7 Steps To Make Bengali Sandesh At Home

1.)

Start by making fresh chhena (cottage cheese) from full-fat milk. Heat the milk until it boils, then add lemon juice or vinegar to curdle it.

2.)

Transfer the strained chhena to a clean surface and mash it well for about 5-7 minutes to make it soft.

3.)

In a non-stick pan, add the mashed chhena along with sugar to the pan. Let it cook until it thickens slightly and starts to come together as a dough-like consistency.

4.)

Once the chhena mixture thickens, add cardamom powder for a subtle fragrance.

5.)

Once the mixture cools down a bit, divide it into small portions and shape them in peda shape.

6.)

Garnish the shaped sandesh with slivers of pistachio, almonds, or saffron strands.

7.)

Refrigerate the sandesh for at least 1-2 hours to firm up. Once set, serve chilled.