Sandesh Recipe | Bengali Sweets | Sondesh Recipe. Sandesh or Sondesh recipe is one of the most widely known and appreciated sweet recipes of Bengali cuisine. You can prepare flavoured sondesh recipe by adding chocolate, saffron, mango pulp and vanilla.
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Sandesh Recipe | Bengali Sweets | Sondesh Recipe
Sandesh Recipe | Bengali Sweets | Sondesh Recipe. Sandesh or Sondesh recipe is one of the most widely known and appreciated sweet recipes of Bengali cuisine. You can prepare flavoured sondesh recipe by adding chocolate, saffron, mango pulp and vanilla.
Ingredients
Directions
Take a kadai boil 2 litre Full cream milk.
Turn off the stove and add 3 tbsp of lemon juice. Mix well till the milk curdles.
Now drain off the curdled milk using muslin cloth and rinse with cold water, making sure the paneer remains soft and removes lemon flavour.
Squeeze it gently to drain the water and hang it for 30 minutes to drain the water.
After 30 minutes, knead it like dough for around 4-5 minutes or until smooth.
Add ½ cup powdered sugar and combine well.
Take a kadai, add prepared paneer dough and cook for a few minutes, to remove all the excess moisture. (Over cooking, makes paneer crumbly) Then add ¼ tsp cardamom powder and mix well.
Allow it to cool for 5 minutes. Then transfer this mixture to mixer grinder and blend it into a smooth paste.
Prepare small balls and make a dent in center and garnish sandesh with raisins and saffron.
Cooking Directions Step by step
Take a kadai boil 2 litre Full cream milk.
Turn off the stove and add 3 tbsp of lemon juice. Mix well till the milk curdles.
Now drain off the curdled milk using muslin cloth and rinse with cold water, making sure the paneer remains soft and removes lemon flavour.
Squeeze it gently to drain the water and hang it for 30 minutes to drain the water.
After 30 minutes, knead it like dough for around 4-5 minutes or until smooth.
Add ½ cup powdered sugar and combine well.
Take a kadai, add prepared paneer dough and cook for a few minutes, to remove all the excess moisture. (Over cooking, makes paneer crumbly) Then add ¼ tsp cardamom powder and mix well.
Allow it to cool for 5 minutes. Then transfer this mixture to mixer grinder and blend it into a smooth paste.
Prepare small balls and make a dent in center and garnish sandesh with raisins and saffron.
Ingredients
Directions
Take a kadai boil 2 litre Full cream milk.
Turn off the stove and add 3 tbsp of lemon juice. Mix well till the milk curdles.
Now drain off the curdled milk using muslin cloth and rinse with cold water, making sure the paneer remains soft and removes lemon flavour.
Squeeze it gently to drain the water and hang it for 30 minutes to drain the water.
After 30 minutes, knead it like dough for around 4-5 minutes or until smooth.
Add ½ cup powdered sugar and combine well.
Take a kadai, add prepared paneer dough and cook for a few minutes, to remove all the excess moisture. (Over cooking, makes paneer crumbly) Then add ¼ tsp cardamom powder and mix well.
Allow it to cool for 5 minutes. Then transfer this mixture to mixer grinder and blend it into a smooth paste.
Prepare small balls and make a dent in center and garnish sandesh with raisins and saffron.
