Name: Lemon Sandesh
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 litre full cream milk; 2 tbsp lemon juice; 2 tbsp water; ⅓ cup powdered or superfine sugar; 10-15 drops lemon essence; A pinch of turmeric; Lemon zest for garnishing

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In remembrance of the birth anniversary of Rabindranath Tagore, this week I’m sharing a Bengali sweet recipe that is popular all over the world. Lemon Sandesh or sondesh is a delicious sweet that is made with curdled milk and sugar. Follow the step-by-step picture recipe and make this dessert today!

25th of Boishakh or Rabindra Jayanti is the day which marks the birth anniversary of the great scholar and novelist Rabindranath Tagore. Every year on this day, various cultural programmes and events are organised as a tribute to him. So this week, I thought that I should make something special. So here I’m sharing a classic Bengali dessert recipe with a small twist. These melt-in-the-mouth sweets are lemon flavoured. Yes, that’s right! LEMON. Nowadays, sandesh is made in various flavours like chocolate, orange, rose, strawberry etc.

So to make lemon sandesh you’ll need, milk, sugar, lemon juice, lemon essence and a pinch of turmeric. This recipe is so easy to make, you’ll definitely love it. If you do try this recipe, please share your experience with me by posting a picture of the dish using #temptingtreat and @temptingtreat on Instagram or you can also give your feedback in the comments section below. Happy Cooking!

Prep Time: 10 min | Cook Time: 20 min | Total Time: 30 min

Serves: 4

Ingredients:

1-litre full cream milk
2 tbsp lemon juice
2 tbsp water
⅓ cup powdered or superfine sugar
10-15 drops lemon essence
A pinch of turmeric
Lemon zest for garnishing

Cooking Directions:

Heat milk in a pot. Bring it to a boil. Then turn the flame off. Allow it to cool down. (approx 5 minutes)

In a bowl, pour lemon juice and water. Give it a mix.

Pour this lemon mixture to the milk, 1 tbsp in at a time. Stir continuously but be gentle. As soon as the milk starts curdling, stop adding this mixture.

Take a large bowl and place a strainer over it. Line the strainer with a muslin cloth. Pour the curdled milk or chhena into the strainer. Pour cold water over it and wash it off. This will remove any acidity from the chhena. Squeeze out all the water.

Take the chhena out in a plate and knead it for 5-6 minutes or until smooth.

Add sugar, lemon essence and turmeric powder. You can use yellow food colour if you like.

Knead it again for 3-4 minutes.

Heat non-stick pan on low heat. Add the chhena mixture. Cook for 3-4 minutes, while stirring continuously. Make sure it remains smooth and don’t overcook.

Take it out in a plate and allow it to cool down. Divide the mixture into small balls. Slightly press each ball. Make a design on the lemon sandesh with the help of a toothpick.

Sprinkle lemon zest and serve.

Lemon Sandesh

Quick and easy Bengali sandesh recipe!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Dessert

Cuisine Indian

Servings 4 people

Ingredients

1 litre full cream milk
2 tbsp lemon juice
2 tbsp water
⅓ cup powdered or superfine sugar
10-15 drops lemon essence
A pinch of turmeric
Lemon zest for garnishing

Instructions

Heat milk in a pot. Bring it to a boil. Then turn the flame off. Allow it to cool down. (approx 5 minutes)
In a bowl, pour lemon juice and water. Give it a mix.
Pour this lemon mixture to the milk, 1 tbsp in at a time. Stir continuously but be gentle. As soon as the milk starts curdling, stop adding this mixture.
Take a large bowl and place a strainer over it. Line the strainer with a muslin cloth. Pour the curdled milk or chhena into the strainer. Pour cold water over it and wash it off. This will remove any acidity from the chhena. Squeeze out all the water.
Take the chhena out in a plate and knead it for 5-6 minutes or until smooth.
Add sugar, lemon essence and turmeric powder. You can use yellow food colour if you like.
Knead it again for 3-4 minutes.
Heat non-stick pan on low heat. Add the chhena mixture. Cook for 3-4 minutes, while stirring continuously. Make sure it remains smooth and don’t overcook.
Take it out in a plate and allow it to cool down. Divide the mixture into small balls. Slightly press each ball. Make a design on the sandesh with the help of a toothpick.
Sprinkle lemon zest and serve.

Keyword Indian Sweet

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