Shandesh

Shandesh Recipe - Traditional Bengali Sweet Made with Milk and Pistachios

Region / culture: Bangladesh | Preparation time: 30 minutes | Cooking time: 7 minutes | Servings: 6

Introduction

Shandesh is a popular Bengali sweet dish made from fresh cheese and sugar. It is a delicious dessert that is enjoyed by many during special occasions and festivals.

History

Shandesh has been a traditional sweet dish in Bengal for centuries. It is believed to have originated in the state of West Bengal, India, and has since become a popular dessert in many parts of the country.

Ingredients

1 gallon of whole milk
6 tbsp of lemon juice
0.5 cup of sugar
1 tbsp of ghee
10 pistachios, finely crushed
6 whole cardamom pods, seeds only, finely ground

How to prepare

In a large, heavy saucepan, bring the milk to a boil.
Add lemon juice and stir until the milk curdles.
Remove from heat and let it sit for a few minutes.
Pour the curds into a cheesecloth.
Tie the cloth and press out excess moisture until the cheese is firm, similar to the curds in dry curd cottage cheese.
Place the cheese on a board and knead in sugar until it becomes smooth.
In a large, heavy frying pan, heat the ghee.
Add the sugared cheese and cook on low to medium heat for 7 minutes, stirring constantly to prevent sticking or burning.
Add crushed pistachios and ground cardamom.
Remove from heat.
Pour the sandesh into a serving dish and smooth it out by pressing down firmly with a spoon.
Cut it into equally sized portions.
Serve either warm or chilled.

Variations

Add saffron or rose water for a different flavor profile.
Use different nuts such as almonds or cashews for a variation in texture.

Cooking Tips & Tricks

Be sure to use whole milk for this recipe to get the best texture and flavor.

- Kneading the cheese with sugar is an important step to ensure a smooth and creamy texture.

- Stir constantly while cooking the cheese to prevent sticking or burning.

- Adding crushed pistachios and ground cardamom gives the shandesh a delicious flavor and aroma.

Serving Suggestions

Shandesh can be served as a dessert after a traditional Bengali meal or as a sweet treat during festivals and celebrations.

Cooking Techniques

Boiling the milk and curdling it with lemon juice is a key technique in making shandesh.

- Kneading the cheese with sugar until smooth is important for the texture of the dessert.

Ingredient Substitutions

You can use store-bought paneer instead of making fresh cheese from milk.

- Clarified butter (ghee) can be substituted with regular butter.

Make Ahead Tips

Shandesh can be made ahead of time and stored in the refrigerator for up to 3 days.

Presentation Ideas

Serve shandesh in small individual bowls garnished with extra crushed pistachios for a beautiful presentation.

Pairing Recommendations

Shandesh pairs well with a hot cup of chai or a refreshing glass of lassi.

Storage and Reheating Instructions

Store leftover shandesh in an airtight container in the refrigerator. To reheat, microwave for a few seconds or enjoy chilled.

Nutrition Information

Calories per serving

Each serving of shandesh contains approximately 200 calories.

Carbohydrates

Each serving of shandesh contains approximately 20 grams of carbohydrates.

Fats

Each serving of shandesh contains approximately 10 grams of fats.

Proteins

Each serving of shandesh contains approximately 8 grams of proteins.

Vitamins and minerals

Shandesh is a good source of calcium and vitamin D due to the use of whole milk in the recipe.

Alergens

Shandesh contains dairy (milk) and nuts (pistachios), which may be allergens for some individuals.

Summary

Shandesh is a rich and creamy dessert that is high in carbohydrates and fats, but also provides a good amount of proteins and essential vitamins and minerals.

Summary

Shandesh is a delicious Bengali sweet dish made from fresh cheese, sugar, and flavored with pistachios and cardamom. It is a rich and creamy dessert that is perfect for special occasions and celebrations.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Shandesh. It was a warm summer day, and I was visiting my friend Meera in her tiny kitchen in Kolkata. The air was thick with the scent of spices and ghee, and Meera was bustling around the stove, her nimble fingers working with precision as she cooked up a storm.

As I watched her, I couldn't help but marvel at her cooking skills. Meera was a master in the kitchen, and she always seemed to know just the right amount of each ingredient to create the perfect dish. I had known her for years, and she had taught me many recipes over the course of our friendship. But this particular recipe for Shandesh was one that she had kept close to her chest, only sharing it with a select few.

I had always been curious about the origins of Shandesh, a traditional Bengali sweet made from fresh cheese and sugar. Meera had mentioned that it was a family recipe passed down through generations, but beyond that, she had never shared any details. So, when I saw her pulling out the ingredients for Shandesh that day, I knew I had to seize the opportunity to learn the secret behind this delectable dessert.

"Meera, can you teach me how to make Shandesh?" I asked tentatively, trying not to sound too eager.

Meera looked up from her cooking and smiled knowingly. "Ah, Shandesh. It's not an easy recipe, my dear. But if you're willing to put in the effort, I'll gladly show you how it's done."

I nodded eagerly, and Meera started to explain the process to me. She showed me how to make fresh cheese from scratch, using milk and lemon juice to curdle it just right. Then, she demonstrated how to knead the cheese until it was smooth and creamy, adding sugar and cardamom for flavor.

As I watched her work, I couldn't help but marvel at her skill and precision. Meera had a way of moving around the kitchen with grace and confidence, her hands deftly shaping the cheese into small, delicate balls. It was as if she had been doing this all her life, and I couldn't help but feel privileged to be learning from her.

After several hours of hard work, the Shandesh was finally ready. Meera carefully arranged the sweet treats on a silver platter, garnishing them with pistachios and saffron for a touch of elegance. The aroma of cardamom and sugar filled the air, and I couldn't wait to taste the fruits of our labor.

As I took my first bite of the Shandesh, I was transported to a world of pure bliss. The dessert was rich and creamy, with just the right amount of sweetness and spice. It was unlike anything I had ever tasted before, and I knew in that moment that I had discovered a new favorite.

Meera watched me with a twinkle in her eye, pleased with my reaction. "You've done well, my dear. Shandesh is a difficult recipe to master, but you've proven yourself to be a quick learner. I'm proud to pass this recipe down to you."

I thanked Meera profusely, feeling a swell of pride at having successfully learned the art of making Shandesh. As I left her kitchen that day, I knew that this recipe would hold a special place in my heart for years to come. And every time I made Shandesh for my family and friends, I would think back to that warm summer day in Kolkata, when I first learned the secret behind this delicious dessert from the master herself.