Kesari Sandesh

Course: Dessert
Cuisine: Bengali
Author: Neha Mathur


  • 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


  1. Boil milk in a heavy bottom pan.
  2. When the milk comes to a boil, add lemon juice.
  3. Simmer the heat and let it cook for a minute.
  4. Line a big bowl with muslin cloth and pour the curdled milk in the cloth.
  5. Let the whey drain.
  6. Hang the cloth on the tap of your sink for an hour to remove all the excess whey.
  7. Take out the chenna on a clean surface.
  8. Add powdered sugar, milk powder and cardamom powder.
  9. Mash with the heels of your hands for a minute.
  10. Take a non stick pan and cook the chenna for a minute, to remove all the excess moisture.
  11. Let it cool for a few minutes.
  12. Take small amount of chenna in your palms and slightly mash it.
  13. Make small rounds and flatten them a little bit.
  14. Make a depression in the center.
  15. Make all the sandesh in the same way.
  16. Brush the sandesh with saffron milk.
  17. Sprinkle dry fruits on top.
  18. They are best eaten the same day although you can store them in an airtight container in refrigerator for 2 days.