Sandesh | How to make Sandesh

By Poonam Bachhav  |  26th Oct 2016  |  
4.5 from 2 reviews Rate It!
  • Sandesh, How to make Sandesh
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About Sandesh Recipe

Sandesh is a popular Chena / Cottage Cheese based moist sweet fudge from the Bengali Cuisine. This melt in mouth sweet meat can be made easily at home and requires just two basic ingredients- chena and sugar or jaggery/ Gur.

Sandesh is a delicious dish which is enjoyed by the people of every age group. The recipe by Poonam Bachhav teaches how to make Sandesh step by step in detail. This makes it easy to cook Sandesh in your kitchen at home. This recipe can be served to 8 people. You can find this dish at most restaurants and you can also prepare Sandesh at home. This amazing and mouthwatering Sandesh takes 35 minutes for the preparation and 20 minutes for cooking. The aroma of this 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 Sandesh is a good option for you. The flavour of Sandesh is palatable and you will enjoy each and every bite of this. Try this Sandesh and impress your family and friends.


Ingredients to make Sandesh

  • · 1 liter full cream milk
  • · ¼ cup powdered sugar
  • · 2 tbsp of Lime juice or vinegar
  • · ½ tsp of green cardamom powder
  • · Few sliced pistachios for garnishing (optional)

How to make Sandesh

  1. Heat the milk in a wok on medium flame. Once the milk starts boiling, lower the flame and add 2 tbsp of either lime juice or vinegar to it. Stir gently.
  2. The milk will curdle and we can see greenish whey separating out.
  3. Pour the curdled milk over a muslin cloth lined colander. Drain the whey and collect it by keeping a bowl or a container below the colander. Use it for kneading chapati or paratha dough .
  4. Gather the sides of the muslin cloth. Chena is collected inside it. Squeeze out whey gently and rinse the chena in running water to get rid of after taste and smell of lemon or vinegar.
  5. Squeeze out the liquid by gently pressing the collected bundle of chena in the muslin cloth and keep it under some weight for 10-15 minutes or most for 20 minutes.
  6. Take out the chena to a plate or wide bowl . Add powdered sugar and green cardamom powder to it. Mix well and knead it like a dough for 3-4 minutes.
  7. Transfer the prepared mixture to a heavy bottom non stick wok or pan. Cook the mixture on a low flame for about 5-7 minutes while continuously stirring. The resultant chena and sugar mixture will dry out yet will retain moisture.
  8. Put off the flame and allow the mixture to cool down enough to handle. Knead it well , while it is still warm. Divide the mixture into 8 medium sized portions and make round ball .
  9. Using your palms gently press it to flatten slightly. For garnishing, place sliced Pistachio on the center of each Sandesh and press it lightly with your thumb.
  10. Refrigerate the Sandesh at least for 1-2 hours before serving. Sandesh tastes best when served chilled. Consume it within 2 days

My Tip:

If the chena remains tied or underweight for more than 30 minutes, it will become dry and firm and would be more of a paneer consistency and then the sandesh will be crumbly. (If due to some reasons, the chena becomes crumbly and you are not able to shape it, grind the chena to smooth mixture in a grinder jar , transfer it to a plate and knead well).

Reviews for Sandesh (2)

Shiva Pande2 years ago

Lovely! Looks really good..

Taahira Laiq2 years ago

really pretty :)

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