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Honey Sandesh
Honey Sandesh is a delightful Bengali dessert made with fresh chenna (cottage cheese) and sweetened with honey, offering a unique and delicious twist to the traditional Sandesh. Ingredients: Honey, Milk, Ghee, Pista
20min
Cook Time
12
Servings
Recipe
85 kCal
Recipe
1
Take 1 litre of full-fat milk and bring it to a boil in a heavy-bottomed pan. Once it starts boiling, lower the heat and add 2 tablespoons of lemon juice or vinegar. Stir gently until the milk curdles and the whey separates.
2
Place a muslin cloth over a strainer and pour the curdled milk to separate the chenna (cottage cheese) from the whey. Rinse the chenna under cold water to remove any sourness from the lemon juice or vinegar.
3
Squeeze the muslin cloth to remove excess water from the chenna and hang it for about 30 minutes to drain any remaining whey.
4
Transfer the chenna to a plate and knead it gently for 5-7 minutes until it becomes smooth and soft.
5
In a non-stick pan, add the kneaded chenna and cook on low heat for 5 minutes, stirring continuously to avoid sticking to the pan.
6
Add 4 tablespoons of honey to the chenna and mix well. Cook for another 5 minutes until the mixture thickens and leaves the sides of the pan.
7
Remove the pan from heat and let the mixture cool down to room temperature.
8
Grease your hands with a little ghee and shape the chenna mixture into small balls or desired shapes. You can also use a Sandesh mould for traditional shapes.
9
Garnish the Honey Sandesh with chopped nuts like pistachios or almonds and serve chilled.
Nutrition
85
kCal
3.5 g
Protein
2.5 g
Fat
12 g
Carbs
4 tbsp of Honey
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