• Prep Time0mins
  • Cook Time40mins
  • Serves6People


  • 1 and ½ liter full cream milk
  • 1/4 cup white vinegar
  • 1/8 cup water (water will be half of vinegar)
  • 1 cup date palm jaggery, crumbled
  • 5-6 cardamoms powdered
  • 8 to 10 pistachios or almonds (slivered)


  1. Pour the milk in a pan and bring it to a boil. Turn off the heat. After 5 minutes, add in vinegar and water into the milk. Stop adding when the milk begins to curdle. (Do not add all the vinegar and water in one go.)
  2. Stir gently after 5 minutes. By now the cheese and greenish clear whey should separate.
  3. Take a muslin cloth on a large strainer and collect the cottage cheese. While on a strainer, add a glass of water to remove sourness from the cottage cheese.
  4. Bring edges of the cheese cloth together and tie a knot. Squeeze the cheese cloth to remove excess water and hang the cheese cloth for 4 to 5 hours.
  5. Transfer this cottage cheese to a plate and mash it with your hands for 15 to 20 minutes. It should become soft and smooth in texture. Add date palm jaggery and cardamom powder. Mash for another 5 minutes.
  6. Transfer this mixture to a thick bottom steel wok. Cook on a low heat. Stir and cook for 6 to 7 minutes.
  7. Turn off the heat. As soon as you are able to handle it, stuff a spoonful of mixture into the mould. Press and gently nudge out. You can also make balls with this mixture.
  8. Decorate ans serve with slivered pistachios or almonds.
My Tip: You can also use powdered sugar in place of date palm jaggery. Adjust the quantity of sugar according to taste.
    comment 2
    Anita Chaurasia 4 months ago

    Lovely. Thanks Namita, I was looking for a sandesh recipe from so long. Ultimately I got the perfect recipe. :blush:

Rate it!