Sandesh is a very popular Bengali recipe- it is easy and quick to make. My son loves it too. It is Children’s Day and he is off to school for celebrations. I am not used to Saturdays without him around me. With the extra time on hand I decided to make Sandesh and now I can’t wait for him to get back and have these.


2 liters Whole Milk
1 cup powdered sugar /icing sugar
7 Chopped Pistachios
2 Seeds crushed Cardamom (Elaichi Powder)
1 Lemon/or 1/2 teaspoon Citric Acid

Dissolve 1/2 tsp citric acid in 1/4 cup of water (You can use lemon juice as well). Bring milk to boil, reduce the heat, and then pour the acidic water into this. The milk will start curdling as shown in pictures below. Stir it till it is fully curdled. Once the curdles (now Paneer or Indian cottage cheese) have formed the whey (Whey or milk plasma is the liquid remaining after milk has been curdled and strained) will separate. Pour the curdled milk over a muslin/cheese cloth. Tie the cloth and hang this for half an hour till the whey drains out.

Take the paneer out in a bowl and mix powdered sugar or icing sugar and cardamom powder. Knead it well for 10-12 minutes till it becomes smooth and grain less. The mixture is ready to be shaped and garnished! If you have moulds go ahead and make Sandesh of different shapes and sizes.

Sprinkle cut pistachios and cardamom over each sandesh, cool and serve. They taste absolutely amazing

If you have moulds you can use the same to give different shapes to Sandesh. However the Sandesh should be used immediately for making various shapes or else it does not remain smooth and cracks appear. You can also add saffron and cardamom as well to give sandesh additional flavor. Use of icing sugar instead of fine sugar is optional; it helps prevent any extra moisture and does not let the paneer become sticky.


Bring milk to boil

Milk starts to Curdle

Milk starts to curdle


Shape, Garnish and Serve Sandesh!