Homemade sandesh (fudge) is pure nostalgia. Any festival or any occasion, sandesh is a must almost in every Bengali household. We make variety of sandesh that includes narkoler sandesh (coconut fudge), chhanar sandesh (cottage cheese fudge) and khirer sandesh. Sandesh is not actually something that I am mad about, but, have grown up seeing sandesh making at home and this has always been a family favourite. I am more of a Rosogolla person than Sandesh.
Since I have moved from my hometown, this is the first time I have made sandesh. Many a times I thought of making it but dropped the plan as I could not find proper traditional moulds. One of the main reasons why I love making sandesh is the beautiful moulds. Finally, I bought a bunch of moulds couple of months back when I visited home 🙂 Today’s Khirer Sandesh is the outcome of these beautiful stone moulds. And yes, don’t worry if you don’t have the mould, you can still make sandesh. The moulds enhance beauty and don’t actually make any difference in the taste.
My love for making sweets is eternal and yes, I have been making many traditional Bengali sweets since childhood with my Pishimoni. The process of making Khirer Sandesh is not that tough, but, needs much patience. It takes hours to reduce the milk itself and then needs quite an expert hand to make sandesh out of those hot reduced milk. Whether you add any extra ingredient for flavour is completely upto you, otherwise, milk and sugar are enough to get those perfect sandesh.
This is the bunch that I have prepared for the upcoming Lokkhi Puja. Khirer Sandesh can be easily kept for 5 days and don’t need any refrigeration. But, if you stay in a very hot and humid place, some extra measures may need to be taken. It’s better not to store then in refrigerator as it will make the sandesh too hard and will affect the taste as well. Please note that with the below mentioned ingredients you should get approx 25 pieces. With that said, let me give you the recipe here.
- 1.5 litre full fat milk
- 1 cup powdered sugar
- Heat the milk and reduce to make khoya. Do it by constantly stirring on low to medium flame. It may take 1.5 to 2 hours.
- Just before the milk gets completely reduced, add powdered sugar portion by portion and mix very properly. Check for the lumps and mix well.
- To check if the milk is properly done, take out a little portion and cool it down. Now, try making ball with the same and if it is not sticking in your hand, it’s done.
- Rub a tray with ghee and quickly transfer the reduced milk on the tray.
- Rub all your moulds (or single mould) with ghee.
- Now, rub little oil in your hand and take small portion of the reduced milk and make ball with the help of your palm. Press it on the mould and with your fingers, adjust the edges. Pull out lightly from the mould and keep on a separate tray.
- Repeat the process to make the whole bunch.
- Let the sandesh cool down completely and it’s done.
You can serve sandesh immediately or can store for few days. This is a traditional Bengali fudge and any time is a good time to have this.
Do drop me a comment giving your feedback about this recipe. You can also tag me on Instagram using the handle @when_a_bong_cooks.