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Sekai Gohan

Shandesh: Soft Bangladeshi Milk Curd Sweet with Cardamom

Servings About 7 pieces

Plated white shandesh with a shallow dent pressed into the center of each piece
Steps with photos

Ingredients

Ingredient Amount Role
Whole milk, pasteurized 1 quart (1 L) Becomes the chhena, the whole body of the sweet
Water about ⅓ cup (80 ml) Added to the boiled milk to bring its temperature down before curdling
Lemon juice 2 tbsp (30 ml), plus more if needed Splits the milk into soft curd
Powdered sugar ⅓ cup (42 g), adjusted to taste Sweetness that melts into the curd
Ground cardamom ⅛ tsp The fragrance
Pistachios, almonds or tutti frutti (optional) a little Garnish on top

Steps

  1. 1Boil the milk and cool it slightly

    Pour the milk into the heavy-bottomed pan and bring it to a boil. Take the pan off the heat. Pour in the water and leave the pan to stand for 4 minutes. The milk is still a smooth, uniform liquid, giving off light steam.

  2. 2Curdle with lemon juice

    Add the lemon juice 1 tbsp at a time. If the milk has not split after 2 tbsp, add a little more lemon juice. Leave the pan alone for 5 minutes. You are ready when white curds have separated from pale yellow-green whey.

  3. 3Strain and rinse

    Line the colander with the cheesecloth and set it in the sink. Pour the curds and whey through the cloth. Run cold water over the curds to wash away the sour lemon taste.

  4. 4Squeeze and hang the chhena

    Gather the corners of the cloth and twist to squeeze out the water. Hang the bundle over the sink for 15 minutes. Open it and squeeze a little in your fist. It is right when it holds together and still feels slightly moist.

    The moisture decides everything

    Chhena that is too wet or too dry both end as crumbly sweets. Aim for curd that clumps in your hand and still feels slightly moist.

  5. 5Knead the chhena smooth

    Turn the chhena out onto a clean plate or counter and break it up with your fingers. Knead it with the heel of your palm for 4 to 5 minutes, pushing and smearing it forward. Keep the sugar aside for now. The chhena is done when the crumbs have disappeared into a smooth, soft mass.

  6. 6Add sugar and cook over low heat

    Mix the powdered sugar into the chhena with a spoon; the mixture turns soft as the sugar goes in. Scrape it into the non-stick pan over low heat and stir without stopping. Cook for no more than 4 to 5 minutes. Take it off the heat as soon as the mass thickens and pulls away from the sides of the pan.

    Stop the pan early

    Cooking past the point where the dough leaves the pan sides makes shandesh dry and grainy. Stir constantly so no part sits on the hot surface, and do not add water at any point during this stage.

  7. 7Cool, then add cardamom

    Scrape the dough onto a plate and spread it out a little. Leave it to cool for 15 minutes. Sprinkle the cardamom over it and work it in by hand. The dough is ready to shape when the cardamom is evenly spread and the dough feels soft and pliable.

  8. 8Shape, garnish and chill

    Divide the dough into about 7 portions and roll each into a ball between your palms. Press the center of each one lightly with a fingertip to make a shallow dent. Top with a little chopped pistachio, almond or tutti frutti if you like. Refrigerate for a couple of hours and serve the sweets cold.