Easy Bengali Kesar Sandesh Recipe (With And Without A Mould)

Learn how to make this easy Bengali kesar sandesh recipe at home. For this Bengali sweet recipe, you will need only 4 ingredients, which are, chhena/chana, kesar, green cardamom and sugar.

In this recipe, I have shared two methods of making sondesh at home,

First, with a mould

Second, without a mould

Sandesh – Tips & Tricks

• Always use fresh chhena/paneer which is made with full-fat milk. It provides a better texture.
• Always cook over low flame or heat. Otherwise, the chhena mixture might burn or overcook.
• Once the sandesh mixture is cool to the touch (barely warm), start shaping them immediately. Otherwise, the mixture can become dry/firm, making it difficult to shape.
• While making sandesh with mould, don’t forget to grease the mould with ghee before placing the mixture. It would be easier to de-mould it.
• While making the sandesh without mould, grease your palm with ghee. It would be easier to shape them.
• Want to store sandesh? Then place them in an airtight container and keep them in the refrigerator for 2-3 days.

Check these out:

• Homemade chhena recipe
• Lemon sandesh recipe
• Chanar jilipi recipe

Watch how to make this easy Bengali kesar sandesh recipe:

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Prep Time: 5 min | Cook Time: 15 min | Total Time: 20 min

Yield: 10-15 sandesh

Ingredients:

2 cups (approx.) chhena (made with 1-litre full cream milk)

⅓ cup powdered or superfine sugar

A pinch of green cardamom powder, freshly crushed

10-20 strands of kesar/saffron, soaked in 2-3 tbsp hot milk

Ghee, for greasing the sandesh mould

Method:

In a small bowl, pour hot milk and add the saffron strands. Let it soak for 10-15 minutes.

Add the chhena to a mixer grinder jar. Then add the powdered sugar.

Grind until the chhena becomes smooth.

Heat a non-stick pan on low heat.

Add the chhena mixture. Cook for 3-4 minutes (approx.), while stirring continuously.

Once the chhena mixture thickens slightly and it has just started leaving the sides of the pan, add the green cardamom powder and kesar/saffron milk.

Mix well while stirring continuously, until the milk has fully combined with the chhena.

Make sure it remains smooth and doesn’t overcook. Keep cooking for around 3-4 minutes until the mixture thickens and leaves the sides of the pan.

Take it out on a plate, spread it out and allow it to cool down a little.

To make sandesh with a mould:

Grease the sandesh mould with ghee.

Take a little sandesh mixture (around 1-2 tbsp) and place it over the mould. Press and shape it.

Carefully remove it from the mould. Place it on a plate.

To make sandesh without a mould:

Grease your palm with ghee.

Take a little sandesh mixture (around 1-2 tbsp) and shape it into a smooth ball.

Press it slightly. Using a toothpick, make some lines over the sandesh. Place it on a plate.

Kesar sandesh are ready to serve!

You can enjoy them right away while they are super tender and delicate. They will just melt in your mouth.

Or you can also refrigerate them for an hour. This will make the sandesh a little firm and it will hold its shape a little better. The choice is yours.

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Happy Cooking!