How to Make Traditional Bengali Sandesh Recipe with Jivana Classic Sugar

1) Prepare Fresh Chenna:Pour the milk into a heavy-bottomed pan and bring it to a boil, stirring occasionally. Reduce the heat and gradually add diluted lemon juice while stirring gently until the milk curdles and the whey separates. Turn off the heat once the separation is complete.

2) Strain and Rinse the Chenna:Place a muslin cloth over a strainer and pour the curdled milk through it. Rinse the chenna with a little fresh water to remove any remaining lemon flavour. Tie the cloth and let the excess water drain for around 20–30 minutes. The chenna should be moist but not watery.

3) Knead Until Smooth:Transfer the chenna to a clean plate or work surface. Knead it with your palm for around 5–8 minutes until it becomes smooth, soft, and free of lumps. Proper kneading is essential for achieving the signature soft texture of Bengali Sandesh.

4) Add Jivana Classic Sugar:Add 4–5 tablespoons of Jivana Classic Sugar to the kneaded chenna. Mix thoroughly until the sugar blends evenly into the mixture. Add cardamom powder or rose water if desired for extra aroma and flavour.

5) Cook the Mixture:Transfer the chenna and sugar mixture to a non-stick pan. Cook over a low flame for approximately 5–8 minutes, stirring continuously to prevent sticking. The mixture should become slightly dry and start coming together without losing its softness. Avoid overcooking, as this can make the Sandesh firm or crumbly.

6) Shape the Sandesh:Allow the mixture to cool until it is comfortable to handle. Divide it into small portions and shape them into round, oval, or flattened discs. You can also use traditional Sandesh moulds to create decorative designs.

7) Garnish and Serve:Garnish each piece with chopped pistachios or almonds if desired. Let the Sandesh cool completely before serving. Enjoy your homemade Bengali Sandesh fresh, with its soft texture and balanced sweetness.

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