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Bengali Sandesh

Surabhi Sehgal
My version of a delicious Bengali sweet made with fresh Cheese, Cardamom and Cashews.
5 from 1 vote
Prep Time 40 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Course Dessert
Cuisine Indian
Servings 15 Sandesh


  • 3 Cups Chena/ fresh Paneer
  • 3 tbsp milk powder
  • 3 tbsp Cashew Powder
  • 1/2 Tsp Cardamom Powder
  • powdered Sugar to taste
  • Rose Water few drops


  • Add the Chena/ Paneer to the blender and pulse a few times until creamy
  • Transfer the chena to a mixing bowl¬†
  • Add sugar and milk powder and mix well
  • Transfer this to a pan and cook on a low flame for 4-5 minutes until thick
  • Remove from the stove, let it cool
  • Add cashew powder and rose water and roll into balls or any desired shape


To make fresh Chena/ Paneer take 1.5 litres of full fat milk and bring to a boil. Add 2 tsp vinegar/ lemon juice and let the milk curdle. Line a large strainer with a muslin cloth. Strain and separate the Paneer from the whey. Now wring the Muslin cloth tightly and remove all the excess water. Your fresh Chena is ready to use.
Keyword happy Diwali, indian cuisine, indian dessert, indian sweets, mithai, sandesh