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Easy Bengali Kesar Sandesh/Sondesh Recipe With And Without A Mould
Sneha Paul

Kesar Sandesh Recipe

Learn how to make Bengali kesar sandesh at home.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 15 Sandesh
Course: Dessert
Cuisine: Bengali
Ingredients Method

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
 

  1. In a small bowl, pour hot milk and add the saffron strands. Let it soak for 10-15 minutes.
  2. Add the chhena to a mixer grinder jar. Then add the powdered sugar.
  3. Grind until the chhena becomes smooth.
  4. Heat a non-stick pan on low heat.
  5. Add the chhena mixture. Cook for 3-4 minutes (approx.), while stirring continuously.
  6. 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.
  7. Mix well while stirring continuously, until the milk has fully combined with the chhena.
  8. 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.
  9. Take it out on a plate, spread it out and allow it to cool down a little.
To make sandesh with a mould:
  1. Grease the sandesh mould with ghee.
  2. Take a little sandesh mixture (around 1-2 tbsp) and place it over the mould. Press and shape it.
  3. Carefully remove it from the mould. Place it on a plate.
To make sandesh without a mould:
  1. Grease your palm with ghee.
  2. Take a little sandesh mixture (around 1-2 tbsp) and shape it into a smooth ball.
  3. Press it slightly. Using a toothpick, make some lines over the sandesh. Place it on a plate.
  4. Kesar sandesh are ready to serve!
  5. You can enjoy them right away while they are super tender and delicate. They will just melt in your mouth.
  6. 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.