West Bengal
Sandesh
Fresh chhena, a little sugar, a lot of kneading. The softest message Bengal sends.
75 minTime
7 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original144kcalsame
7 gproteinsame
0 gfibresame
75minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Make chhena: boil 1 1/4 litres milk, take it off the heat, then stir in 2 tbsp lemon juice mixed with 2 tbsp water. Strain through muslin, rinse under cold water and hang for 30 minutes.
- 2Knead the chhena on a plate with the heel of your palm.
- 3Cook the chhena with the sugar in a nonstick pan on low, stirring constantly.
- 4Take it off the heat, add the cardamom, cool until warm and knead again briefly.
- 5Shape into small discs, press a pistachio sliver and a strand of saffron on each. Chill 30 minutes.
Serve it like this
Serve in small bowls, warm or chilled as it likes best, with a few chopped nuts on top.
