Sweet Delights: Exploring the Divine World of Bengali Sweets Sandesh.

 Sandesh is a delicious Bengali sweet made with fresh paneer (chhena) and sugar. It's a relatively simple dessert to prepare, and here's a step-by-step guide to making Sandesh:

Ingredients:

1 liter full-fat milk

2-3 tablespoons lemon juice or white vinegar

1/2 cup powdered sugar (adjust to taste)

1/2 teaspoon cardamom powder

A few strands of saffron (optional)

Chopped nuts (like pistachios or almonds) for garnish (optional)

Step 1: 

Making Paneer (Chhena)

Pour the milk into a large, heavy-bottomed pan and place it over medium heat.

Bring the milk to a boil, stirring occasionally to prevent it from sticking to the bottom of the pan.

Once the milk comes to a boil, reduce the heat to low and add the lemon juice or white vinegar while stirring continuously.

The milk will curdle, and the whey (greenish liquid) will separate from the curds (paneer). If the milk doesn't curdle completely, add a little more lemon juice or vinegar.

Turn off the heat and let it sit for a minute to allow the curds to fully separate from the whey.

Step 2: 

Draining the Whey

6. Place a large piece of muslin cloth or cheesecloth over a strainer and set it over a bowl to catch the whey.

Carefully pour the curdled milk (paneer) into the muslin cloth-lined strainer to separate the whey from the paneer.

Gather the edges of the muslin cloth and gently squeeze out any excess whey from the paneer.

Step 3: Preparing the Chhena (Paneer) Mixture

9. Transfer the paneer to a clean, smooth surface (like a wide plate or a clean kitchen counter).

Knead the paneer with the heels of your hands until it becomes smooth and soft. This should take about 5-7 minutes.

Step 4: 

Making Sandesh

11. In a non-stick pan, add the kneaded paneer and powdered sugar. Mix well.

Cook the mixture on low heat, stirring continuously to prevent it from sticking to the pan.

The sugar will melt, and the mixture will start to thicken. Continue cooking until it comes together and forms a dough-like consistency. This should take about 5-7 minutes.

Add cardamom powder and saffron strands (if using), and mix well.

Step 5: 

Shaping the Sandesh

15. Remove the pan from the heat and let the mixture cool down slightly so that you can handle it comfortably.

Grease your hands with a little ghee or oil to prevent sticking.

Take a small portion of the mixture and roll it between your palms to form a smooth ball. You can also flatten them slightly and give them different shapes if you prefer.

Garnish with chopped nuts (if using) and press them gently onto the surface of the Sandesh.

Step 6: 

Serving and Storing

19. Once all the Sandesh is shaped, let them cool completely before serving.

Serve the Sandesh as a delightful Bengali dessert.

Sandesh can be stored in an airtight container in the refrigerator for up to 3-4 days.

Enjoy the homemade goodness of Bengali Sandesh!