Bengali Sandesh | How to make Bengali Sandesh

By Swarna Gothi  |  28th Jul 2016  |  
4 from 1 review Rate It!
  • Bengali Sandesh, How to make Bengali Sandesh
Bengali Sandeshby Swarna Gothi
  • Prep Time


  • Cook Time


  • Serves





Video for key ingredients

  • How to make Chenna

About Bengali Sandesh Recipe

From my mother's recipe bank.

Bengali Sandesh is a delicious dish which is enjoyed by the people of every age group. The recipe by Swarna Gothi teaches how to make Bengali Sandesh step by step in detail. This makes it easy to cook Bengali Sandesh in your kitchen at home. This recipe can be served to 10 people. You can find this dish at most restaurants and you can also prepare Bengali Sandesh at home. This amazing and mouthwatering Bengali Sandesh takes 30 minutes for the preparation and 20 minutes for cooking. The aroma of this Bengali Sandesh is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Bengali Sandesh is a good option for you. The flavour of Bengali Sandesh is palatable and you will enjoy each and every bite of this. Try this Bengali Sandesh and impress your family and friends.

Bengali Sandesh

Ingredients to make Bengali Sandesh

  • 1 litre cow's milk
  • 2 tbsp lemon juice
  • 1/4 cup powdered sugar
  • 1/4 teaspoon Green cardamom powder
  • 5-6 chopped pistachios/raisin (for garnishing)

How to make Bengali Sandesh

  1. Prepare Chenna: Bring milk to boil over medium heat.
  2. When it comes to rolling boil, reduce flame to low. Add lemon juice gradually while stirring continuously. Within 1 or 2 minutes, milk solid and why (liquid portion) will start to separate.
  3. When it separates completely transfer it to a large sieve having a muslin cloth lined over it. Rinse chenna (paneer) under running water to remove residual lemony taste.
  4. Tie prepared chenna in a muslin cloth.
  5. Squeeze it gently to drain water and hang it for 20 minutes. Do not hang it for a longer time otherwise it will become dry.
  6. Preparing Sandesh: After draining water, untie it and transfer chenna to a plate. It should be moist. If it is too dry Sandesh will turn crumbly.
  7. Knead it like dough for around five minutes or until smooth.
  8. Add sugar and cardamom powder.
  9. Knead again for around 3 to 4 minutes to mix well.
  10. Transfer prepared mixture to a heavy bottomed non stick pan.
  11. Stir it continuously and cook it over low flame for 5 minutes until mixture turns little dry but is still moist. Do not overcook otherwise it will become crumbly.
  12. Turn off the flame and let it cool for few minutes. When it is still warm knead well until smooth.
  13. Divide mixture into 15 small portions and make round shaped balls from it. Take each ball and press it gently between your palms and flatten it like thick Pattie.
  14. For garnishing place few pieces of chopped pistachios or a raisin and press it with your thumb.
  15. You can also use molds to give it a desired shape.
  16. Place it in the refrigerator and chill it for at least an hour before serving.
  17. Consume it within two days.

My Tip:

Tips: 1. You can use citric acid / white vinegar also for making chenna. 2. You can reduce the preparation time by grinding chenna, sugar and cardamom powder together in a mixer grinder. 3. If mixture turns dry add few drops of milk and knead until smooth. 4. If mixture turns too crumbly then grind the mixture again in a mixture grinder until smooth, transfer it to a plate and knead until smooth. You can also add few drops of milk .

Reviews for Bengali Sandesh (1)

Aashwita Lal2 years ago

Bengali sandesh is always the best Indian sweet for me, please share image also

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