Sondesh/Sandesh - A Traditional Bengali Sweet Recipe

Smash the molasses (or patali gur) into small pieces for easier melting.

In a non-stick or heavy-bottomed pan, melt the molasses over low heat, stirring constantly.

Once it starts to dissolve, add the sugar and mix well. Gently stir in the chhana.

Cook over low heat, stirring continuously with a wooden spoon or spatula to prevent sticking.

Keep stirring until the mixture starts coming together and forms a soft, slightly sticky lump. It should pull away from the sides of the pan but still be moist and pliable.

Remove from heat and let cool slightly.

Spread the mixture onto a clean tray or plate. While still warm (but not hot), knead the chhana thoroughly with your hands until smooth and free of lumps.

Divide the mixture into 16 equal portions. Roll each into a small ball.

Optionally, press each ball gently into a greased shondesh mold for a traditional look.

Serve your shondesh at room temperature as a delicate sweet treat for tea or as a dessert.