For the second day of Indian Milk Sweets series, I have a delicious easy to make Bengali sweet, Sandesh/ Sondesh. Though the making of sandesh is very easy, there are some ponts to be noted before starting the preparation. If made properly, sandesh will be smooth and will not be grainy and crumbly in texture. The first point to be noted is the preparation of paneer. Follow my paneer recipe which is used in sweets. Rubbing the paneer with your palm ensures that there are no granules in paneer. Adding powdered sugar makes it easy to mix into paneer. And cooking on mild heat is extremely important to avoid getting dry sandesh.
The first sandesh recipe i decided was a roll. When I made it, I did some wrong steps and my sandesh turned out grainy. But still I rolled it and refrigerated it. The roll had plain sandesh on the outside and rose sandesh inside. While I tried cutting the set sandesh, it started crumbling. So I didn’t want to post it here. But still we enjoyed those crumbled rolls. I made it again, but used only the rose flavour and instead of making spheres, I pressed them into rose moulds and got these cute tasty rose sandesh. I used rose milk essence in the recipe. But if you don’t have it, use rose essence and a few drops of pink colour instead. From the paneer I made with one litre of milk, I got only 8 roses. And they were gone on the same day I made them. Sruti just loved it.
Soft Paneer made from 1 litre milk (click on the name to view the method)
Powdered Sugar – 1/3 cup
Rose Milk Essence – a few drops
Take the soft paneer in a plate and press it with your palm and knead until it is very soft without any granules.
Add in powdered sugar and rose milk essence and mix it well.
Transfer this to a heavy bottomed pan and on low flame, keep on stirring the mixture.
The mixture should not very hot. You should be able to touch it by hand.
If by any chance the mixture became very hot, remove from flame and keep on stirring on the residual heat.
Keep on stirring until it is neither too dry or too wet.
Remove from flame and divide it into portions.
Press it into moulds or make small balls out of it.
Refrigerate until firm.
Carefully remove them from moulds and serve.