Low Fat Classic Bengali Sandesh
Indulge in the timeless allure of "Low Fat Classic Bengali Sandesh," a healthy twist on the beloved Bengali dessert that's as light as it is luxurious. This guilt-free delicacy swaps full-fat milk for skim milk, creating a velvety base of homemade chenna that’s delicately sweetened with powdered sugar and infused with the aromatic warmth of cardamom powder. A hint of rose water lends an elegant floral note, while a garnish of chopped pistachios adds a delightful crunch and visual appeal. Perfectly portioned and shaped by hand or molds, these soft and melt-in-your-mouth sweets are ideal for special occasions or when you're craving something sweet yet low in calories. With just 15 minutes of prep and simple ingredients, this low-fat Sandesh is a hassle-free way to relish authentic Bengali flavors with a modern, health-conscious spin.
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Ingredients
- 2000 ml Skim Milk
- 4 tablespoons Lemon Juice
- 50 grams Powdered Sugar
- 0.5 teaspoons Cardamom Powder
- 1 teaspoon Rose Water
- 10 grams Pistachios (chopped, for garnish)
Directions
Step 1
Pour the skim milk into a large, heavy-bottomed pan and bring it to a boil over medium heat. Stir occasionally to prevent the milk from sticking to the bottom.
Step 2
Once the milk comes to a boil, reduce the heat to low. Add the lemon juice gradually, stirring continuously until the milk curdles completely and the whey separates from the curds.
Step 3
Line a strainer with a clean muslin or cheesecloth and place it over a large bowl. Pour the curdled milk into the strainer to separate the chenna (curds) from the whey. Rinse the chenna with cold water to remove any lemon flavor.
Step 4
Gather the edges of the cloth and squeeze out as much moisture as possible. Hang the cloth with the chenna for about 30 minutes to drain out any remaining whey.
Step 5
Once the chenna is well-drained, transfer it to a plate or clean surface. Knead the chenna with your palms for about 5-8 minutes until it becomes smooth and soft.
Step 6
Add the powdered sugar and cardamom powder to the kneaded chenna. Mix well and continue kneading until the sugar is well incorporated and the mixture becomes smooth.
Step 7
Take a non-stick pan and place it over low heat. Add the chenna mixture and cook it for about 4-5 minutes, stirring constantly, until it thickens slightly. Be careful not to overcook, as it will cause the Sandesh to become dry.
Step 8
Remove the pan from heat and add rose water, mixing it well into the chenna mixture. Let it cool slightly.
Step 9
Divide the mixture into equal portions and shape them into small round or oval shapes using your hands. You can also use molds for different designs.
Step 10
Garnish each Sandesh with chopped pistachios and press gently.
Step 11
Allow the Sandesh to cool completely at room temperature, then refrigerate for at least an hour before serving.
Nutrition Facts
| Serving size | (2188.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 969.5 |
| Total Fat 6.5g | 0% |
| Saturated Fat 1.6g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 61.9mg | 0% |
| Sodium 847.9mg | 0% |
| Total Carbohydrate 159.3g | 0% |
| Dietary Fiber 1.6g | 0% |
| Total Sugars 155.4g | |
| Protein 73.2g | 0% |
| Vitamin D 907.6IU | 0% |
| Calcium 2742.5mg | 0% |
| Iron 0.6mg | 0% |
| Potassium 3625.1mg | 0% |
Source of Calories