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A light creamy delicacy from West Bengal made with curdled milk. It is an art to make this recipe which requires practice and patience.
Make use of fresh chenna to get the perfect texture. Do not try making this using market brought paneer because, it lacks the moistness and doesn't bind the sugar with it.
Being a milk-based mithai, it won't last long, consume it at as soon as possible.
You can make different flavored sandesh by adding rose, chocolate, mango pulp or coffee.
Also try these recipes Mixed Fruit Sandesh or Chocolate Sandesh
Nutrient values (Abbrv) per piece
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