Low Carb Classic Bengali Sandesh
Indulge in the delicate sweetness of *Low Carb Classic Bengali Sandesh*, a guilt-free twist on the traditional Bengali dessert! This light and creamy treat swaps out sugar for erythritol, making it a perfect choice for low-carb and keto-friendly lifestyles. Crafted with fresh homemade chenna (paneer) and enriched with almond flour, this recipe captures the soft, melt-in-your-mouth texture of the original while adding a nutty richness. Fragrant cardamom adds a touch of aromatic warmth, and an optional garnish of chopped pistachios gives a delightful crunch. With just a few simple steps and wholesome ingredients, this no-bake dessert is ready to impress at any gathering. Serve it chilled for a refreshing end to your meal! Perfect for fans of low-carb sweets and gluten-free treats, this Sandesh will transport you to the heart of Bengal with every bite.
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Ingredients
- 1 liter Whole milk
- 2 tablespoons Lemon juice
- 4 tablespoons Almond flour
- 3 tablespoons Erythritol
- 1 teaspoon Cardamom powder
- 1 tablespoon Green pistachios, chopped (optional)
Directions
Step 1
Start by making chenna, which is a fresh cheese. Heat 1 liter of whole milk in a deep-bottomed pan and bring it just to a boil.
Step 2
Once the milk starts boiling, reduce the heat to low and gradually add 2 tablespoons of lemon juice while stirring gently. Continue stirring until the milk curdles completely.
Step 3
Turn off the heat and let the curdled milk sit for a couple of minutes, allowing the chenna to settle.
Step 4
Line a colander with a muslin cloth or cheesecloth and pour the curdled milk through. Rinse the chenna under cold water to remove any lemon juice flavor. Gather the cloth's ends and squeeze out excess water gently.
Step 5
Hang the chenna in the cloth for about 30 minutes, allowing the whey to drain completely. You will get a soft, crumbly chenna.
Step 6
Transfer the drained chenna into a mixing bowl and knead it with the palm of your hand for about 5-7 minutes until it becomes smooth and soft.
Step 7
Add 4 tablespoons of almond flour, 3 tablespoons of erythritol, and 1 teaspoon of cardamom powder to the chenna. Knead well to combine all ingredients until smooth.
Step 8
Divide the mixture into equal portions and shape them into small, flat discs or round balls using your hands.
Step 9
Optionally, garnish each Sandesh with a piece of chopped pistachio on top.
Step 10
Refrigerate the sandesh for at least 15 minutes to firm up before serving.
Step 11
Serve chilled and enjoy this low-carb treat!
Nutrition Facts
| Serving size | (1132.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 828.7 |
| Total Fat 49.1g | 0% |
| Saturated Fat 20.5g | 0% |
| Polyunsaturated Fat 1.1g | |
| Cholesterol 123.8mg | 0% |
| Sodium 393.5mg | 0% |
| Total Carbohydrate 95.1g | 0% |
| Dietary Fiber 4.3g | 0% |
| Total Sugars 52.0g | |
| Protein 41.0g | 0% |
| Vitamin D 453.8IU | 0% |
| Calcium 1340.9mg | 0% |
| Iron 1.6mg | 0% |
| Potassium 1693.4mg | 0% |
Source of Calories