Can I use low-fat milk instead of full cream milk?

Full cream milk is recommended for the best texture and richness, but you can use low-fat milk if necessary. The result may be slightly less creamy.

How long can I store the Sandesh?

You can store the Sandesh in an airtight container in the refrigerator for up to 3 days.

Can I skip saffron in the recipe?

Saffron adds a unique flavor and color to the Sandesh, but you can skip it if unavailable. The recipe will still taste delicious.

What can I use instead of vinegar for curdling the milk?

You can use lemon juice or citric acid as an alternative to vinegar for curdling the milk.

Can I make this recipe vegan?

Yes, you can use plant-based milk and vegan condensed milk to make a vegan version of Sandesh. Ensure the milk curdles properly using a suitable acid.

Creamy Saffron Sandesh Recipe

Name: Creamy Saffron Sandesh Recipe
Prep time: 40 min
Cook time: 3 min
Total time: 43 min
Yield: 8
Cuisine: Indian
Ingredients: 2.5 L Full Cream Milk; 0.25 cup Vinegar; 0.5 cup Water; 0.75 cup Milk; 0.5 cup Condensed Milk; 1 pinch Saffron strands; 0.5 tsp Cardamom Powder

iorjia - Good Food Recipes (@iorjia01)

Indian Snack Dessert Festival Food Vegetarian Nut-Free Contains Dairy

Ever wondered how to make authentic sweet shop style Sandesh at home? This recipe yields the softest, creamiest Saffron Sandesh that literally melts in your mouth! Perfect for festivals, family gatherings, or just when you crave a sweet treat. The secret is in the kneading! Follow this step-by-step guide to achieve the perfect texture and enjoy this delightful Bengali sweet.

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Prep Time

40min

Cook Time

3min

Total Time

43min

How to make Creamy Saffron Sandesh Recipe

Make the Chhena

Step 1
Boil the full cream milk in a large pot. Once it reaches a boil, turn off the heat and add the vinegar-water mixture to curdle the milk.
Step 2
Strain the curdled milk through a muslin cloth to separate the whey. Hang the muslin cloth for 30 minutes to drain excess liquid.

Knead the Chhena

Step 1
Transfer the chhena to a clean surface and knead it for 5-8 minutes until it forms a smooth, grain-free dough.

Prepare the Mixture

Step 1
In a bowl, combine the kneaded chhena with milk, condensed milk, and cardamom powder. Mix thoroughly until well blended.

Cook the Mixture

Step 1
Pour the mixture into a non-stick pan and add saffron strands. Cook on low heat for approximately 3 minutes, stirring continuously. Avoid overcooking to maintain a soft texture.

Set and Chill

Step 1
Pour the cooked mixture into a lined tray or mould. Let it sit at room temperature for 1 hour, then refrigerate for another hour before slicing.

Nutrition (per serving)

Calories

291.3kcal (14.57%)

Protein

11.4g (22.86%)

Carbs

29.3g (10.66%)

Sugars

28.3g (56.58%)

Healthy Fat

4.5g

Unhealthy Fat

9.4g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

Ensure the chhena is kneaded thoroughly to achieve a smooth texture.
Do not overcook the mixture, as it can become chewy instead of soft.
Use high-quality saffron strands for a rich flavor and vibrant color.

FAQS

Can I use low-fat milk instead of full cream milk?
Full cream milk is recommended for the best texture and richness, but you can use low-fat milk if necessary. The result may be slightly less creamy.
How long can I store the Sandesh?
You can store the Sandesh in an airtight container in the refrigerator for up to 3 days.
Can I skip saffron in the recipe?
Saffron adds a unique flavor and color to the Sandesh, but you can skip it if unavailable. The recipe will still taste delicious.
What can I use instead of vinegar for curdling the milk?
You can use lemon juice or citric acid as an alternative to vinegar for curdling the milk.
Can I make this recipe vegan?
Yes, you can use plant-based milk and vegan condensed milk to make a vegan version of Sandesh. Ensure the milk curdles properly using a suitable acid.