Bhapa Sandesh, a variation of the traditional Bengali sweet Sandesh, is a steamed version that is both soft and melt-in-your-mouth delicious. This delectable dessert is a treat for the senses and perfect for any festive occasion or special gathering. In this article, we will explore what Bhapa Sandesh is made of, the meaning of Sandesh, and the different types of Sandesh that you can enjoy.
Ingredients:
- 1 liter full-fat milk
- 1 tablesppon + water vinegarr
- 1 tablespoon powder sugar
- 1/4 cup warm milk
- 12-15 safrron strend soaked in a 1 tablespoon warm milk
Prepare Chenna:
- Boil the milk in a heavy-bottomed pan. Once it starts boiling, reduce the heat and add lemon juice or vinegar. Stir gently until the milk curdles and the whey separates.
- Strain the curdled milk using a muslin cloth. Rinse the chenna under cold water to remove the sourness of the lemon juice or vinegar. Squeeze out the excess water and hang the cloth for about 30 minutes to drain the remaining whey.
Make the Sandesh Mixture:
- Transfer the chenna to agrinding jar.
- Add powdered sugar, powdered milk, and saffron milk (if using) to the chenna and milk. Grind it well until it reach smooth batter consistency.
Steam the Sandesh:
- Grease a cake tin or small molds with ghee or oil and place a butter papper. Spread the chenna mixture evenly on the plate or fill the molds.
- Place the cake tin or molds in a steamer or a frying pan filled with 2 cups of water, then place any wire reck along with cake tine. Steam for about 30 minutes. You can also use a pressure cooker without the whistle for steaming.
- Once done, let it cool completely.
Garnish and Serve:
- Cut the Bhapa Sandesh into desired shapes if using a plate, or unmold them if using molds.
- Garnish with safrron strands, chopped pistachios or almonds.
- Serve chilled or at room temperature.
What is the Meaning of Sandesh?
The word “Sandesh” comes from the Bengali language, meaning “message.” In the context of sweets, it is believed that Sandesh was used to convey the message of joy and happiness during celebrations and festive occasions. This traditional sweet holds a special place in Bengali cuisine and is a symbol of love and sweetness.
What are the Different Types of Sandesh?
Sandesh is a versatile sweet, and there are numerous variations to explore. Some popular types include:
- Plain Sandesh: The basic form made with chenna and sugar, sometimes flavored with cardamom or saffron.
- Nolen Gur Sandesh: Made with Nolen Gur (date palm jaggery), giving it a rich, caramel-like flavor.
- Kacha Golla: A soft and moist version of Sandesh, often garnished with nuts and dried fruits.
- Chocolate Sandesh: A modern twist, incorporating cocoa powder or melted chocolate into the chenna mixture.
- Fruit Sandesh: Infused with fruit pulp or topped with fresh fruits, adding a refreshing flavor.
Bhapa Sandesh stands out among these variations for its unique steaming process, resulting in a distinct texture and taste.
Enjoy making and savoring Bhapa Sandesh, and don’t forget to share the message of sweetness with your loved ones!
Recipe card
Bhapa Sandesh | Boil Cake |Steamed Sandesh Recipe
Course: SidesCuisine: IndianDifficulty: Easy6
servings10
minutes40
minutes90
kcalBhapa Sandesh is primarily made of chenna (freshly made cottage cheese), sugar, and cardamom. Here is a simple recipe to make this delightful sweet at home:
Ingredients
1 liter full fat milk
1 tablesppon + water vinegar
1 tablespoon powdered sugar
1/4 cup warm milk
12-15 safrron strend soaked in a tablespoon warm milk
Directions
- Boil milk, add lemon juice/vinegar to curdle.
- Strain and rinse chenna, hang for 30 minutes to drain.
- Grind chenna, powdered sugar, powdered milk, and saffron milk to a smooth batter.
- Grease and line a cake tin or molds with butter paper.
- Fill with chenna mixture.
- Steam in a steamer or frying pan with 2 cups of water and a wire rack for 30 minutes.
- Cool completely, cut into shapes or unmold.
- Garnish with saffron strands and chopped pistachios or almonds.
- Serve chilled or at room temperature.
Notes
- Use full-fat milk for making chenna to ensure the best texture and taste. Low-fat milk will not yield the same richness.
- Lemon juice and vinegar are the most common curdling agents. Make sure to use fresh lemon juice for a better flavor. If using vinegar, ensure it's white vinegar to avoid altering the taste.
- Rinse the chenna well under cold water to remove any sour taste from the lemon juice or vinegar. This step is crucial for achieving a clean and fresh taste in the final product.