Bengali Sandesh (Fresh Curd Sweets)
Delicate, lightly sweet fresh milk curd sweets pressed in a mould, a classic from Kolkata sweet shops.
- Time45 min
- LevelMedium
- Costabout £0.48 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Bring the milk to the boil, take off the heat and stir in the lemon juice until it splits. Leave for 2 minutes.
2 min - 2
Strain through muslin, rinse under cold running water for a minute, then squeeze well and hang for 20 minutes.
20 min - 3
Knead the curds on a worktop for 6 to 8 minutes until completely smooth and creamy with no grains.
7 min - 4
Put the curds in a non stick pan with the icing sugar and cook over a very low heat for 4 to 5 minutes, stirring, until the mixture thickens and loses its stickiness. Do not brown it.
5 min - 5
Stir in the cardamom, saffron and rose water and take off the heat. Cool for 10 minutes.
10 min - 6
Grease small moulds or a silicone mini muffin tray with the ghee and press in the mixture. Turn out and chill until firm. Eat within 2 days.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
