Kheer Sandesh By Amrita Chaudhuri Ghosh

Festive Season or any celebration in any Indian home is never complete without sweets. And Bengalis are known for their weakness for sweets, especially sandesh. And if you can wow family, friends or guests with your homemade version — it would add a special feather to your culinary achievement hat!

 

 

 

 

 

 

Amrita Chaudhuri Ghosh is a culinary enthusiast. The sandesh she made here were given the artistic look by using her great grandmom’s moulds. History and nostalgia bound by the sweetness of sandesh!

Ingredients:

  • Milk – 1 litre
  • Khoya — 200 gms (Khoya is a thickened milk product that is often used in various South Asian recipes)
  • Sugar
  • Ghee

 

Method:

  • Boil 1 ltr milk in min flame for 45 mins to make kheer.
  • Take 200 gms khoya.
  • Grate it and mix with the kheer.
  • Add (about 150 gms) sugar.
  • Stir it for about 20 mins again.
  • After cooling a little, knead well.
  • Take small portions, round them to form balls.
  • Refrigerate for about 2 hrs.
  • Brush the moulds with ghee.
  • Shape the balls by pressing against the moulds one by one to make the sandesh.
  • Once you take it out of mould, let is sit for about 10 minutes.
  • Serve.

 

Note from Team BiteByByte —

  1. If you don’t have mould, press the balls between your palms to flatten a little and serve.
  2. You may opt out refrigeration if you prefer soft gooey sandesh.
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