Delicate Indian Sandesh With Sweet Creamy Cheese

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Sandesh is the light one, sweet cheese pressed into shapes, and the texture is everything. I knead the chenna smooth so it eats fine, not grainy, against the sugar.

The recipe is straightforward and requires minimal ingredients, showcasing the rich flavors of Indian cuisine. It’s an ideal choice for festive occasions or as a delightful finish to any meal.

Delicious Indian Sandesh with Sweet Creamy Cheese

This Indian Sandesh features a smooth and creamy texture, achieved by skillfully preparing the chhena and sweetening it just right. The dessert is typically served chilled and can be made in under an hour, yielding approximately 10 pieces.

Ingredients

1 liter full cream milk
2 tablespoons lemon juice (or vinegar)
1/4 cup powdered sugar (adjust to taste)
1/2 teaspoon cardamom powder
2 tablespoons chopped nuts (pistachios or almonds)
A pinch of saffron strands (optional)
1-2 teaspoons rose water (optional)

Instructions

Prepare the Chhena: Boil the milk in a heavy-bottomed pan. Once it comes to a boil, add lemon juice gradually and stir until the milk curdles. Once the whey separates, strain it using a muslin cloth and rinse with cold water to remove the acidity.
Knead the Curdled Milk: Place the strained chhena in a bowl and knead it until it becomes smooth and pliable. This may take about 5-7 minutes.
Sweeten the Chhena: Add powdered sugar, cardamom powder, and rose water (if using) to the kneaded chhena. Mix well until smooth.

Mold the Sandesh: Shape the mixture into small discs or use molds for decorative shapes. Press a piece of nut or a saffron strand onto each piece for garnish.
Chill and Serve: Refrigerate the shaped Sandesh for at least 30 minutes before serving. Enjoy your delicious and beautifully presented Indian Sandesh!