Chocolate Sandesh – Bengali Sweet For Festivals

Chocolate Sandesh is a soft, sweet dish prepared with fresh chenna specially made in occasions in West Bengal during Durga Puja and Diwali

Ingredients For Chocolate Sandesh:-

  • One Litre – Milk(full fat)
  • Two Tablespoons – Lemon Juice
  • One Teaspoon – Clarified Butter
  • Six – Tablespoons – Powdered Sugar
  • One Tablespoon – Cocoa Powder
  • Eight – Pistachios(finely chopped)

Directions For Making Chenna:-

  1. Heat milk in a heavy bottomed vessel and bring to a boil. Reduce heat to low.
  2. Whisk curd till smooth and slowly allow it to trickle into the hot milk and keep stirring continuously. Don’t add all the lemon juice at once.
  3. The milk will begum curding with milk solids forming along with a greenish color thin liquid called whey. If the milk does not curdle after adding the lemon juice add some more juice to curdle it. Turn off the heat.
  4. Immediately add eight to ten ice cubes to the vessel to stop the milk solids from cooking further. Allow resting for five minutes.
  5. Take an empty vessel and place a sieve over it. Cover the sieve with a wet muslin cloth and pour the curdled milk into it.
  6. The whey will collect the bottom of the vessel and the curdled milk solids(also called chenna) will remain on the top.
  7. Keep aside the collected whey that can be used to knead as chapati dough.
  8. Pour two to three cups of water over the chenna to wash off any sourness that it might have.
  9. Bring the edges of the cloth on all four corners and gently squeeze the milk solids two to three times so that excess liquid is removed.
  10. Now tie a knot so that you can hang it at a height for the excess liquid to drain. Leave it aside for twenty minutes. Your chenna is ready.

Directions For Making Sandesh:-

  1. Now knead the chenna for seven to eight minutes. Add powdered sugar and cocoa powder and knead again for five minutes.
  2. Heat clarified butter in a wide shallow pan. Add the kneaded chenna mixture and cook on the very low heat. You will see that the mixture will let out moisture and gets mushy and sticky.
  3. Keep stirring on low heat and allow the mixture to come together like a mass. It will start to leave the sides of the pan with a bit of moisture retained.
  4. Do not let it get crumbly or too dry. Turn off the heat and allow the mixture to cool a bot but it should be warm.
  5. Knead the cooked chenna mixture gently for a minute, make small balls of the mixture and lightly flatten them or you can use a mold to shape them.
  6. Garnish with finely chopped pistachios. Serve your Chocolate Sandesh chilled or at room temperature.


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