Producer: Peuli Bakshi
Knead paneer with the heel of your palm for about 5-7 minutes until it becomes soft, smooth, and free of lumps.
Add powdered sugar to the kneaded paneer. If you want a more granular texture, you can skip the powdering step.
Cook it on low heat for about 5-7 mins, stirring continuously, until the mixture thickens and leaves the sides of the pan.
Add a pinch of cardamom powder to the mixture. You can also add saffron strands soaked in warm milk for added flavour and color.
Grease your palms with a little ghee or oil. Take small portions of the mixture and shape them into the desired form.
Garnish each sandesh with chopped nuts like almonds or pistachios, or with raisins. Press the nuts gently into the Sandesh to make them stick.
Place the sandesh in the refrigerator for at least 2-3 hours to set and cool.
Once chilled and set, your sandesh is ready to be served. Enjoy this delightful Bengali sweet as a dessert or snack.