Sandesh

Name: Sandesh
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 servings
Cuisine: Indian
Ingredients: 8 cups whole milk; 3 tbsp lemon juice, strained; 1/4 cup powdered sugar, sifted; 1/4 tsp cardamom powder

A classic Bengali sweet made from fresh curdled milk cheese kneaded with sugar and cardamom. Cooked briefly, it yields a delicate, soft dessert that melts in your mouth.

35 minMediumServes 8110 cal/serving

IndianDessertStovetopVegetarianLow CarbHalal-friendlyGluten-FreeNut-FreeEgg-FreeSoy-FreeLow-SodiumPork-FreeAlcohol-FreeNightshade-Free

Ingredients

8 cups whole milk
3 tbsp lemon juice, strained
1/4 cup powdered sugar, sifted
1/4 tsp cardamom powder

Instructions

1

Bring 8 cups whole milk to a boil in a large pot over medium-high heat, stirring occasionally.
2

Reduce heat to low, add 3 tbsp strained lemon juice, and stir gently until the milk curdles and whey separates.
3

Pour curds into a cheesecloth-lined colander and rinse with cold water to cool and remove lemon flavor.
4

Squeeze out excess liquid and knead the fresh cheese for 5 to 7 minutes until smooth.
5

Transfer kneaded cheese to a nonstick pan, then mix in 1/4 cup sifted powdered sugar and 1/4 tsp cardamom powder.
6

Cook over low heat for 3 to 4 minutes until warm and non-sticky.
7

Remove from heat, cool slightly, and shape into small discs before serving.

Questions

Can I make Sandesh dairy-free?

Yes. The dairy in this entry is 8 cups whole milk. Swap the milk for unsweetened oat or soy milk. The richness shifts slightly, but the method does not change.

How long does Sandesh keep?

Keep it covered in the refrigerator and eat it within three days.

Can I halve or double Sandesh?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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