Sandesh (Bengali: সন্দেশShôndesh) is a dessert, originating from the Bengal region in the eastern part of the Indian subcontinent, created with milk and sugar.[1] Some recipes of sandesh call for the use of chhena or paneer (which is made by curdling the milk and separating the whey from it) instead of milk itself.[2] Some people in the region of Dhaka make a variety of sandesh called pranahara (literally 'heart stealer') which is softer and made with mawa and yogurt.[3] The Gupo/Gufo style of sandesh from Guptipara is considered by some to be the "first branded sweet of Bengal".[4]
Sandesh from BengalSandesh sweets shaped into decorative designs.
A sweet dish by the name sandesh is mentioned in medieval Bengali literature, including Krittibas' Ramayana and lyrics of Chaitanya Mahaprabhu. However, the ingredients of this original dish are not known.[5] This dish was most likely made of solidified kheer, thus being different from the modern chhena-based sandesh.[6][7]
Bhim Chandra Nag, one of the most popular sweet shops in Kolkata, home of sandesh, was set up by Paran Chandra Nag in 1826 at Bowbazar.
It is hard to determine when exactly sandesh started referring mainly to the chhena-based sweet instead of the kheer-based sweet. However, it is known that by the second half of the 19th century, sandesh commonly referred to the chhena-based sweet.[8]
A typical Bengali sandeshSandesh and other sweets at a shop in Howrah, West Bengal.
Sandesh can be made with the use of chhena or paneer. The simplest kind of sandesh in Bengal is the makha sandesh (makha, meaning 'kneaded'). It is prepared by tossing the chhena lightly with sugar over low heat. When shaped into balls, it is called Kanchagolla (kancha, meaning 'raw' and golla, meaning 'ball'). For more complex and elaborately prepared sandesh, the chhena is dried and pressed, flavored with fruit, and sometimes even colored, and cooked to many different consistencies. Sometimes it is filled with syrup, blended with coconut or kheer, and molded into a variety of shapes such as conch shells, elephants, and fish. Another variant is nolen gurer sandesh, which is made with gur or jaggery. It is known for its brown or caramel colour that comes from nolen gur.
Referencesedit
^The Oxford Companion to Sugar and Sweets. Oxford University Press. 1 April 2015. pp. 592–. ISBN978-0-19-931361-7.
^Sinha, Nirmal (2007). "Chhana". In Hui, Y. H. (ed.). Handbook of Food Products Manufacturing, 2 Volume Set. Vol. 2. John Wiley & Sons. p. 643. ISBN978-0-470-11354-7.
^Albala, Ken, ed. (2011). Food Cultures of the World Encyclopedia. Vol. 1. Santa Barbara, Calif.: Greenwood. p. 34. ISBN978-0-313-37627-6.
^Dutta, Rangan (6 September 2009). . The Telegraph. Kolkata. Archived from the original on 3 April 2016. Retrieved 4 May 2022.
^Gupta, Meenakshi Das; Bunny Gupta; Jaya Chaliha (2000). Calcutta Cookbook: A Treasury of Recipes From Pavement to Place. Penguin UK. p. 338. ISBN9789351181491.
^Walker, Harlan, ed. (2000). Milk - Beyond the Dairy: Proceedings of the Oxford Symposium on Food and Cookery 1999. Oxford Symposium. p. 57. ISBN978-1-903018-06-4.
^Krondl, Michael (2011). Sweet Invention: A History of Dessert. Chicago Review Press. pp. 55–59. ISBN978-1-55652-954-2.
sandesh, confectionery, this, article, about, bengali, confectionery, other, uses, sandesh, disambiguation, sandesh, bengali, সন, shôndesh, dessert, originating, from, bengal, region, eastern, part, indian, subcontinent, created, with, milk, sugar, some, recip. This article is about the Bengali confectionery For other uses see Sandesh disambiguation Sandesh Bengali সন দ শ Shondesh is a dessert originating from the Bengal region in the eastern part of the Indian subcontinent created with milk and sugar 1 Some recipes of sandesh call for the use of chhena or paneer which is made by curdling the milk and separating the whey from it instead of milk itself 2 Some people in the region of Dhaka make a variety of sandesh called pranahara literally heart stealer which is softer and made with mawa and yogurt 3 The Gupo Gufo style of sandesh from Guptipara is considered by some to be the first branded sweet of Bengal 4 SandeshAssortment of Bengali sandesh from Kolkata IndiaCourseDessertPlace of originBengalRegion or stateBengal region of the Indian subcontinentAssociated cuisineBangladesh IndiaMain ingredientsChhena sugar jaggery gur condensed milkVariationsNolen guṛer sondesh norom pak sondesh koṛa pak sondesh various flavorings Media Sandesh Contents 1 History 2 Preparation 3 References 4 External linksHistory edit nbsp Sandesh from Bengal nbsp Sandesh sweets shaped into decorative designs A sweet dish by the name sandesh is mentioned in medieval Bengali literature including Krittibas Ramayana and lyrics of Chaitanya Mahaprabhu However the ingredients of this original dish are not known 5 This dish was most likely made of solidified kheer thus being different from the modern chhena based sandesh 6 7 nbsp Bhim Chandra Nag one of the most popular sweet shops in Kolkata home of sandesh was set up by Paran Chandra Nag in 1826 at Bowbazar It is hard to determine when exactly sandesh started referring mainly to the chhena based sweet instead of the kheer based sweet However it is known that by the second half of the 19th century sandesh commonly referred to the chhena based sweet 8 Preparation editThis section does not cite any sources Please help improve this section by adding citations to reliable sources Unsourced material may be challenged and removed June 2023 Learn how and when to remove this message nbsp A typical Bengali sandesh nbsp Sandesh and other sweets at a shop in Howrah West Bengal Sandesh can be made with the use of chhena or paneer The simplest kind of sandesh in Bengal is the makha sandesh makha meaning kneaded It is prepared by tossing the chhena lightly with sugar over low heat When shaped into balls it is called Kanchagolla kancha meaning raw and golla meaning ball For more complex and elaborately prepared sandesh the chhena is dried and pressed flavored with fruit and sometimes even colored and cooked to many different consistencies Sometimes it is filled with syrup blended with coconut or kheer and molded into a variety of shapes such as conch shells elephants and fish Another variant is nolen gurer sandesh which is made with gur or jaggery It is known for its brown or caramel colour that comes from nolen gur References edit The Oxford Companion to Sugar and Sweets Oxford University Press 1 April 2015 pp 592 ISBN 978 0 19 931361 7 Sinha Nirmal 2007 Chhana In Hui Y H ed Handbook of Food Products Manufacturing 2 Volume Set Vol 2 John Wiley amp Sons p 643 ISBN 978 0 470 11354 7 Albala Ken ed 2011 Food Cultures of the World Encyclopedia Vol 1 Santa Barbara Calif Greenwood p 34 ISBN 978 0 313 37627 6 Dutta Rangan 6 September 2009 Next weekend you can be at Guptipara The Telegraph Kolkata Archived from the original on 3 April 2016 Retrieved 4 May 2022 Gupta Meenakshi Das Bunny Gupta Jaya Chaliha 2000 Calcutta Cookbook A Treasury of Recipes From Pavement to Place Penguin UK p 338 ISBN 9789351181491 Walker Harlan ed 2000 Milk Beyond the Dairy Proceedings of the Oxford Symposium on Food and Cookery 1999 Oxford Symposium p 57 ISBN 978 1 903018 06 4 Krondl Michael 2011 Sweet Invention A History of Dessert Chicago Review Press pp 55 59 ISBN 978 1 55652 954 2 Banerji Chitrita 2006 The Hour of the Goddess Memories of Women Food and Ritual in Bengal Penguin pp 117 120 ISBN 978 0 14 400142 2 External links edit nbsp Wikimedia Commons has media related to Sandesh Sweetmeats on Banglapedia in English and Bengali Retrieved from https en wikipedia org w index php title Sandesh confectionery amp oldid 1220045643, wikipedia, wiki, book, books, library,
