Sandesh Recipe



Sandesh or Sondesh is a popular Bengali sweet. It is a melt in the mouth simple sweet which is prepared by kneading simple ingredients like paneer (chena) sugar and khoya.

It is a simple, easy yet delicious recipe prepared using no artificial flavours or preservatives. There are many variations of Sandesh and each one taste delicious. For example, sometimes Sandesh can be filled with a syrup, blended with coconut or chocolate or mango or other flavours and molded into a variety of shapes such as conch shells, and fish. This delectable sweet is also popular in Bangladesh and known as ‘pranahara’ and is slightly softer version compared to the Indian counterpart. Traditionally, sandesh is made by curdling milk and draining all the whey to collect the chena and then it is kneaded to a smooth texture before cooking with sugar. Then once cooled it is rolled into shapes.

For this recipe, I have used ready fresh moist paneer. This type of Sandesh is called ‘Kanchagolla’ and is so light and soft that it just melts away with every bite.
This is a fool proof recipe, and it makes perfectly sweet and tempting sandesh that are great for festivals, parties and gifting.
You might like other light recipes like Petha Sandesh, Mango Pistachio Sandesh, Strawberry Sandesh and Mango Panna Cotta.


500 grams grated paneer
50 grams milk curds/Mawa/khoya
¾ cup castor sugar
Few rose petals



Heat a pan and add the grated paneer. Cook the paneer on low heat for 3-4 minutes and then add the khoya and cook for another 2-3 minutes.

Turn off the heat and squeeze it to get rid of any excess whey. I prefer to transfer the cooked mixture to a strainer and press it gently with a potato masher or bowl to remove the whey.


Once the excess whey has been removed, transfer the mixture into a grinding jar and pulse 3-4 times to form a smooth consistency.
Empty the mixture in a bowl and add the sugar. Mix the sugar and knead it for 3-4 minutes or until the mixture becomes smooth and soft.


Take a spoonful of the mixture and roll it to make 18-20 equal sized small balls from the mixture.

Make a small indentation in the center of the balls using your thumb and garnish with a fresh rose petal.

Keep them in the refrigerator for an hour to cool.

Serve cold from the fridge.

Tips & Variations

  1. I have used readymade paneer which is easily available. However, you can prepare paneer from full fat milk at home. While making paneer for curdling of milk, you can use vinegar, citric acid or lemon juice. Usually from 2 liters of milk one can make 300-400 grams of chena depending on the quality of the milk.
  2. I would highly recommend not to overcook the paneer and khoya mixture as the mixture will dry out becoming crumbly and chewy and not form into a ball.
    The idea behind cooking the paneer is to get rid of the raw edge of the paneer and we are not looking to change the colour or texture of it.
  3. This recipe is for the basic sandesh, and I have not flavoured it with anything. If you want you can add some cardamom powder, rose water, ground pistachios,
  4. chocolate, mango pulp and or vanilla too.
  5. Sandesh has very small shelf life so I would highly recommend consuming it within 1-2 days.