Sandesh (Bengali Fresh Milk Fudge with Cardamom)
Soft, melt in the mouth bites of fresh milk curds, sugar and cardamom. A Bengali sweet shop favourite you can make at home.
- Time50 mins
- LevelMedium
- Costabout £0.32 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 a rolling boil in a large heavy pan, stirring so it does not catch. Take off the heat, add the lemon juice and stir gently until the milk separates into curds and clear whey.
5 min - 2
Pour through a sieve lined with muslin. Rinse the curds under cold running water for 1 minute to remove the lemon taste. Gather up the cloth and squeeze out as much water as you can.
- 3
Hang the bundle over the sink for 20 minutes, or press under a plate, until crumbly but not dry.
20 min - 4
Knead the curds on a clean surface with the heel of your hand for 5 minutes until completely smooth and slightly greasy.
- 5
Put the curds, sugar and ghee in a non stick pan over a low heat. Cook for 5 to 6 minutes, stirring, until the mixture pulls away from the pan as a soft dough. Stir in the cardamom and saffron milk.
5 min 30 s - 6
Cool for 10 minutes, then press into small moulds or shape into discs. Chill for 30 minutes before serving.
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.
