Thursday, 26 December 2013

Rose Sandesh

Blogging Marathon # 35 Week 4 Day 3
Theme : Special Theme : Bookmarked Recipes - online or otherwise
Course : Dessert
Sandesh (Bengali: সন্দেশ Shôndesh; Hindi: संदेश) is an Bengali dessert created with milk and sugar.[1] Some recipes of Sandesh call for the use of chhena (cheese) or paneer instead of milk.[2] Some people in the region of Dhaka call it Pranahara (literally, heart 'stealer') which is a softer kind of sandesh, made with mawa and the essence of curd.[3]
Sandesh can be made with the use of Chhena or cottage cheese. The simplest kind of Sandesh in Bengal is the kanchagolla. It is basically prepared by tossing the Indian cheese (chhena) lightly with sugar over low heat. The sandesh is essentially hot, sweetened Chhana which has been shaped into balls. For the more complex and elaborately prepared sandesh, the chhana which is used for preparation is dried and pressed, flavored with essence of fruits, sometimes even colored and cooked to many different levels of consistencies. Sometimes it is filled with syrup, blended with coconut or kheer and molded into a variety of shapes. These shapes can frequently be seen resembling conch-shells, elephants, fish etc.


Recipe Source :

Preparation time : 30 mins
Cooking time : 10 mins
Makes :  10
Difficulty level : Medium

Ingredients :
  • 2 ltrs low fat milk
  • 1/2 tsp citric acid (nimbu ka phool)
  • 2 tsp (approx.) sugar substitute
  • a few drops of rose essence
  • a few crushed rose petals
For the garnish
a few rose petals

Method :
  • Heat the milk in a vessel. When it starts boiling add citric acid. Stir continuously using a wooden spoon till it curdles completely. Remove from flame.
  • Drain the curdled milk through a fine muslin cloth and wring it to squeeze out excess water from the resultant paneer.
  • Open the cloth and mash the paneer with your palm on the cloth itself. If the paneer is hot use the edge of the cloth to rub it.
  • Remove the paneer onto the kitchen platform and rub in the sugar substitute according to taste. Add the rose essence and crushed rose petals.
  • Knead well to bind and get rid of any lumps.
  • Make 10 small round portions of the paneer, big enough to fit in the sandesh/ moulds.
  • Press the rounds on the sandesh moulds and shape accordingly.
  • Garnish with rose petals, unmould and store refrigerated.
  • Serve chilled.
  1. If sandesh moulds are not available you can use plastic or rubber chocolate moulds or simply shape the sandesh into small rounds.
  2. If you do not like the raw taste of paneer cook for 5 min on low flame or on micro high for 1 min stirring after 30 seconds.
Nutrient values per piece
Fat Protein Carbohydrate Energy Iron Fibre
0.2 gm 5.0gm 9.2 gm 58 kcal 0 gm 0.4 mg

Hope you have enjoyed reading this post. Please take a minute to share views and valuable comments.

Briju Parthasarathy


  1. they look so beautiful with the shape of the molds

  2. The impressions of the mould on sandesh are cute.

  3. Love those shapes and the taste must have been great too!

  4. Yes these were as delicious as they look. It just vanished in minutes, were requested to make more when am back from my holiday

  5. Love the addition of rose in sandesh. They look perfect.

  6. Looks deliciosu. No wonder they all vanished.

  7. Looks yumm.. love the addition of rose. Glad to follow you.


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