Delicate fresh-chhena sweets lightly cooked with sugar and scented with cardamom.
About
Delicate fresh-chhena sweets lightly cooked with sugar and scented with cardamom. In Sandesh, texture matters as much as sweetness, so the recipe focuses on the small cues that tell you when it is ready.
Nutrition Facts
Ingredients
5 ItemsTags
Instructions
Follow along step-by-step.
Curdle hot milk with diluted lemon juice, strain and rinse the fresh chhena.
Hang briefly so it is moist but not wet, then knead until very smooth.
Cook chhena with powdered sugar over low heat for just a few minutes until it comes together.
Cool slightly, shape into small discs and garnish with cardamom and pistachio.
Notes & Tips
Overcooking makes sandesh grainy and firm; keep the heat low and the cooking short. Nutrition values are approximate per serving.
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