a plate and smear it with ghee and keep it aside. Similarly grease the
and their plates with ghee and keep them aside.
a mixie jar and add crumbled Paneer to it. Run the mixie to obtain
grated Paneer. To this grated paneer add powdered sugar, maida, milk powder and condensed
blend to get a smooth paste. Transfer this paste to a non stick pan and
it. Once heated, reduce flame and cook on low heat, stirring
dry enough. It took me 3 ½ minutes to cook the mixture before it became
Pour onto the greased plate and cool till warm. When warm to touch knead
mixture to get a smooth texture. Cut into desired shapes with different
Kesar Sandesh, blend 1/2tsp of kesar soaked in 1/2tsp water with
ingredients. If kesar is not available use
orange-red food color and saffron
Mango Sandesh, add 1/4tsp mango flavor and
2 to 3 drops of yellow color
to the mixture after heating the mixture to make it dry.
personal suggestion is not to dilute the taste with any artificial
Prepare it the original way and enjoy the true flavor of real Bengali Sandesh.
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|Our Earlier discussions on the Blog
Gayatri garu, I tried your recipe on Sandesh. The outcome was not
perfect like yours. I errd at two stages, one I blended all the
ingredients at one go instead of initially grating the paneer and then
adding the remaining ingredients. Also, I kept ready all the ingredients
in the blender jar and completed the blending after leaving it idle for
2 1/2 hrs. The result was, the mixture after blending was highly fluid
(unlike yours in the video which looked like a paste), similar to
thickened milk. Once I started cooking it on the stove the mixture
thickened and came to the right thick consistency and I could easily
roll it into balls on cooling down but the taste and texture did not
seem like the sandesh we buy in the sweet shops. Though the taste was
not similar to the sweet shop like Sandesh, it did taste good and my
little son enjoyed eating it most of it.
Do you think the two errors
may have caused this? I plan to cook this again, please do clarify.
March 1, 2010 4:26 PM
Gayatri Vantillu said...
Can't guess !!!!!
March 7, 2010 5:46 AM
|Your Earlier comments on the Blog
- Lakhan said...
Today I made Sandesh EXACTLY the way you
depicted….the TASTE was excellent….but there is a slight
problem….inspite of cooking the mixture for even upto six minutes in
simmering on the gas stove, I could not get the "JUST-RIGHT" hardness
of the khoya…so the Sandesh's were slightly TOO SOFT and NOT THE
"NOROM-PAK" hardness the authentic Bengali dish calls for…..
So, would YOU recommend:
1) Some refrigeration before putting into the Sandesh mould?
2) Kneading the khoya in the kneader?
Feel we could get MORE ACCURATE results by microwaving at (say)
60%power and keep stirring and checking every minute for the correct
YOUR further views / suggestions to FINE-TUNE your
EXCELLENT RECIPES would indeed make the day for hundreds of your
readers like myself!/ Best Regards/ Lakhan
November 22, 2009 1:35 AM
- Lakhan said...
Hello Gayatri garu!
This is to congratulate you on
ONE MORE great recipe….SANDESH!
Sandesh was our weekend
We followed your clear-cut instructions with amazing results…...the
taste / texture were simply impeccable ...and we join the Bengalis in
December 27, 2009 10:59 PM
September 10, 2010 2:50 AM
I tried adding comment to your sandesh recipe but I didnt find the comment
So posting here
I doubled your recipe and prepared sandesh The taste was awesome and they came
out very cute.
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Give a try in shopping malls. I got them from there only.
where can i get the modhakam mold in india?
chala chala chala bavundi Gayatrigaaru thanx.