Makha Sandesh Recipe | Easy Bengali Dessert Recipe | Kitchenstagram
Sandesh or Sondesh in Bengali, is a cherished dessert from the West Bengal region in the eastern Indian subcontinent. Traditionally made from Chenna or Channa ( Indian cottage cheese), which is created by curdling full-fat milk with lemon juice or vinegar, sandesh offers a rich, creamy texture and delightful sweetness. One of the most popular version is Makha Sandesh, a delicacy prepared by lightly tossing chenna with sugar or Nolen gur (Date Palm Jaggery) over low to medium heat. This process infuses the dessert with a vibrant caramel colour and a nuanced flavour, especially when Nolen Gur is used, elevating the dish’s richness and aroma. Garnished with chopped dry fruits, Makha Sandesh can be enjoyed warm or at room temperature, making it a fitting choice for special occasions or festive gatherings.
Makha Sandesh has its roots in Kalna, a prominent Bengali town known for its thriving chhena wholesale market. While chhena is known essential in Bengali desserts, it was only introduced in India by the Portuguese in the 16th century. This connection enriched Bengal’s sweet with chhena varieties like the pungent Bandel Cheese and Bangladeshi paneer. Before the Portuguese arrival arrival, Bengali sweets were primarily made with natural milk sugars and granulated sugar only made its way into the region later through the introduction of the Chinese trader, Tong Achew.
Over time, region such as Murshidabad, Burdwan and Bishnupur in India, along with Dhaka and Nator, emerged as pioneers of Bengali sweets. Makha Sandesh, a product of this legacy, showcases the fine balance between simplicity and flavour that defines Bengali cuisine, making it a timeless favourite among dessert enthusiasts.
Ingredients
For toasted Bread crumbs:
1 Ltr Full fat Milk
1 tbsp Yoghurt
1/2 tbsp Vinegar+ 1 tbsp Water
1/2 cup Powdered Sugar
1/2 tsp Cardamom powder
1/2 tbsp Almond, slivered
1/2 tbsp Pistachio, slivered
Preparation
- Step 1: Add milk in a heavy-bottom pot and heat it over medium-high heat. When the milk comes to a boil, add the yoghurt and vinegar mixture, stirring gently till it curdles and turn off the heat.
- Step 2: Line a strainer with muslin cloth and keep it over a large bowl. Transfer the curdled milk into the strainer and drain excess liquid. Rinse the chhena with cold water. This removes the vinegar flavour. Squeeze out any excess water from the chhena.
- Step 3: Transfer the prepared chhena in a plate and powdered sugar. Mix properly and knead the chenna for 6-7 minutes or until it becomes smooth and soft.
- Step 4: Heat a non-stick pan, add the mashed chhena, cardamom powder, slivered almonds, slivered pistachio, mix well and cook for 1-2 minutes. Take the pan off the heat.
- Step 5: Transfer Makha Sandesh into a serving bowl and garnish with slivered almonds and slivered pistachio and serve warm or at room temperature. Enjoy!!
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DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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