Bhapa Sondesh (Steamed Sandesh) is a delicious sweet dish and a very popular Bengali Sweet. This sondesh is very easy to prepare and requires just a few ingredients found in every kitchen. Bhapa Sondesh (Steamed Sandesh) or Cottage Cheese Steamed Fudge is made with freshly made chenna/ paneer/ cottage cheese. As the name suggests this is a steamed dish (Bhapa in Bengali means steam). This Sandesh has two main ingredients – milk and sugar. You can replace sugar with brown sugar or Nolen Gur (date palm Jaggery).
This Sandesh is very special to me as this was made by my brother when he visited us. He loves to cook for his family and friends and churns out lovely dishes without even tasting them. For this sondesh he has added a very small pinch of nutmeg and mace powder to give a light nutty flavor. I considering myself a better cook and was a bit apprehensive of using these two ingredients but to my surprise it tasted delicious.
I can only say that one should always find ways of following ones passion. It is easier said than done. Thank you bhai for making and teaching this dish. This is one of the healthy dessert rich in protein and calcium.
You may like to try our other similar recipes like Quick Keshar Pista Sandesh (ricotta cheese sweet balls), Glazed Mango Sandesh (Glazed Ricotta Cheese with Mango) and Mango Paneer Rolls (Mango Cottage Cheese Rolls).
Yield: 5 to 6 servings
Prep time: 15 minutes
Total time: 35 minutes
Ingredients for Steamed Sandesh
2 liters full fat milk
250 to 300 grams sugar
2 tablespoon lemon juice or vinegar
2 cardamoms (crushed)
½ teaspoon cardamom powder
1 teaspoon rose water
Small pinch of nutmeg (jaayaphal) and mace (Javitri) – optional
Few strands of Saffron mixed in 2 teaspoon milk
Directions for Steamed Sandesh
You can watch the Video here on making Paneer aka Chenna (Cottage Cheese) which is the main ingredient for this recipe. Detailed description has also been mentioned below.
- In a big pan boil the milk by stirring continuously. Once the milk starts boiling, switch off the heat.
- Pour the lemon juice or vinegar. Stir the milk till it curdles. Now the chenna (cottage cheese) and greenish water will be separate.
- Set aside for 3 minutes.
- Pour this over a soft cotton cloth or a strainer to remove the whay.
- Now place this chenna under running water for 2 minutes to remove the sourness of lemon or vinegar.
- Hang the chenna along with the cloth on the kitchen tap or place a weight on it for 20 minutes.
- Transfer the chenna on a large plate and mash it with the heel of your palm till smooth and your palm feel greasy.
- Add sugar, cardamom, nutmeg, mace, rose water and mash again till soft and smooth.
- Add half the saffron and mix.
- Set a steamer with water or a pressure cooker and switch on the heat to bring the water to come to boil.
- Grease a pan, steel container with ghee and transfer the chenna mix.
- Sprinkle rest of the saffron strands and cover it with a lid if you have or else with aluminium foil.
- Place in the steamer and steam for 20 minutes or till a tooth pick comes out clean.
- Take out the pan and set aside to cool to room temperature.
- Now refrigerate for 1 hour. Invert on a plate and transfer to a serving plate saffron side up.
- Cut into squares of desired size and serve.
Note: For Falahari (fasting) recipes, please use lemon instead of vinegar to prepare paneer/chenna and avoid using nutmeg (jaayaphal) and mace (Javitri),
