Sandesh is a traditional Bengali sweet made from chhena (a type of cheese made by curdling milk) and is known for its delicate texture and mild sweetness. It’s often flavored with cardamom and sometimes garnished with slivers of pistachios or almonds. This dessert is typically enjoyed during festivals and special occasions and is cherished for its simplicity and elegance.

Ingredients:

• 1 cup chhena (or paneer)
• 1/4 cup powdered sugar (adjust to taste)
• 1/4 tsp cardamom powder
• 1 tbsp ghee (clarified butter) for greasing
• Chopped pistachios or almonds for garnish (optional)

Instructions:

1. Prepare the Chhena: If you’re making chhena at home, heat milk in a pan, add a few drops of lemon juice or vinegar to curdle it, then drain the curds and rinse them under cold water to remove the acidic taste. Press out excess water and set the chhena aside.

2. Cook the Chhena: In a non-stick pan, add the chhena and cook on low heat, stirring continuously. Cook until the chhena becomes slightly dry and starts to pull away from the sides of the pan. This should take about 5-7 minutes.

3. Add Sweetener and Flavor: Add the powdered sugar and cardamom powder to the chhena. Continue to cook for another 2-3 minutes until the mixture is well combined and forms a dough-like consistency.

4. Shape the Sandesh: Remove the mixture from the heat and let it cool slightly. Grease a plate or tray with a little ghee. Once the mixture is cool enough to handle, press it into a thin layer on the plate or shape it into small discs or squares using your hands or molds.

5. Garnish: If desired, garnish each piece with chopped pistachios or almonds.

6. Cool and Serve: Allow the sandesh to cool completely. It will firm up as it cools. Once set, cut into pieces and serve.

Nutritional Information (per piece, approx.):

• Calories: 80 kcal
• Proteins: 4g
• Carbs: 9g
• Fiber: 0