Sandesh Recipe | সন্দেশ | Chena | Bengali Rasgulla | Easy & Special Diwali Sweets | Chef Kunal Kapur

sugar

🥗Healthier: honey

💰Cheaper: jaggery

Honey adds natural sweetness with fewer calories.

pistachios

🥗Healthier: walnuts

💰Cheaper: peanuts

Walnuts provide healthy fats at a lower cost.

rose water

🥗Healthier: orange blossom water

💰Cheaper: vanilla extract

Orange blossom water offers a floral note at a lower price.

edible silver leaf

🥗Healthier: edible gold leaf

💰Cheaper: none

Gold leaf is often more accessible for decoration.

Prepare chenna by boiling milk and curdling it with lemon juice.

Drain the curds in a muslin cloth and rinse under cold water.

Squeeze out excess water and let the chenna cool completely.

Mix chenna with sugar and cardamom until smooth and creamy.

Knead the mixture for about 5-7 minutes until it becomes pliable.

Divide the mixture into small portions and shape them into discs or decorative forms.

Garnish with chopped pistachios and almonds on top.

Soak saffron in warm milk and drizzle over the shaped sandesh.

Chill the sandesh in the refrigerator for at least 30 minutes before serving.

Serve chilled, optionally garnished with edible silver leaf.

Cooking Techniques

Spice Level:

Allergens