Sandesh resembles the spirit of Guru Purnima festival like no other dessert could. The word “sandesh” literally translates to “message” in Bengali which makes this dessert a perfect treat to carry a sacred message with its simplicity. Sandesh may not seem like much from the surface, but its philosophy goes way deeper than what you can see. Made with chenna or curdled milk, sandesh pays homage to the humble beginnings of the transformation, just like how a disciple evolves by learning from his guru’s guidance. Just like the milk separated and forms two different substances through curdling, this process carries a transformative meaning behind how our soul evolves and transforms. These qualities make sandesh a perfect dessert for Guru Purnima.
Guru Purnima is celebrated to honor the birth of Ved Vyas and the journey of Buddha becoming a teacher. As wisdom can only be attained through simplicity, the recipe for sandesh reflects the core values of spiritual growth while remaining an unassuming dessert that may feel a little lackluster in front of several modern treats. But those who truly enjoy the flavor of sandesh know that the greatest pleasures lies in simplicity. This recipe will let you know how you can prepare a perfect sandesh Bengali sweet for the occasion of Guru Purnima so that you can prepare an auspicious treat at home without relying on store bought goods. Check out the recipe below and prepare sandesh today from scratch.
Ingredients:
Method:
Step 1: Prepare Paneer
For making the authentic Sandesh Bengali style, you have to start from scratch. Start by making paneer at home with full fat milk. To do this, boil 1 liter of full-fat milk in a saucepan and once it comes to a boil, turn off the flame. Add lemon juice or vinegar gradually until the milk curdles up and the curds start to separate from the whey. Strain the curds with the help of a muslin cloth and rinse it with cold water to remove all the whey that can bring a sour flavor. Hand the cloth and let the remaining whey drain out for about 30 to 45 minutes. It will turn into a soft and moist paneer that is creamy like cream cheese but holds the shape better.
Step 2: Mash and Smooth the Chhena
Once all the whey is drained out of the prepared chenna, take it out on a plate and knead it like a dough with your palm for about 7 to 10 minutes until it becomes smooth and free of lumps. It will remain slightly greasy from the fat of the milk. After kneading, chenna will become like a smooth ball which can directly be turned into sandesh.
Step 3: Flavor and Sweeten
To this chenna dough, add powdered sugar, cardamom powder, saffron milk, and rose water and knead well again until it is mixed thoroughly. Add ingredients one at a time instead of adding them all together to make sure the flavors distribute evenly and do not clash with each other.
Step 4: Cook lightly to get a firmer texture
To get a firmer texture of the chenna in sandesh, you can cook the mixture for a few minutes. To do this, heat up a non-stick pan on low heat and cook the mixture for 2 to 3 minutes while stirring constantly. Make sure to not overcook it as it will lose its softness and become dry and crumbly. The chenna should remain soft and pliable to make creamy sandesh.
Step 5: Shape the Sandesh
After cooking the mixture and combining all the flavors, let the mixture rest to cool down slightly so it becomes easier for you to shape them. For shaping sandesh, you can take sandesh mold or shape it with your hands into small balls or discs. For a more festive touch, garnish the sandesh with slivers of pistachios and dried rose petals.
Step 6: Chill and Serve
After shaping the sandesh, let it sit in the fridge for about 30 minutes before serving to help it hold up the shape better. Enjoy the creamy and sweet bites to your hearts content and delight your taste buds with a homemade satisfying treat.