Sandesh is a popular Bengali dessert prepared using fresh milk and sugar. Some people even make Sandesh using Paneer or as they say Chenna! There are many variations of Sandesh that can be prepared, some Sandesh are prepared using jaggery as well while sometimes, Sandesh is filled with syrups. One of my favourite types of Sandesh is one where it is flavoured using various fruits or essence. Kesari Sandesh is one such quick and flavourful variation of Sandesh. Just like Sandesh, its basic ingredient is milk. Whether prepared during the festive season of Durga Pujo, Diwali or as just another dessert for a family get-together, Kesari Sandesh never fails to put a smile on everyone’s face. These saffron flavored milk patties with cardamom or Kesari Sandesh is the pride of Bengal cuisine.Savour it after a meal of Fried Onion and Dried Fruits Pilaf or a simple meal of Channa Methi Dal and Missi Roti, this is one sweet you never want to miss.
Kesari Sandesh can be stored as well. Once for a party, I had prepared Kesari Sandesh and shared small return gift boxes filled with these delights with my guests. While my Bengali guests felt elated, even non-Bengalis liked Kesari Sandesh so much that I send them this sweet every year. As it is pretty easy to prepare, Kesari Sandesh can be made for sharing with your loved ones as well. Read this sorted recipe for Kesari Sandesh and prepare it this festive season!
Kesari Sandesh
Kesari Sandesh
Author: Neha
Recipe type: Dessert
Cuisine: Bengali
Ingredients
- Full cream milk - 1 liter
- Lemon juice - 1 tbsp
- Powdered sugar - 4 tbsp
- Milk powder - 2 tbsp
- Cardamom powder - 1 tsp
- Saffron - A pinch soaked in 1 tbsp milk for a few hours.
- Dry fruits for garnishing
Instructions
- Boil milk in a heavy bottom pan.
- When the milk comes to a boil, add lemon juice.
- Simmer the heat and let it cook for a minute.
- Line a big bowl with muslin cloth and pour the curdled milk in the cloth.
- Let the whey drain.
- Hang the cloth on the tap of your sink for an hour to remove all the excess whey.
- Take out the chenna on a clean surface.
- Add powdered sugar, milk powder and cardamom powder.
- Mash with the heels of your hands for a minute.
- Take a non stick pan and cook the chenna for a minute, to remove all the excess moisture.
- Let it cool for a few minutes.
- Take small amount of chenna in your palms and slightly mash it.
- Make small rounds and flatten them a little bit.
- Make a depression in the center.
- Make all the sandesh in the same way.
- Brush the sandesh with saffron milk.
- Sprinkle dry fruits on top.
- They are best eaten the same day although you can store them in an airtight container in refrigerator for 2 days.
Neha's love for recipes is evident from this site. She is a food stylist, consultant and photographer. Connect with Neha to learn more. 
sandesh looks so perfectly done..f.rom styling to photography you rock
Very flavorful and delicious sandesh, perfect rakhi special:) lovely clicks dear 🙂
Neha Love the pictures. I don’t eat paneer but these look tempting enough for me to want to try. Awesome
The sandesh looks devour-some & brilliant! LOved it!
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