Sugar Free Sandesh recipe is made with a zero calorie sweetener and paneer and it will satisfy your sugar cravings even on diet.
If you love milk sweets, then you would know what Sandesh/ Sondesh is. It is a Bengali sweet made with paneer and sugar and shaped into shapes with moulds. Getting sandesh moulds has been my dream ever since my dad talked about it. When hubby went to Calcutta after marriage ( unfortunately I couldn’t go), I asked him to get the moulds, but he didn’t. My brother who worked in Calcutta for a while, I asked him to buy the moulds, but even he didn’t.
So I just forgot about it completely until I saw the beautiful wooden moulds in Amazon. I immediately ordered them and waited eagerly for the moulds. The day they arrived, I was on cloud nine. There were five shapes in the pack and I am extremely happy. Now only thing remaining is preparing sandesh.
Enjoying Sugar Free sandesh on diet
As you guys know, I am on a sugar free diet. So I couldn’t make the traditional sandesh. But to do some justice to the recipe, I used my favourite sugar free / zero cal sweetener to make these amazing sandesh. I use EcoSweet for all my sugar free recipes. Even cookies and cakes are good with this sweetener, so I have been using it for years now. I definitely don’t over do using sweetener, but I do make single serve sweets occasionally to satisfy my sugar cravings.
Preparing sandesh is slightly technical. Though the ingredients list is very small, the method needs some care. If you under cook the mix, it is impossible to shape and if you over cook, then again it is impossible to shape because it would become crumbly. I will explain all the steps in detail to get the perfect sandesh at home. My method won’t be traditional, but I aim to get the result.
Look at these beautiful moulds. They are super cute, right? If you are planning on getting them, check them from Amazon. Also let me know if there is any other source where we can get other shapes.
Now let us discuss about the important points you need to remember while making Sugar free sandesh
- Use high fat milk to make paneer.
- Knead the paneer by mashing it until smooth or run it in food processor until smooth.
- Mix all the ingredients before starting the heat.
- Do not over cook the mixture as it will end up being too crumbly.
- Cook the mix on low flame for seven to eight minutes.
- Keep on stirring the mixture. Use a spatula and keep mashing the mixture to get a smooth dough like consistency.
- When hot, the mixture will be slightly thin, but when it cools down, it will become thicker. So do not over cook it.
- Knead the mix when it starts cooling. You should get a good smooth pliable dough.
- Grease the moulds well, all the nook and corners needs greasing. That way, it will be easier to remove sandesh from the moulds.
- After filling the moulds, let it sit for five minutes. Then gently remove them from the moulds.
If you liked my sugar free sandesh, then you will definitely like my sugar free Icecream sandesh too. Click on the image for recipe.
Sugar Free Sandesh Recipe
- 1 litre Milk
- 1 tsp Vinegar
- 3 tbs Eco Sweet Sugar Free
- 1 tsp Ghee
- 2 drops Food Colour
- 1/2 tsp Cardamom Powder
- 2-3 drops Rose Essence
- Bring milk to boil.
- Add vinegar and mix until the whey becomes clear and the milk solids separate.
- Pour this into a strainer lined with muslin.
- Let the whey drain for twenty minutes.
- Remove the paneer and let it cool completely.
- Mash the paneer until it becomes a soft pliable dough like in consistency.
- Alternatively, you can grind paneer in food processor until it is soft and smooth.
- In a pan, take ground/mashed paneer. Add sugar free, cardamom powder, food colour, ghee, rose essence and mix everything together.
- Switch on flame and set it to low.
- Keep stirring the paneer mix until it becomes dough like. It would take seven or eight minutes.
- Transfer the mix to a plate and let it cool. Keep stirring with a spatula.
- Once it is cool enough to handle, mash it and knead it until it becomes smooth.
- Grease the sandesh moulds and fill them with the mix.
- Set aside for five minutes. Gently remove them from the moulds.
- Repeat with remaining mixture. Add strands of saffron on top.
- Air dry the sandesh for ten to fifteen minutes. Then store in an air tight box in fridge.