Sandesh Recipe (Bengali Sweet Sondesh)
Sandesh (Sondesh) is one of the ultimate Bengali mishti (sweets)! This is a foolproof recipe that is nearly impossible to mess up and it makes perfectly sweet and tempting sandesh that are great for festivals, holidays, parties, and gifting.
What is Sandesh (Sondesh)?
In West Bengal it is called ‘sondesh’ or ‘shondesh’ and elsewhere it is called sandesh sweet. It is a dry yet semi-moist dessert that actually will melt in your mouth. This is chenna based sweet recipe just like other Bengali desserts rasgulla, rasmalai, chum chum.
Not only it is easy to make, but it requires only 3 ingredients (that are pantry staples – milk, lemon juice, and sugar). Yes, no other flavoring ingredient needed, still, it tastes too good.
These are perfect for parties or festivals that you can make ahead of time and store in the refrigerator. Though it is milk-based dessert so it doesn’t keep for long. But stays fresh for 2-3 days only.
3 Ingredients for Sandesh sweet
- Milk – always use full-fat whole milk (preferably cow’s milk). We will be curdling the milk to separate the fat content. For that purpose, you will need full-fat milk. Low fat, fat-free won’t work here.
- Lemon juice – Always use freshly squeezed lemon juice (not bottled one). It is used to curdle the milk. Instead, you can use vinegar.
- Sugar – of course, it is a dessert recipe.
The sandesh making process is divided into two parts.
- Making chenna – You MUST make chenna fresh and use right away. You cannot make it ahead of time or cannot use a refrigerated one.
- Making sandesh from chenna (soft paneer) – it takes some time since the process requires kneading, cooking on stove-top and shaping. Though it takes time, sure it is easy.
How to make chenna for Sandesh?
1) Prepare a sieve for straining: line a large fine-mesh sieve with several layers of cheese cheesecloth or use man’s handkerchief or thin cotton cloth. Set over a large bowl.
2) Add milk to a pot and Bring it to a boil: Pour the milk in a heavy bottom pan or patila. Heat the milk over medium heat and let it come to a full boil, stirring frequently.
3) Off the heat, add lemon juice: Once it starts boiling, turn off the heat and remove it from the heat. Add lemon juice and keep stirring. 
4) Milk has curdled: As you stir, you will notice that milk has starts to curdle. If it does not curdle, then you can add more lemon juice. But do not add too much at the beginning. 
5) Strain the mixture: You will see the greenish whey and milk solids (chenna) are separated. Drain and separate them using a prepared strainer. You can keep and use the whey later in curry, dal, soup, etc.
6) Wash under running water: Then wash the chenna under running cold water, so all the sourness from lemon juice/vinegar will wash away. Also, as it cools down, it stops further cooking and prevents it from becoming chewy.
7) Remove the moisture: Now gather the edges of the cloth, tie and twist, press lightly to remove all the moisture.
8) Chenna is ready: 
How to make Sandesh Recipe?
1) Take prepared chenna to a plate. NOTE: from 2 liters of milk I got 350 grams of chenna. Depending on the quality of the milk, you will get more or less amount of chenna. So according to how much you get, adjust the amount of sugar in the recipe.
2) Knead till smooth: Start kneading with the help of your palm and keep kneading till it gets smooth and comes together like a dough. You can see the difference from above and below pic. It took me about 4-5 minutes.
3) Add sugar: now add sugar to the smooth, kneaded chenna. If the sugar granules are bigger then grind into the powder and use.
4) Again knead: again knead it well to incorporate the sugar. It will become sticky yet smooth. No more bigger sized milk granules left. Alternately you can do this kneading step in a food processor.
5) Cooking the mixture: take the chenna sugar mixture into the pan and turn the heat on medium-low. Continue cooking with stirring constantly.
6) Cook for 4-5 minutes only: This step is crucial, cook for only 4-5 minutes no more than that. Do not overcook it otherwise it becomes crumbly. We are cooking to get rid of the raw edge of the chenna. We are not looking for any color, texture change. 
7) Cool it to warm: remove the cooked mixture to a plate, spread it for quicker cooling. Let it cool down till it becomes warm.
8) Again knead till smooth: While it is still warm, start kneading it till it becomes smooth and comes together like a dough ball.
9) Start shaping: now take a small portion and start shaping into a patty or peda like. You can use store-bought moulds to shape them.
10) Garnish: I have made a design on top and garnished with chopped pistachios. You can use any chopped nuts, sprinkles, mini chocolate chips, saffron as a garnish.
These sondesh are perfect for this Diwali festival or Durga puja.
Can I make sandesh with ready-made paneer?
No, you cannot. You must make fresh chenna. I have seen many makes sandesh from ricotta cheese, though I still have to try it.
Check out more diwali sweets recipes
Kaju katli // Besan barfi // Gulab jamun // Walnut barfi // Chocolate burfi // Peda (instant version)
Sandesh Recipe (Bengali Sweet Sondesh)
US measuring cups are used (1 cup = 240 ml)
Ingredients
- 2 liters or 8 ½ cups Milk, Full-fat whole milk (preferably cow’s milk)
- 2-3 tablespoons Lemon juice, Or vinegar
- ½ cup Sugar, *see notes
- Pistachios, chopped for garnishing
Instructions
Making chenna:
- Prepare a sieve for straining: line a large fine-mesh sieve with several layers of cheese cheesecloth or use man’s handkerchief or thin cotton cloth. Set over a large bowl.
- Pour the milk in a heavy bottom pan or patila. Heat the milk over medium heat and let it come to a full boil, stirring frequently.
- Once it starts boiling, turn off the heat and remove it from the heat. Add lemon juice and keep stirring.
- As you stir, you will notice that milk has starts to curdle. If it does not curdle, then you can add more lemon juice. But do not add too much at the beginning.
- You will see the greenish whey and milk solids(chenna) are separated. Drain and separate them using a prepared strainer.
- Then wash the chenna under running cold water, so all the sourness from lemon juice/vinegar will wash away. Also, as it cools down, it stops further cooking and prevents it from becoming chewy.
- Now gather the edges of the cloth, tie and twist, press lightly to remove all the moisture.
- Chenna is ready
Making sandesh sweet:
- Take prepared chenna to a plate.
- Start kneading with the help of your palm and keep kneading till it gets smooth and comes together like a dough. It took me about 4-5 minutes.
- Now add sugar to the smooth, kneaded chenna.
- Again knead it well to incorporate the sugar. It will become sticky yet smooth. No more bigger sized milk granules left. Alternately you can do this kneading step in a food processor.
- Take the chenna sugar mixture into the pan and turn the heat on medium-low.
- Continue cooking with stirring constantly. This step is crucial, cook for only 4-5 minutes no more than that. Do not overcook it otherwise it becomes crumbly.
- Remove the cooked mixture to a plate, spread it for quicker cooling. Let it cool down till it becomes warm.
- While it is still warm, start kneading it till it becomes smooth and comes together like a dough ball.
- Now take a small portion and start shaping into a patty or peda like. You can use store-bought moulds to shape them.
- Garnish with chopped pistachios.
I am nearly in tears. I have been looking for this recipe for (aging myself here) 38 years; ever since a classmate in college shared it with us. I did not know what it was called, and my half-hearted efforts to find it were stymied because all I could remember was ‘curdled milk and sugar’; try explaining THAT to people. By chance I clicked and THANK YOU THANK YOU THANK YOU! Am going to get diabetes now… 😁
Glad that you are here. Do try and let me know how it turned out.
Happy Cooking!!
I squeezed the Chenna hard to get out the moisture and I still think it was too wet. It just stuck to me when I kneaded it. Favor was good but still moist at the end. I think I couldn’t knead good enough because it was so sticky. What would you suggest?
Please read step no.4 Again knead: again knead it well to incorporate the sugar. It will become sticky yet smooth. No more bigger sized milk granules left. Alternately you can do this kneading step in a food processor.
So yes, it gets sticky.