baking · vegetarian · gluten-free
Sandesh
Bengali sweet of fresh chhena kneaded with sugar and cardamom, shaped and decorated with pistachios.
- Time
- 60min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk and tree nuts.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Boil milk, curdle with lemon water and strain into muslin; rinse and hang 30 minutes.
-
2
Knead the chhena until smooth, 5 minutes.
-
3
Cook with sugar on low 5–7 minutes until it leaves the pan.
-
4
Add cardamom and cool slightly.
-
5
Shape or mold and top with pistachios and saffron.
