Chocolate Sandesh Recipe

Get ready to embark on a chocolatey adventure with me, as I dive into the delightful world of making Chocolate Sandesh—think of it as the ultimate cross between a dessert and a cozy hug!

I adore creating desserts that combine tradition with an unexpected angle, and Chocolate Sandesh is just that—a rich cocoa and creamy paneer version of the Bengali classic sandesh, a milk-based sweet. By curdling full-fat milk with just the right amount of lemon juice, you first create a very smooth base.

Add cocoa powder and powdered sugar, and you’ve got a heavenly dessert that is, in the end, just as beautifully delicate as the unflavored version.

Ingredients

• Full-fat milk: Adds creaminess; rich in protein and calcium.
• Lemon juice: Acid for curdling; natural source of vitamin C.
• Powdered sugar: Sweetens the dessert; instant energy source.
• Cocoa powder: Deepens flavor; contains antioxidants; rich chocolate taste.
• Cardamom powder: Aromatic spice; adds warmth; aids digestion.
• Pistachios: Nutty crunch; full of healthy fats and protein.
• Grated chocolate: Rich chocolate garnish; aesthetic appeal; adds flavor depth.

Ingredient Quantities

• 1 liter full-fat milk
• 2 tablespoons lemon juice (or vinegar)
• 1/2 cup powdered sugar
• 2 tablespoons cocoa powder
• 1/2 teaspoon cardamom powder
• 2 tablespoons finely chopped pistachios (for garnish)
• 2 tablespoons grated chocolate (optional, for garnish)

How to Make this

1. Start with 2 liters of whole milk. Pour it into a heavy-bottomed saucepan and set the pan over medium heat. Stir the milk frequently as it heats, not only to make sure it warms evenly but also to keep it from forming a skin or from scorching on the bottom.

2. When the milk reaches a boil, lower the heat to its lowest setting. Add the lemon juice (or vinegar) slowly, and stir as you pour until the milk has completely curdled and separated into whey and curds.

3. Remove the heat and pour the curdled milk into a muslin cloth or fine strainer. Strain the curdled milk, which is now chenna, from the whey by gently pressing it through the strainer. You can use a bowl to catch the whey. After all the whey has passed through, and the chenna has gathered in the strainer, rinse the chenna under cold tap water. This will also serve to cool it off.

4. Collect the cloth edges and suspend it or put it under a weight for nearly half an hour to let out the surplus water. This should result in a not-so-compact, not-so-cheesy chenna that is slightly wet and kind of crumbly.

5. After chenna has been thoroughly drained, it is to be placed on a clean, flat surface or into a bowl. Then, for about 4-5 minutes, it is to be kneaded with the palm of the hand until the chenna becomes smooth and free of lumps.

6. In the smooth chenna, add the powdered sugar, cocoa powder, and cardamom powder. Then knead it until all the ingredients are thoroughly combined and the chenna is a uniform, chocolatey mass.

7. Section the mixture and form it into small, flat discs or balls, whatever you like.

8. Top each with finely chopped pistachios and, if you like, a sprinkle of grated chocolate.

9. Refrigerate the Chocolate Sandesh for about 1-2 hours for proper setting and to enhance the flavors.

10. Chilled chocolate sandesh is an excellent dessert. Serve it as a post-meal treat, or offer it to guests as you would any chocolate delicacy. It is sure to satisfy any chocolate craving. And then there’s the health angle. Sandesh is a Bengali delicacy made with fresh chhena (cottage cheese) and is often flavored with cardamom.

Equipment Needed

1. Heavy-bottomed saucepan
2. Stirring spoon
3. Measuring cups and spoons
4. Thermometer (optional, for checking the boiling point of the milk)
5. Muslin cloth or fine strainer
6. Bowl (to catch whey)
7. Flat surface or large bowl (for kneading)
8. Refrigerator

FAQ

• Can I use low-fat milk instead of full-fat milk?The ideal is to use whole milk for a richer, creamier texture, but 2 percent or even skim milk can be used in a pinch. If you do use low-fat or nonfat milk, the final texture will be slightly grainier.
• What can I use if I don’t have lemon juice or vinegar?Citric acid diluted in water can also be used as an alternative to curdle the milk.
• How do I ensure the milk curdles properly?Warm the milk to a gentle boil and slowly stir in the lemon juice. The mixture should clearly separate into curds and whey.
• How can I make this dessert vegan?Replace the milk with almond or cashew milk, and use a vegan chocolate substitute. Keep in mind that the texture may differ.
• Can I substitute cardamom powder with another spice?Certainly! You may incorporate a dash of cinnamon or vanilla essence for an alternate flavor profile.
• How should I store Chocolate Sandesh?Keep in an airtight container in the fridge for no more than 3 days.
• Is the grated chocolate necessary?Grated chocolate is not necessary, but it offers another dimension of taste and looks delightful. If you’d prefer to leave it out, I support your decision.

Chocolate Sandesh Recipe Substitutions and Variations

Use 2 tablespoons of white vinegar instead of lemon juice to curdle the milk.
If you prefer, you can use powdered sugar in this recipe, but it’s best to use an equal amount of caster sugar. If you must use honey, then use a small amount and adjust the total you use until it tastes right. And you will know when it tastes right.
For a richer flavor, use 2 tablespoons of dark cocoa powder in place of regular cocoa powder.
Substitute cardamom powder with 1/2 teaspoon of cinnamon powder to yield a different spice profile.
Instead of using pistachios, you can garnish with finely chopped almonds.

Pro Tips

1. Use Fresh Chhena For the best texture, make sure the chhena is fresh. If possible, prepare the chhena just before making the Chocolate Sandesh. Fresh chhena will result in a smoother and creamier dessert.

2. Prevent Over-Kneading While it’s important to knead the chhena until smooth, be careful not to over-knead it, as this can cause the fat to separate, making the sandesh greasy. Stop kneading as soon as the mixture becomes smooth and pliable.

3. Balancing Flavors Taste the mixture after adding the powdered sugar and cocoa powder to adjust sweetness and cocoa intensity. You can add a bit more sugar or cocoa, depending on your taste preference.

4. Uniform Consistency Ensure that the cocoa powder and cardamom powder are well integrated by sieving them into the chenna. This will help to avoid clumps and ensure a uniform chocolate flavor throughout.

5. Cooling the Mixture As you let the sandesh set in the refrigerator, cover it with a damp cloth to prevent it from drying out. This will help maintain its moist texture while chilling.