Sandesh Mishti - Bengali Dessert

Sandesh mishti
Sandesh mishti - bengali dessert

Sandesh Mishti/Creative Commons BY 2.0 

Prep: 10 mins
Cook: 5 mins
Total: 15 mins
Servings: 10 to 12 servings
Yield: 10 to 12 pieces
Nutrition Facts (per serving)
140 Calories
9g Fat
7g Carbs
7g Protein
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Nutrition Facts
Servings: 10 to 12
Amount per serving
Calories 140
% Daily Value*
Total Fat 9g 12%
Saturated Fat 5g 26%
Cholesterol 27mg 9%
Sodium 262mg 11%
Total Carbohydrate 7g 2%
Dietary Fiber 0g 0%
Total Sugars 5g
Protein 7g
Vitamin C 0mg 1%
Calcium 217mg 17%
Iron 0mg 1%
Potassium 84mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

No Bengali meal is complete without mishti or sweets and none is more loved by the Bengalis than Sandesh. It is surprisingly easy to make. Being a milk-based sweet, Sandesh doesn’t last long so consume it as soon as possible. Given how tasty it is, that shouldn’t be a problem.

Ingredients

  • 14 ounces fresh paneer, hang to drain whey completely

  • 10 to 12 almonds, cut into slivers

  • 8 to 10 pistachios, cut into slivers

  • 4 saffron strands

  • 1 tablespoon warm milk, to soak saffron

  • 2 teaspoons dry milk powder

  • 1/2 cup powdered sugar

  • 1/2 teaspoon pistachio extract

  • 1/2 teaspoon ground cardamom

  • 1 tablespoon ghee, to lightly grease molds

Steps to Make It


  1. Gather the ingredients.

  2. Soak almond and pistachio slivers and saffron in warm milk. Keep aside to use as a topping. If the nuts do not soak up all the milk by the time you are ready to use them, drain it away before you use the nuts as a topping.

  3. Mix the paneer and milk powder in a pan and cook on a medium flame stirring continuously for 3 to 4 minutes.

  4. Allow the mixture to cool.

  5. Add sugar, pistachio essence, and cardamom powder and mix until a smooth dough is formed.

  6. Lightly grease the molds with ghee.

  7. Put a little topping mixture (soaked almonds, pistachios and saffron strands) in each mold.

  8. Press some of the prepared paneer mixture on top of the topping in each mold and shape.

  9. Chill for a few hours, unmould carefully and serve.