Sandesh (Bengali:সন্দেশShôndesh) is adessert, originating from theBengal region in the eastern part of theIndian subcontinent, created with milk and sugar.[1] Some recipes ofsandesh call for the use ofchhena orpaneer (which is made by curdling the milk and separating the whey from it) instead of milk itself.[2] Some people in the region ofDhaka make a variety ofsandesh calledpranahara (literally 'heart stealer') which is softer and made withmawa andyogurt.[3]Basirhat is famous for its Kachagolla Sandesh. Historically, it can be seen that the culture of making this Kachagolla in Basirhat is about 400 years old.[4] The Gupo/Gufo style ofsandesh fromGuptipara is considered by some to be the "first branded sweet of Bengal".[5]
Sandesh from BengalSandesh sweets shaped into decorative designs.
A sweet dish by the namesandesh is mentioned inmedieval Bengali literature, includingKrittibas' Ramayana and lyrics ofChaitanya Mahaprabhu. However, the ingredients of this original dish are not known.[6] This dish was most likely made of solidifiedkheer, thus being different from the modern chhena-based sandesh.[7][8]
Bhim Chandra Nag, one of the most popular sweet shops in Kolkata, home of sandesh, was set up by Paran Chandra Nag in 1826 atBowbazar.
It is hard to determine when exactlysandesh started referring mainly to the chhena-based sweet instead of the kheer-based sweet. However, it is known that by the second half of the 19th century, sandesh commonly referred to the chhena-based sweet.[9]
A typical Bengali sandeshSandesh and other sweets at a shop inHowrah, West Bengal.
Sandesh can be made with the use ofchhena or paneer. The simplest kind ofsandesh in Bengal is themakha sandesh (makha, meaning 'kneaded'). It is prepared by tossing the chhena lightly with sugar over low heat. When shaped into balls, it is calledKanchagolla (kancha, meaning 'raw' andgolla, meaning 'ball'). For more complex and elaborately preparedsandesh, the chhena is dried and pressed, flavoured with fruit, and sometimes even coloured, and cooked to many different consistencies. Sometimes it is filled with syrup, blended with coconut or kheer, and moulded into a variety of shapes such as conch shells, elephants, and fish. Another variant isnolen gurer sandesh, which is made with gur orjaggery. It is known for its brown or caramel colour that comes fromnolen gur.
Media related toSandesh at Wikimedia Commons
