Sondesh is like no other sweet you’ve had in India, but it is something you’ll love from the first bite. If you love fudge, then you’ll love the sondesh. We have a sweet treat for you because, in this post, you’ve guessed it, you’ll learn the art of making an easy sandesh recipe.
Let’s get on it, shall we…
So, What Is Sandesh?
The sondesh or “sandesh” as it is also known, is a fudge-like delicious sweet that your sweet tooth will love you for. It is popular in Bengali food culture, but other Indus regions also appreciate this treat and have it on special occasions.
The sweet also originated from Bengal where it was served as a dessert. While only made of a handful of ingredients like sugar, paneer and nuts, it is full of flavor and still a favorite amongst families in other parts of India.
One of the most important festivals in Bengalis culture is Mahalaya, which marks when some of the ancient gods came to earth. The religious time takes place on the 16th lunar day featured on the hindu calendar and includes various elements like food offerings in which the sondesh is well-known.
How To Make Sondesh
Let’s say, sondesh, like all other desserts and sweets, have many different ways to make them. It’s not just the technique as such, but more so, what goes in as the ingredient elements. Modifying a recipe is always good, especially when specific dietary requirements are needed.
With only three main ingredients, you can probably make this recipe even today if you had a look in your pantry. The sandesh sweet recipe uses milk, sugar and lemon juice.
What you’ll need – Ingredients:
- Fresh milk
- Fresh lemon juice
- Get a sieve that you’ll be able to use for the straining process. You could use several layers of cheesecloth for this process too. Position the sieve over a bowl.
- Next, add milk to the pot and allow it to boil. Transfer the milk to a pan and boil rapidly while stirring it in-between.
- After the boil, remove the pan from the heat.
- Add lemon juice to the milk and keep stirring it.
Note: The milk should start to curdle at this point. This is an essential step in the process.
- Now strain the milk to separate the fat or milk solids (chenna) from the rest of the liquid (whey).
Note: Many people use whey for curries or soups at a later stage.
- Next, rinse the chenna now left in the sieve – Washing the chenna removes the sour bit of lemon flavor.
- Another good thing about rinsing the chenna is that it reduces the chances of the contents becoming chewy.
- Drain the chenna
Note: From a two liter milk, it can yield around 350 grams of chenna.
- Knead the dough until it feels smooth. The dough should go from sticky soft to smooth-firm.
- Add the sugar directly to the chenna dough. In keeping things nice and smooth, you should grind the sugar if the granules are too big.
- Knead the dough until it is smooth. Some people also choose to use a food processor to give it a thorough “whirl.”
- In a pan, set the heat to medium-low and add the chenna. Stir it continuously while on the hot plate for four minutes.
Note: It’s crucial to only cook the chenna for four to five minutes as the maximum time because longer than that will change the texture and the color.
- Allow the mixture to cool down by removing it from the heat and transferring it to a large glass plate. Spread the mixture on the plate.
- While it is still warm but able to work with, begin kneading the dough to create a smooth consistency. Collect it into a ball shape.
- Next, split it into pieces and from each piece, form a patti or peda. Using a mould, you can create the pattern on the top of the Sondesh.
- Next, you’ll go ahead and garnish. Most people prefer using nuts, saffron or mini choc chips.
How long does it take to make this delicious Bengali-inspired treat? Well, for every variation, the time might differ because of the ingredients incorporated and so on. This sandesh sweet recipe takes about 20 minutes to prepare, 20 minutes to cook, and a total of 40 minutes spent on making it.
Handy Tips For Making Sondesh
- Use freshly squeezed lemons – When it comes to great taste without the extra preservatives, then fresh lemons is your best bet. Not only does it add a zesty fresh flavor, but it also does a good job curdling the milk, which is what you need for this recipe.
- Sugar – You can use jaggery if you want a less sweet or (healthier) option to sugar.
- Fresh milk matters – Using fresh milk for the sondesh recipe is very important since the recipe calls to separate the fat from the milk.
- Chenna – Chenna must be freshly done and used the same day more like immediately. You can’t keep chenna over to make the next day.
We admit, it can be a bit of a chore making sandesh, but it’s very worthwhile in the end. You may also need to get the hang of it because you have to kneed the dough, amongst other things, in the preparing of this sweet.
Nutritional Value of Sondesh Sweet Recipe
Per two helpings (because let’s face it, you can’t simply have one after tasting this)
- Calories – 162kcal
- Carbohydrates – 20g
- Protein – 7g
- Fat – 7g
- Potassium – 6mg
- Sugar – 10mg
Nope, sondesh is made with fresh milk because there is a curdling process involved that is absolutely necessary for this recipe. The recipe also calls for full cream milk in order to get the curdle to split the fat from the rest of the liquid whey.
Naturally, sondesh consists of mostly milk, and this means it has to store in the refrigerator. However, since milk as an ingredient, it may only stay fresh for a maximum of three days.
There are about 162kcal in this particular sondesh recipe. The calories and nutrition layout is an estimate to give an outline of ingredient proportions used. The calories will differ for each version.
Sondesh can be eaten cold or at room temperature.
While fresh milk is the choice of preference, you can make sondesh with condensed milk as well.
Conclusion To Sandesh Recipe
Now that you know how to make sandesh, the rest is easier. Best of all, if you haven’t made it before, now’s a good time to start on this delicious recipe and spoil your visitors on the special occasion.
Have you made sandesh before? How many people did your recipe accommodate?