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Cake Sondesh / Cake Sandesh - Bangladesh Sweet Recipe

Course Sweets
Cuisine Bangladesh, International
Servings 12 Slices


  • Soft Malai Paneer - 400 gm
  • Sugar - 1/2 cup
  • Milk - 1/2 cup
  • Vanilla Essence-1 tsp
  • Cocoa Powder-2 tbs
  • Ghee-1 tbs


  • Mash paneer and knead it until is is soft and lump free.
  • Add it to a pan along with milk and sugar.
  • Cook on medium flame until all the water in the pan evaporates.  Note, the sugar will be syrupy and it won't evaporate. So don't overcook the mixture.
  • Add ghee and mix well.
  • Finally switch off flame and allow the mixture to cool completely.
  • As we were cooking paneer for a longer period, it will be quite lumpy and grainy.
  • Take the mix in a mixer jar and pulse until it forms a smooth dough.
  • Place it in a bowl and refrigerate until it firms.
  • Divide the dough into two portions, one 2/3rd and the other 1/3rd.
  • Place the 2/3 rd portion in a cling film and roll it to make a cylinder.
  • Refrigerate until needed.
  • Add cocoa powder to the remaining 1/3 rd portion and mix well.
  • Take a baking paper and place the cocoa sandesh on it.
  • With the help of a spoon, spread it into a rectangle. The length of the cocoa sandesh should be the length of the vanilla cylinder.
  • The width should be the circumference of the cylinder.
  • Once it is shaped, remove the vanilla sandesh from the cling film and place it in the centre of the cocoa sandesh aligning the lenght.
  • Now bring both the sides of the cocoa sandesh and make sure they join without any gap.
  • Tightly roll the paper and refrigerate it for an hour.
  • Between make sure to roll the cylinder to get the perfect shape.
  • Once it is firm enough, slice it gently into 1/4" thick slices.
  • Serve them chilled.