Chanar Sondesh or Sandesh or Chanar Chhap Sandesh
A treat for Pujo. Time consuming but hard to make sweet from Bengal which can be made with very little sugar
Servings Prep Time
15Pieces 40minutes
Cook Time Passive Time
30Minutes 1hour
Servings Prep Time
15Pieces 40minutes
Cook Time Passive Time
30Minutes 1hour
Ingredients
  • 1litre milkFull Cream ideally- for more Chana
  • 4-5Teaspoon VinegarLemon juice can be used too
  • 4-5Tablespoon Jaggery or SugarYou can use as little/more you want depending on taste
  • 1/4Teaspoon Cardamom powderFor aroma
Instructions
  1. Making Chana or cottage cheese : Bring milk to Boil. Once milk is boiled add the vinegar. The milk will start to curdle. If the milk is not cuddling well then you might need more vinegar or lemon juice which ever you are using
  2. keep on boiling till you see cuddled milk and watery greenish water called ‘whey’ separating
  3. Pour this in a muslin cloth and wash under running water to get rid of the vinegary /lemony smell. You need to wash the chana well otherwise it will smell later as well
  4. Tie the loose ends of the cloth and hang the cloth to drain all the water. It took me about an hour
  5. After an hour take the cloth with chana and squeeze hard to take out any left over water
  6. Making the Sondesh: Take the chana or cottage cheese on a strong plate. I used a flat steel plate
  7. knead the chana with the heal of your palm till the chana is smooth. You can use the food processor too to knead the chana. This gives a very smooth texture which I do not like hence I knead with palm of my hands
  8. Add the Gur/Jaggery/sugar and knead for some for more time
  9. Take the kneaded chana in a non-stick pan
  10. On very low heat cook for 3-4 minutes. Stir the chana continuously. At this state the chana will be soft but not to worry, they will harden up later when cooled
  11. Use Sanjh or chhanp to give shape while they are still hot. Or just make rounds if you do not have moulds
  12. Serve in room temperature
Recipe Notes

These will stay fine in fridge for two week. Just close the lid of the container. But nothing  like freshly made sondesh