Steamed Sandesh (Bhapa Sandesh)

Manisha Mishra
by Manisha Mishra
6 Sandesh
1 hr

Steamed Sandesh is a delicious sweet dish and is very popular in West Bengal. This sandesh is very easy to prepare and requires few ingredients easily available in every kitchen. In Bengali cuisine there are varieties of sweets and most of them are milk based and are prepared from freshly prepared chenna.

This sweet is made with freshly made chenna, sugar, cardamom and saffron. You can also use Jaggery instead of sugar and make sure to use full fat milk for best results. I made it for my brother in law's birthday...... he just love sweets, let it be any form. Usually I bake cake for all my family members birthday's but this time I thought to give him a sweet surprise. And to my knowledge he just loved the way it turned out and was really happy at the end of the day!

A perfect Bengali Thali(Meal) will must have 3 to 4 varieties of sweets and this Steamed sandesh is commonly served. The texture of this sandesh is very soft, smooth and it's just melts in mouth.

Let's check out the Ingredients & recipe to make this yummy Steamed Sandesh. If you like this sweet recipe then please comment below, I would love to read your thoughts!!!

Steamed Sandesh (Bhapa Sandesh)
Recipe details
  • 6  Sandesh
  • Prep time: 30 Minutes Cook time: 30 Minutes Total time: 1 hr
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  • 2 litre full cream milk
  • 2 tbsp Vinegar
  • 5 tbsp powered sugar
  • A pinch Cardamom powder
  • 15 Saffron Strand
  • 1/4 Cup Warm Milk

Add 4 to 5 saffron strands to 1/4 cup of Warm Milk and keep it aside.
Now add 2 litres full cream milk in a vessel and boil it.
In a small bowl add 2 tbsp vinegar and 2 tbsp water.
After boiling the milk, switch off the flame and add vinegar water to the milk in intervals.
Stir and mix well within each intervals until milk curdles.
Immediately strain the solids Chenna through a muslin cloth and clean it twice with normal water.
Squeeze it well to remove excess water from it.
Add fresh chenna in grinder jar and grind it for 2 minutes into a smooth paste.
Then add 1/4 cup of saffron milk, 5 tbsp of powdered sugar, cardamom powder and grind it well untill it reach smooth batter consistency.
Apply some butter or ghee in baking tin and then add the smooth chenna batter to it. Spread it evenly and tap it twice to remove air bubbles.
Add 12 to 15 saffron strands over the batter.
Take a deep vessel, place a wire stand and add 3 cups of water, allow it to boil.
Once the steam starts to form, turn the flame to low and place the tin on the wire rack.
Cover it with a lid and steam it for 30 min on low to medium flame.
After 30 minutes, check it with a knife if it comes out clean then it's cooked properly.
Remove the vessel and let it cool down completely.
After cooling down, place the tin inside the refrigerator for 30 minutes to set.
Remove it from the refrigerator after 30 minutes and separate it from the corners using a knife.
Demould it and cut it into square shapes.
  • Once milk curdles, immediately strain it through a muslin cloth and clean it twice with normal water inorder to avoid hard texture in Chenna.
  • Use Cow milk for best result.
  • Don't use skimmed milk for this recipe.
  • You can also use lemon juice instead of Vinegar but after straining clean the chenna for 4 to 5 times.
Manisha Mishra
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