Easy Sandesh Recipe | with Palm Jaggery | Gluten-Free Indian Cottage Cheese Dessert
With my family roots in Bengal, it is no surprise that any celebrations (festivals, get-togethers) had one thing in common – Sandesh!
Growing up, I always thought this dessert could only be bought at the special shop in my hometown and there was no way one could make this dessert at home. When we moved to the US, I missed the taste of this delicious treat. For a Gluten-free diet, you’d want to avoid Paneer made using Malt Vinegar.
I am super excited to share this Gluten-Free Sandesh recipe with Palm Jaggery. This simple recipe brings you the authentic taste of Sandesh with detailed easy steps!
How to Curdle Milk for Paneer?
Having the right consistency and texture of paneer (also called chhena in Hindi) is key to making delicious Sandesh. Let’s first start with the definition, Paneer in simple terms is Indian Cheese made from curdled milk. Commonly used acidic agents for curdling are:
1. Lemon Juice: The acid in lemon juice breaks down the milk into solid curds and liquid whey. In 1 litre of milk use 1.5 tbsp of strained lemon juice. Lemon is commonly available is households and is a common method of curdling milk. Make sure there are no seeds or lemon residue in the lemon juice. In my experience though, using lemon juice tends a lemony flavor (despite washing it in cold water) to the paneer which I don’t prefer while making sweets. It is a great gluten-free acidic agent.
2. Yogurt: Using yogurt as a curdling agent gives a very soft yet firm paneer. Use about 1/4 cup of thick fresh whisked yogurt to the boiled milk. A gluten-free acidic agent.
3. Orange Juice: In case you’re making a dish that complements orange flavor you can use 1.5-2 tbsp of orange juice to make paneer. Also, the paneer will have a yellowish tinge.
4. Vinegar: My most preferred acidic agent is Vinegar. However, make sure you’re using white vinegar/ Rice Vinegar for a gluten-free diet. Malt Vinegar is NOT gluten-free. The paneer made using vinegar needs to be washed thoroughly to get rid of any vinegar after-taste. Also, make sure not to use too much. In 1 litre of milk, use 1-1.5 tbsp white vinegar diluted with an equal amount of water.
Tips for Super Soft Paneer
- Use Fresh Raw Whole Milk for a creamier texture.
- Don’t add the acidic agent right when the milk boils.
- After the milk boils, remove from heat and stir for 1-2 mins and then add the acidic agent.
- If you’re using Vinegar as the acid to make paneer, dilute it with an equal amount of cold water.
- As soon as the milk curdles to the desired consistency, add ice cubes to stop the process.
What Ingredients Do I Need to make Sandesh? | Palm Jaggery Sandesh
Ingredients For Sandesh:
2 litres of Milk (Whole or 2%)
2 tbsp of White Vinegar
2 tbsp Water
6 tbsp of Palm Jaggery
4 tbsp of Granulated White Sugar
How to make Sandesh?
Step 1: Making Paneer for Sandesh
2. Pro Tip: Once the milk boils, remove it from heat, and let it cool for 2-3 minutes. This helps make the paneer softer when the acids are not added to boiling milk.
3. Mix 2 tbsp of white vinegar with an equal amount of water and slowly add it to the milk, stirring continuously. (Pic#2).
4. The milk curdles and the whey starts turning greenish. Add ice cubes to stop the curdling process. Pic #3
5. Sieve the ingredients of the pan into a colander covered with a cotton/ muslin cloth to separate the paneer from the whey. Run cold water through the paneer. (Pic#4)
6. Squeeze out excess water from the cloth and let paneer hang for about 20-30 minutes or you can place a heavy object. (Pic#5)
Step 2: Adding Palm Jaggery
1. Take the paneer out from the cloth onto a large dish and mash it with the palm of your hand to make it smooth. This will take about 5-7 minutes. (Pic#6)
2. Once the paneer is smooth, add in palm jaggery* and white granulated sugar, mixing them into the paneer while making sure there are no lumps/ big pieces of the jaggery. (Pic#7)
*Palm jaggery is softer in texture and is easier to blend in.
3. Gently knead the dough for about 3-4 minutes until the jaggery and sugar and well combined. (Pic#8)
Step 3: Cook the Mix
- In a thick bottomed pan, on low-medium heat, add 1 tbsp of ghee (Pic#9)
- Add the paneer mix onto the pan and cook on low heat for about 8-9 minutes, stirring every 1-2 minutes, making sure the mix doesn’t stick to the pan (Pic#10).
- The mix loses most of its moisture and starts leaving the sides (Pic#11).
- You can also check the readiness of the dough by taking a small amount of the dough and make a small ball (Pic#12)
- Turn off the heat and let the mix cool for about 6-8 minutes.
Step 4: Shape and Serve
- If you have Sandesh moulds, grease them with a drop or 2 of ghee. If not, you can just shape them with your hands. (Pic#13)
- When the dough cools down, take a small portion of the dough, form a little ball and press it onto the mould. (Pic#14)
- Shape the dough into Sandesh of your desired shapes. (Pic#15)
- Enjoy these delicious treats with your friends and families! (Pic#16)
Gluten-Free Sandesh with Palm Jaggery
Equipment
- 1-2 Sandesh Moulds Traditional wooden moulds used for shaping sweets
Ingredients
- 2 litres Milk (Whole or 2%) Organic
- 2 tbsp White Vinegar Gluten-Free
- 2 tbsp Cold Water
- 6 tbsp Palm Jaggery
- 4 tbsp Granulated White Sugar
Instructions
Making Paneer for Sandesh
- In a thick bottomed pan bring 2 litres of milk to a boil. I always add about 1/4 cup water to the pan before adding the milk as it helps avoid milk sticking to the bottom of the pan. (approximately takes 12-13 mins for a glass top oven)
- Pro Tip: Once the milk boils, remove it from heat, and let it cool for 2-3 minutes. This helps make the paneer softer when the acids are not added to boiling milk.
- Mix 2 tbsp of white vinegar with an equal amount of water and slowly add it to the milk, stirring continuously.
- The milk curdles and the whey starts turning greenish. Add ice cubes to stop the curdling process.
- Sieve the ingredients of the pan into a colander covered with a cotton/ muslin cloth to separate the paneer from the whey. Run cold water through the paneer.
- Squeeze out excess water from the cloth and let paneer hang for about 20-30 minutes or you can place a heavy object.
Adding Palm Jaggery
- Take the paneer out from the cloth onto a large dish and mash it with the palm of your hand to make it smooth. This will take about 5-7 minutes.
- Once the paneer is smooth, add in palm jaggery* and white granulated sugar, mixing them into the paneer while making sure there are no lumps/ big pieces of the jaggery.
- Gently knead the dough for about 3-4 minutes until the jaggery and sugar and well combined.
Cook the Mix
- In a thick bottomed pan, on low-medium heat, add 1 tbsp of ghee.
- Add the paneer mix onto the pan and cook on low heat for about 8-9 minutes, stirring every 1-2 minutes, making sure the mix doesn't stick to the pan
- The mix loses most of its moisture and starts leaving the sides
- You can also check the readiness of the dough by taking a small amount of the dough and make a small ball
- Turn off the heat and let the mix cool for about 6-8 minutes.
Shape and Serve
- If you have Sandesh moulds, grease them with a drop or 2 of ghee. If not, you can just shape them with your hands.
- When the dough cools down, take a small portion of the dough, form a little ball and press it onto the mould
- Shape the dough into Sandesh of your desired shapes.
- Enjoy these delicious treats with your friends and families!