Kesar Sandesh recipe with step by step pictures. This is basically a Bengali sweet that is made with fresh chenna or paneer and sugar which is flavored with saffron.
Kesar Sandesh
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 store bought paneer, but making it with homemade chenna is much more delicious.
I flavoured this with saffron and cardamom..You can add so many flavours in this, will try to share more version.
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Ingredients for Kesar Sandesh Recipe
- Full Fat Milk - 1 liter
- Lemon Juice - 1.5 tbsp
- Sugar - ⅓ cup
- Cardamom Powder - 1 tsp
- Saffron a pinch
- Nuts a handful finely chopped
Hope you will give this a try and let me know how it turns out for you..
How to Make Kesar Sandesh Recipe
- Squeeze some lemons, you will need 1.5 tbsp 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.
- 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.
- 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.
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Kesar Sandesh Recipe
Kesar Sandesh recipe with step by step pictures. This is basically a Bengali sweet that is made with fresh chenna or paneer and sugar which is flavored with saffron.
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Servings: 20 servings
Calories: 44kcal
Ingredients
- 1 liter Full Fat Milk
- 1.5 tbsp Lemon Juice
- ⅓ cup Sugar
- 1 tsp Cardamom Powder
- Saffron a pinch
- Nuts a handful finely chopped
Instructions
- 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.
- 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.
Notes
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.
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.
Nutrition
Serving: 1g | Calories: 44kcal | Carbohydrates: 6g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 6mg | Sodium: 20mg | Potassium: 80mg | Fiber: 0.03g | Sugar: 6g | Vitamin A: 84IU | Vitamin C: 0.5mg | Calcium: 64mg | Iron: 0.02mg
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Kesar Sandesh Step by Step
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| Take milk in a pot |
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| Now it is completely curdled, you can see a light greenish kind of water has separated, this is the correct stage |
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| Now take your ingredients |
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