Sandesh (Bangali Sweet)

Sandesh is a specialty from the state of Bengal. Sandesh is a delicacy, served as a dessert. Made several different ways using freshly made paneer.
4 from 2 votes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dessert
Cuisine Indian
Servings 10 people


  • 1/2 gallon equal to 8 cups milk
  • 1/4 cup lemon juice
  • 1/2 cup sugar
  • 1/4 tsp cardamom ground


  • 2 tbsp sliced pistachios
  • 8 strands of saffron
  • 2 tbsp crushed pineapple


  • Make the paneer (check the recipe for paneer).
  • Drain the whey using a strainer line with cheesecloth, or muslin cloth. Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well.
  • Once the paneer is drained, place on a dry, clean surface and knead the paneer until the paneer is almost rolls into smooth soft dough.
  • Add the sugar and cardamom into the paneer and knead the paneer again until sugar is mixed well.
  • Next on low heat cook the paneer mixture stirring continuously until paneer starts coming together as soft dough. This should take about 6 to 7 minutes.
  • Turn off the heat and keep mixing the paneer like you are making dough. This is most important step to this dish; you are just cooking paneer enough to take out the rawness. If you over cook the paneer it will become crumbly.
  • Mix the saffron thread in 1 teaspoon of warm milk and mix it well. Keep aside.
  • Divide the paneer in 24 equal parts and roll them giving a ball shape.
  • Garnish with crushed pineapple, or garnish them with a drop of saffron paste putting sliced pistachio over.
  • Refrigerate them for few hours before serving. Serve them chilled!


Important step to this dish; you are just cooking paneer enough to take out the rawness. If you over cook the paneer it will become crumbly.
Sandesh can be refrigerated for a week.
You will also enjoy to Rasgulla and Chumchum
Tried this recipe?Let us know how it was!

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59 thoughts on “Sandesh

  1. Hi Manjula Aunty,
    My paneer crumbled, I probably overcooked it, my question is what can I do with this crumbled paneer, it has a good taste to it???! How can reuse it???

  2. Dear Aunty ji,
    I prepared Sandesh by going through your explaination, but i dont know exact reason it was failed because the paneer became very sticky and i couldnt make as you shown. Can you please let me know how can paneer not to sticky so that i will make it again and taste it then i will share your recipe. thank you waiting for reply..

  3. Hi Manjula auntie,

    Instead of making fresh panir, can I use the panir available in the market to make sandesh? in case I can, would the recipe change or the process remains the same. Thanks

  4. Hmm it seems like your website ate my first comment (it was extremely long) so I guess I’ll just sum it up what I had written and say, I’m thoroughly enjoying your
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  5. dear manjula i always try your recipe these are so good.i want to make paneer ,i live in usa ny from where i can get the muslin cloth to squeeze water or what i can use for that purpose, i will be very thankful.

    1. You can sometimes find muslin (also called cheesecloth) at cooking stores in the US. I can never find it where I live, so I take a clean piece of cloth (an old style tea towel that feels like linen in my case) and boil it in a large pot of water for about 10 minutes to ensure there is no trace of dirt or laundry soap, then I use that to strain my paneer. Hope this helps:)

  6. manjula ji, i followed the same steps as u described in ur video, bt evn after making fresh paneer nd kneading it properly i was not able to make soft balls of paneer, due to which i cant be able to give any form to my sandesh….pls help me out….

  7. Manjula, enjoyed your videos especially how to make paneer…etc! As a Bengali, from Kolkata and a lover of Sandesh, especially Nolan gur Sandesh I did not care for the inclusion of pineapple and saffron. The latter is really more north Indian…but not so prevalent in sandesh! But many thanks on making paneer!!

  8. Dear Manjula,
    Thank you very much for taking the time to post such wonderful recipes.
    Today I tried Sandesh and everything went just perfect until I put it on heat.
    After mixing in for 2 minutes, it started to become quite soft, moist. I used very low heat. Could it be that I added a little more sugar (brown sugar)? Could it be because of the pan I used (smaller with higher edges than yours) and this held more heat in the paneer?
    I squeezed all the water I could from the paneer before making Sandesh.
    Anyway, I took it away immediately and let it cool off a little, then I made the balls. They are a little crumbly but they hold together (at least until you take them to your mouth 🙂
    Please tell me what I did wrong.
    Thank you very much!
    Dana from far away Romania

  9. Dear Manjula ji,
    I have the same problem like Pinky and Nandini.. when I am adding sugar it is becoming watery and loosing consistency. Before that everything is fine. Can you please help? Thanks for all these wonderful recipies.

  10. hello mam

    i really love your recepies n have tried many which came out really well..

    i love indian sweet n love to make them home i wanted to prepare RABDI i would be really happy if showed us how to prepare it.

    thank you

  11. Dear Manjula,

    Thank you for your site. I’ve learned and improved a lot my skills at kitchen.
    While making peda and sandesh, when I put the sugar, the dough stays somewhat watery….and the final result isn’t good. even if i wait it to be very cool before putting sugar.

    And the sandesh when I tried to cook it…..the dough also lost its consistency.
    Can you help me?
    thank you a lot.

    1. Dear Manjula ji,

      I had the same problem as Nandini mentioned.. Could you please tell me who might have gone wrong?! I followed the exact steps(but i used vinegar instead of lemon, as i always use to make paneer using vinegar.

      I would be greatful if u or Jaya aunty could reply on this:)

      thank u

  12. hello aunty…
    if u or jaya ji could reply to this….
    in making sandesh should i use freshly made paneer or should it kept under a heavy utensil for some time..
    thanking you…

    1. Hi Divya, don’t use a weight.
      Paneer for sweets must be fresh made and be soft.
      Putting it under a weight makes it firm like what you use for paneer in vegetable dishes.

  13. why do you always dilute the lemon juice while making paneer. if we overcook the milk after paneer has been prepared what will happen. please advise. thanks

      1. Swagatika, If lemon juice is put in without diluting it will shock the milk, thus creating tough paneer. So the gentle/diluted lime juice is used. Once the milk is separated, and overcooked, it turns the milk-curds in to stretchy paneer (more like Mozzarella cheese). Hope this answers your query:)

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    1. Paneer is a type of cheese referred to as “fresh cheese”. The typical paneer sold as blocks in Indian grocery stores is generally too firm for these types of Indian desserts.

      Have you watched Aunty’s video to demonstrated paneer making? Watch it if you haven’t. Making home made paneer gives you the best soft texture you need. Good luck.

  15. Dear Manjula,
    We made your sandesh last night–it was easy, fun, and delicious! We don’t know how you got enough curds to make 24 pieces–ours ended up making about ten, but maybe it is because you are such a gifted cook! We will definitely enjoy this recipe again and again!
    Thank you for your wonderful website.
    Marlo and David

  16. hi!

    tried the sandesh as well as the kaju kathli today!

    it came out perfectly! i love love love the recipies on this site! its nice to fiinally come across a site where the recipies all actually work!
    and the videos really help too!

    manjula aunty you are super dynamic and REALLLY good at this…this totally works for a 20 year old like me.

  17. I tried Sandesh.But i dont know what happened when i was making paneer.It became sticky and i couldnt make a dough out of it.n then afterwards the paneer became crumbly although i didnt overcook it.
    Can u suggest something if it becomes crumbly , what can v do to regain the consistency…

  18. Hi,
    I tried making the paneer but not sure the mistake i made. Its still sticky and hence the chewiness which we get in rasgulla doesnt come. its more like a thick creamy texture. Please suggest how to use this kind of paneer in sweeets

  19. HELLO!

  20. Hi
    Manjula Aunty.
    i really like ur recipes.. specially the Boondhi ladoo …..Aunty , please can u share ur recipe of Tomato soup…..

    thanks soo much..

  21. You r such nice person & your recipe are so simple. I am little confused about bengali sweet just like rasgulla,sandesh, rasmali…
    which kind of milk i can use for these sweet ? whole milk, semi skimmed milh or skimmed milk….i am staying in london

  22. I made this and it was really lovely, I like the flavour of cardamom. My friends were impressed that I had made something very different to what I usually cook. It was also my first attempt at making paneer – easy to do.
    Thank you so much for your clear instructions – this is how my mum showed me to cook – straightforward.

    Love your site. Many thanks for all the other recipes too.

  23. hello auntyji,
    i´m so happy i made sandhesh for the first time and it came out nice .i gave this to my bengali friend and she told me it is perfect thanks a lot…….

  24. hi aunty..I tried ur recipe it came good…I did not have pineapple at home.. so I just put ground badam n pista on it.. n on some of it I drizzled some honey.. it tasted really good.. thank u so much for sharing ur recipes with us..

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