Shondesh/Sandesh

Shondesh/Sandesh

Ingredients:

  • 1 liter full-fat milk

  • 2–3 tbsp lemon juice (or vinegar)

  • 3–4 tbsp powdered sugar (adjust to taste)

  • 1/4 tsp cardamom powder (optional)

  • Chopped pistachios or saffron strands (for garnish)

Instructions:

1. Make the Chhena (Paneer):

  • Boil the milk in a heavy-bottomed pan.

  • Once it boils, reduce the heat and add lemon juice slowly while stirring until the milk curdles.

  • When the whey separates, switch off the heat.

  • Strain using a muslin cloth. Rinse under cold water to remove the lemony taste.

  • Tie the cloth and hang it for about 30 minutes to remove excess water.

2. Prepare the Mixture:

  • Once the chhena is crumbly and soft, knead it well for 5–7 minutes until it becomes smooth and pliable.

  • Add powdered sugar and cardamom powder.

  • Mix and knead for another 2–3 minutes.

3. Cook (Optional but Recommended):

  • Heat a non-stick pan on low flame.

  • Add the mixture and cook for 4–5 minutes until it comes together but is not dry. Don’t overcook.

4. Shape and Garnish:

  • Let it cool slightly.

  • Divide into small portions and shape into discs or use molds.

  • Garnish with pistachios or saffron strands.

Notes:

  • You can flavor it with rose water or kewra for a floral twist.

  • Some variations include nolen gur (date palm jaggery) — especially in winter.

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