice or vinegar from the paneer.
- place a weight, like a stone bowl or a stone pestle, on the muslin for 25-30 mins.
- put the paneer on a plate or a tray.
- knead with the knuckles of your palms
- gather the whole mixture at intervals and then again continue to knead till the mixture becomes smooth and less granular.
- add jaggery and sugar and knead for 2-3 minutes again.
- the jaggery and sugar both will melt and release moisture in the mixture.
- add this mixture to a thick bottomed non stick pan.
- with continous stirring cook on a low flame for a total time of 9-10 minutes.
- first the mixture will have a smooth and molten consistency.
- slowly slowly the moisture would begin to dry up and the mixture would start coming together.
- we do not want a dry sandesh mixture.
- the paneer should have some moistness and must not have a dense rubbery texture.
- remember the mixture should have some moistness and not be dry and no oil or fat should be released from the mixture.
- let the mixture warm or cool and then knead the mixture again to get a smooth consistency.
- shape into round flattened balls or a peda.
- with a toothpick or fork you can even make designs on the sandesh.
- press some pistachio or almond slices or raisins in the center.
- serve the sandesh immediately or refrigerate and then serve them.
- if not serving immediately then refrigerate them as they get spoiled if you keep them out at room temperature.
- Prep Time: 30 mins
- Cook Time: 15 mins
- Category: Dessert
- Cuisine: Indian
Nutrition
- Serving Size: 2 pieces
- Calories: 90
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Frequently Asked Questions
How do you make the chenna (fresh cottage cheese) for sandesh?
Bring 1 litre of milk to a boil, then add 1 to 1½ tablespoons of lemon juice or vinegar to curdle it. Pour through muslin cloth, rinse the chenna lightly under running water to remove the sourness of the lemon, then press under a weight for 25–30 minutes to remove excess whey before kneading.
How do you know when the sandesh mixture is ready to be removed from the heat?
Cook the chenna with jaggery and sugar on low heat with continuous stirring for 9–10 minutes total. The recipe specifically warns the mixture must not become dry or release oil. The correct texture retains some moistness, is not dense or rubbery, and comes together without the mixture separating.
Can the palm jaggery be replaced with regular sugar?
Yes — the recipe lists palm jaggery as optional and says you can substitute it with just 2 tablespoons of regular sugar, using 3 tablespoons of plain sugar in total. Palm jaggery adds a deeper caramel-like flavor, but the recipe works with all white sugar. 
