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Oct 30, 2015

Kesar Sandesh Recipe - How to Make Bengali Sandesh at Home

Sandesh is one sweet which i wanted to make for very long time. It is a really simple sweet to make, but taste really delicious. It is made with paneer, you can even make it with storebought paneer, but making it with homemade chenna is much more delicious..

Similar Recipes,

I flavoured this with saffron and cardamom..You can add so many flavours in this, will try to share more version..

Hope you will give this a try and let me know how it turns out for you..

Preparation Time : 15 mins
Resting Time : 1 hour
Cooking Time : 30 mins
Makes : 20 sandesh


Full Fat Milk - 1 liter
Lemon Juice - 1.5 tblspn
Sugar - 1/3 cup
Cardamom Powder - 1 tsp
Saffron a pinch
Nuts a handful finely chopped


Squeeze some lemons, you will need 1.5 tblspn of lemon juice, line a sieve with muslin cloth and place it over a big bowl.

Take milk in a pot and put it on high heat. Let it come to a boil. Once it boils, take it off the heat and let it sit for 1 min.Now add in lemon juice and mix gently. The milk will curdle. Once a greenish whey separates from the milk and the milk solids have curdled completely. Strain it in the sieve.

Now take a big bowl of cold water and wash the chenna well. rinse it in three changes of water.Now squeeze it gently with your hands to remove any excess whey water, Tie a knot and hang it over a tap and leave it to drain for 30 mins. I squeezed occasionally to make things faster.

Now the chenna is done, this is a soft chenna recipe, you can use them to make different sweets.

Now take the crumbled chenna, sugar in a blender and puree till smooth.

Take this in a dry pan and cook for 4 to 5 mins till it dries a little. Now take it off the heat and add in cardamom and saffron.

Cool this down. Take small portion and roll it into a smooth ball. Make a indention and place some nuts in it.

Chill this for few hours before serving.


1)Always use full fat milk for making chenna.

2)Adding lemon juice to curdle the milk gives a nice flavour to the chenna.

3)You can reserve the whey water in a air tight bottle and when you make chenna for the next time, add this instead of lemon juice.

4) You have to wash the chenna really well to get the extra sour taste.

5) Hang the chenna to remove excess water, never place weight over it , it will make them tough.

6)Dont add too much sugar to the sandesh, else it will leave so much water. 

7)Don't over cook it, else it will turn crumbly. Even if it turn crumbly or looks a bit dry, take it in a blender and puree till smooth, so you can shape it into ball.

Take milk in a pot

Put it on high heat and keep stiring

Squeeze juice from 1 lemon, you need 1.5 tblspn
of lemon juice

Line sieve with muslin cloth and place it over a bowl

Now the milk must have started foamy

Now it has boiled

Take it off the heat and leave it for a 1 mins

Add in the lemon juice

Mix gently and you will see the milk has started curdling

Now it is completely curdled, you can see a light greenish
kind of water has separated, this is the correct stage

pour the entire thing on to the sieve

This is the whey water, so healthy..You can use them
to knead chapati dough, add it to rasam, soup..

Now take a bowl of cold water, drop the curdled chenna
into the water and wash it well

You can run it under cold tap water too.. I washed it
like this for 3 changes of water

Now hung it over a tap for 30 mins, i squeezed
it with my hands occasionally to make things faster

This is the soft chenna which you get after
the draining process, you can use this to make sweets
Now take your ingredients

Take the chenna in a blender

add in sugar

now puree them till smooth

it has to be smooth

add it to a dry pan 

keep mix till it gets little dry..

dont over cook them, else it will turn crumbly

take it off the heat, add in saffron and cardamom powder

mix well

cool this well

take small portion and roll it to a smooth ball

dip it in some chopped nuts


you can make a small indention in the middle

place some nuts in

chill it for 30 mins


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