Bengali Sandesh Mati is a delicate fusion sweet that blends traditional Bengali sandesh with the crisp, molded style of mati sweets. Made from fresh chenna, lightly sweetened and flavored with cardamom and saffron, this dessert is soft, aromatic, and perfect for special occasions or festive treats.
- Serves: 6 People
- Prep Time: 25 minutes
- Cooking: 20 minutes
- Difficulties: supereasy
Ingredients
For Cooking
- 1 liter full-fat milk
- 40 grams powdered sugar
- 2 tablespoons vinegar, diluted with water
- 0.25 teaspoon cardamom powder
- 1 tablespoon butter
- pistachios, finely chopped for garnish
- saffron strands soaked in warm water
For Dressing
Nutritional Information
-
Calories
180 kcal -
Fat
9 g -
Carbohydrates
18 g -
Protein
7 g -
Fiber
0.5 g -
Sugar
14 g -
Sodium
55 mg
Procedure
-
15 minutesMark As Complete
Prepare the Chenna
Heat a pan with a little water, then add the milk and bring it to a gentle boil on low heat, stirring continuously so it does not stick. Once boiling, reduce the heat and slowly add the diluted vinegar while stirring until the milk curdles and separates. Transfer the curds to a cloth, rinse with cold water to remove any vinegar smell, and squeeze out all excess moisture.
-
5 minutesMark As Complete
Knead the Dough
Place the drained chenna into a bowl and knead it with the palm of your hand until it becomes smooth and soft. Add the powdered sugar and cardamom powder, then continue kneading until everything is fully incorporated. The dough should feel silky and free of cracks.
-
5 minutesMark As Complete
Cook the Sandesh Mixture
Heat a large pan on low heat and melt the butter gently. Add the kneaded dough and press it down while stirring continuously, breaking it apart to prevent lumps. Cook for about five minutes, ensuring it does not overcook, then turn off the heat and allow it to cool slightly.
-
10 minutesMark As Complete
Shape and Garnish
Once the mixture has cooled for five to ten minutes, knead it again until smooth. Roll into a log, divide into small portions, and shape them into neat balls. Press gently with your fingertip, add a touch of saffron color, and garnish with pistachios before serving.
