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Contributed by:
Anupriya Sinha
Anupriya Sinha, Housewife



Chhena (freshly made with 1 litre milk and hung for 2 hrs) - 200 gm (approx.)
Khajoor Gud (powdered) - 1 tbsp or as desired
Rose essence - 1/2 tsp
Saffron - 1 pinch (optional)
Raisins - a few for garnishing

Method of Preparation

1. Crumble chhena with hand and add gud.
2. Mix well using your palm for 2-3 minutes.
3. Heat a kadai on medium flame. Transfer the chhena mixture into it and keep stirring till
    it binds together to form a soft dough-like mass. It will not stick to the kadai any more.
    Do not overdo this step as the sandesh will become crumbly and hard.
4. Remove from heat, add rose essence and saffron, and mix.
5. Let cool for a few minutes till you are able to knead it with your hands.
6. Knead for 3-5 minutes, applying pressure with the root of your palm, to get a soft dough.
7. Mould the dough into sandesh of desired shapes. Use "Sancha" to get beautiful designs
    on your sandesh.
8. Garnish with raisins, as desired, and serve.

Notes & Tips

1. Traditionally sandesh is made with either Sugar or Kajoor gud (Nalen gud), of which the latter is tastier. I like to put some date syrup to the sugar sandesh to get similar taste as the khajoor gud sandesh, if I do not have gud. You can also use palm jaggery instead.