Step-By-Step Guide: How To Create Authentic Bengali Sondesh

Sondesh is a Bengali sweet made from fresh chhena, sugar, and aromatic flavors. The mixture is kneaded, cooked gently, shaped, and garnished with nuts. It has a soft, melt-in-the-mouth texture and is best served chilled. A simple yet delicious dessert for special occasions.

Sondesh is a traditional Bengali sweet made from fresh chhena (paneer) and flavored with cardamom, saffron, or rose water. The chhena is prepared by curdling milk, kneaded until smooth, and then lightly cooked with sugar. Once the mixture thickens, it is shaped into small pedas or decorative molds. Garnished with nuts or saffron, it is a soft, melt-in-the-mouth treat. This delicacy is easy to make and perfect for festivals or celebrations. Serve chilled for the best taste.

Ingredients:

For the Chhena (Paneer):

• 1 liter full-fat milk
• 2 tbsp lemon juice or white vinegar
• 1/2 cup cold water

For the Sondesh:

• 1/2 cup powdered sugar (adjust to taste)
• 1/2 tsp cardamom powder
• 1 tbsp rose water or kewra essence (optional)
• A few strands of saffron (optional)
• 1 tbsp chopped pistachios or almonds (for garnish)

Instructions:

Step 1: Prepare the Chhena (Paneer)

• Boil the Milk: In a heavy-bottomed pan, bring 1 liter of full-fat milk to a gentle boil. Stir occasionally to prevent burning.
• Curdle the Milk: Once the milk starts boiling, reduce the heat to low and add 2 tbsp lemon juice or vinegar, stirring continuously. The milk will curdle, and you will see the whey separating from the solids.
• Strain the Chhena: Turn off the heat and strain the curdled milk through a muslin cloth or fine sieve. Rinse the chhena under cold water to remove the sour taste of lemon or vinegar.
• Drain Excess Water: Gather the cloth and squeeze out the excess water gently. Hang the chhena for 30 minutes to remove moisture but keep it soft.

Step 2: Kneading the Chhena

• Transfer the chhena to a plate and knead it with your palms for 8-10 minutes until it becomes smooth and soft.
• The chhena should form a dough-like texture without being too dry or too wet.

Step 3: Cooking the Chhena Mixture

• In a non-stick pan, add the kneaded chhena and cook on low heat for 5-7 minutes, stirring continuously.
• Add powdered sugar and mix well. Continue to cook until the mixture thickens and starts leaving the sides of the pan.
• Add cardamom powder, saffron strands, and rose water for extra flavor. Stir well.
• Turn off the heat and let the mixture cool slightly.

Step 4: Shaping the Sondesh

• Once the mixture is warm enough to handle, divide it into small portions.
• Roll each portion into a smooth ball or flatten slightly to shape it like a peda.
• You can also use a mold to create decorative designs.

Step 5: Garnishing and Serving

• Garnish each sondesh with chopped pistachios, almonds, or saffron strands.
• Allow them to set at room temperature or refrigerate for 15-20 minutes before serving.

Tips for Perfect Sondesh:

• Do not overcook the chhena mixture, or it will become dry and crumbly.
• If the sondesh mixture feels too dry, add a teaspoon of milk while kneading.
• Use fresh chhena for the best taste and texture.

Serving Suggestions:

• Enjoy sondesh as a light dessert after meals.
• Serve it chilled with a cup of tea or coffee.
• Store in an airtight container in the refrigerator for up to 3 days.