Antara Basu
4 mins
Aug 6, 2026
EN
हिं
Sandesh Recipe With Biscoff-Stuffed Jolbhora: A Bengali Sweet With A Modern Twist Recipe
Author :Antara Basu
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Antara Basu
This festive season, add a fancy, fusion surprise to your very familiar jolbhora sandesh. Try this sandesh recipe with Lotus Biscoff spread.
Difficulty:easy
Serves:6
Time:1:40 hours
Contains egg: No
If you are a Bengali, a shondesh needs no introduction. Even if you are not, then chances are quite high that you have still heard of this soft, chhena-based sweet delicacy from Bengal. With a soft, fudgy exterior made with kneaded chhena and sugar/jaggery and a sweet liquid interior that oozes out with every single bite, a jolbhora shondesh is pure bliss for a dessert lover’s taste buds. And to this traditional Bengali sandesh recipe, when you add a Western touch with Lotus Biscoff spread, t......Read More
Ingredients
6
Servings
For the Recipe
- Lotus Biscoff Spread: 1 / 4 cup
- Fresh paneer or chenna: 2 cups
- Powdered sugar: ½ cup
- Raisins: ¼ cup
- Cardamom powder: ¼ tsp
Directions
Step 1
Using the heel of your palm, knead the chena vigorously for 4 to 5 minutes.
Step 2
Transfer the kneaded chhana into a non-stick pan over low heat. Add the powdered sugar and mix continuously.
Step 3
Stir continuously until the sugar melts & mix properly with the kneaded chena. The mixture will loosen up before coming together into a soft dough.
Step 4
Mix in the cardamom powder, turn off the heat, and let the mixture cool down.
Step 5
Divide the warm-to-cool sandesh dough into equal-sized, lemon-sized balls. Add the prepared sandesh dough into the sandesh mold & give it a shape.
Step 6
Spoon a small dollop of smooth Biscoff spread into the center cavity. Seal the Biscoff filling completely inside.
Step 7
Gently release the Sandesh from the mold to imprint a design.
Step 8
Keep the Sandesh in the refrigerator for 30 minutes & enjoy.
Tips:
Store the Sandesh in the refrigerator for 1 week.
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