• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Cooking 4 all Seasons logo

  • Recipe Index
  • About
  • Navaratri Special
  • Our other Website: Spice your Life!
  • Nav Social Menu

menu icon
go to homepage
search icon
Homepage link
  • Recipe Index
  • About
  • Navaratri Special
  • Our other Website: Spice your Life!
  • Nav Social Menu

  • ×

    Home » Sweets & Desserts » Baked Sandesh

    Baked Sandesh

    Published: Dec 12, 2015 · Modified: Sep 23, 2020 by Srivalli · 9 Comments

    Sharing is caring!

    3 shares
    • 1
    Jump to Recipe Print Recipe

    For the final day of Holiday Bakes, I have a traditional Indian Sweet in a baked form. This is a long pending post, though I baked it only this week. My sincere apologies for delaying this post for so long. Only when I checked it now to read the email, did I realize so many months have simply passed away and I thought it was just a few months!

    Pratibha Jain wrote me to many months ago about a cookbook that she compiled for Indu Bokaria. The cookbook, “Recipes from a Diary” by Indu Bokaria, the Sandesh Artist, is a collection of Indian recipes showcasing her artistically prepared Sandesh and its different forms. The book has some amazing Sandesh on display.

    I am not very fond of sweets and even very less when it comes to Bengali sweets. In fact, I started eating them only when I made Ras Malai. That led to many other explorations, all of which we enjoyed.

    So it was inevitable that I prepare Sandesh. I made the basic version and a fusion with chocolate as well. However, the ideas that I found in this book were simply amazing.
    Sandesh, also known as sondesh or shondesh, is a traditional Bengali sweet. Basic sandesh can be prepared by rolling fresh crumbly paneer with sugar into balls. With this basic recipe, one can quickly adapt to many different forms and ingredients to make it into an elaborate festive dish.
    Pratibha was telling me that Indu Bokaria was a Sandesh Artist. So when I was reading the book, and checking out the recipes, I decided I should make a sandesh from the book. I finalized on the baked version as it called for ingredients that I had on hand right away.
    The Baked Sandesh is very rich as well as it packs paneer with nuts. Hubby dear almost said the baked version tasted like Junnu or kharvas. Since I have never tasted Junnu, I couldn't comment, however, I enjoyed this dessert. Though I had this in the refrigerator, I preferred the warm one. So I MW for 30 secs before serving.
    So here's the recipe for Baked Sandesh from “Recipes from a Diary” by Indu Bokaria, the Sandesh Artist.
    Disclaimer:
    I have not received any compensation for doing this review. I have received a copy of the printed book and all copyright lies with the author, Indu Bokaria. The recipe is reproduced here, though in my own words,  with permission.
    Thanks to Pratibha for introducing such a lovely book for us to enjoy!
    Baked Sandesh
    Ingredients Needed:
    Homemade paneer made from 1 and 1/2 liter of Milk
    Almonds - 20 nos
    Dry Nuts - Mix of Pistas, Almonds, and Cashews - 1 cup
    Sweetened Condensed Milk - 1/2 cup (adjust to your sweet preference)
    Roasted Peanuts - 2 tsp
    Fresh grated Coconut - 2 tbsp (recipe calls for desiccated Coconut)
    Cardamon powder a pinch
    Milk Biscuit crumbs - 2 tspHow to make the Baked SandeshSoak the almonds overnight to peel off the skin and grind to a smooth paste with a few tbsp of milk. Keep it aside.

    Make fresh paneer at home and if using lemon, run it in water to remove the citrus flavour. Let it drain to remove the whey.

    Finely chop the nuts and power to fine.

    The recipe also calls for desiccated Coconut. I could have easily dried it in MW, however, I didn't think it would affect the final taste, so used fresh coconut. See notes*

    In a bowl, take the coconut, almond paste, the crumbled paneer along with nuts powder (save some for topping). Mix everything well.

    Slowly add the condensed milk. Check for sweetness and add cardamom powder.

    In the dish, you are going to bake, fill with the paneer mix. Next, layer it with roasted peanut powder. Next with nuts powder.

    Finally with milk biscuit crumbs.

    Preheat the oven at 185 C. Bake for 10 mins.

    The sweet is quite firm after baking.

    Notes:

    The grated coconut since it was fresh dominated the taste. Like my Amma, if one likes the coconut, they will enjoy the taste much. Still, the Sandesh is surely a topper!

    Other than the coconut, everything is perfect with this version.

    The nuts powder can be ground and stored for a couple of weeks as well, as I regularly do.

    Recipe

    Print Pin
    No ratings yet

    Baked Sandesh

    Course Sweets
    Cuisine Bengal
    Dish Type Paneer Dishes
    Author Srivalli

    Ingredients

    • Homemade Paneer made from 1 and 1/2 liter of Milk
    • 20 nos Almonds
    • 1 cup Dry Nuts (Mix of Pistas, Almonds, and Cashews)
    • 1/2 cup Sweetened Condensed Milk (adjust to your sweet preference)
    • 2 tsp Peanuts roasted
    • 2 tbsp Coconut freshly grated (recipe calls for desiccated Coconut)
    • A pinch Cardamom Powder
    • 2 tsp Milk Biscuit Crumbs

    Instructions

    How to make the Baked Sandesh

    • Soak the almonds overnight to peel off the skin and grind to a smooth paste with a few tbsp of milk. Keep it aside.
    • Make fresh paneer at home and if using lemon, run it in water to remove the citrus flavour. Let it drain to remove the whey.
    • Finely, chop the nuts and power to fine.
    • The recipe also calls for desiccated Coconut. I could have easily dried it in microwave, however, I didn't think it would affect the final taste, so used fresh coconut. See notes*
    • In a bowl, take the coconut, almond paste, the crumbled paneer along with nuts powder (save some for topping). Mix everything well.
    • Slowly add the condensed milk. Check for sweetness and add cardamom powder.
    • In the dish, you are going to bake, fill with the paneer mix. Next, layer it with roasted peanut powder. Next, layer with nuts powder.
    • Finally, layer with milk biscuit crumbs.
    • Pre-heat the oven at 185 C. Bake for 10 mins.
    • The sweet is quite firm after baking.

    Notes

    The grated coconut since it was fresh dominated the taste.
    Like my Amma, if one likes the coconut, they will enjoy the taste much. Still, the Sandesh is surely a topper!
    Other than the coconut, everything is perfect with this version. The nuts powder can be ground and stored for a couple of weeks as well, as I regularly do.
    Tried this recipe?Mention @cooking4all or tag #cooking4all!

    More Sweets & Desserts

    • Chocolate Butter Cookies
      Chocolate Butter Cookies
    • Quick Mango Pudding
      Quick Mango Pudding ~ No Gelatin, No Agar-Agar
    • Ela Ada
      Ela Ada Recipe | Easy Elayappam | Kerala Ila Ada
    • Instant Rabri Malpua
      Instant Rabri Malpua

    Reader Interactions

    Comments

    1. Priya Suresh says

      December 12, 2015 at 5:01 pm

      Baked Sandesh, wow cant wait to give a try to this ultimate sweet..

      Reply
    2. Padmajha PJ says

      December 13, 2015 at 1:39 pm

      Such an innovative dish Srivalli. Now I really need to get that book 🙂

      Reply
    3. Sowmya :) says

      December 13, 2015 at 11:59 pm

      It's one of my favorite dishes though I haven't tried to make them...yours looks so inviting

      Reply
    4. Pavani N says

      December 15, 2015 at 2:22 am

      What a rich and decadent baked Samdesh recipe. Sounds soooo yummy!!

      Reply
    5. Harini-Jaya R says

      December 15, 2015 at 4:27 am

      OMG! this is such a lovely dessert option, Valli

      Reply
    6. Suma Gandlur says

      December 15, 2015 at 12:11 am

      This is such a decadent dessert. Bookmarked.

      Reply
    7. Chef Mireille says

      December 19, 2015 at 11:10 pm

      what a lovely dessert - I would love to dig into some right now

      Reply
    8. Sapana Behl says

      December 21, 2015 at 12:20 am

      Wow very innovative idea. Sandesh looks delicious.

      Reply
    9. Sohan Karkera says

      May 23, 2017 at 5:00 pm

      Indian lovely dessert with nutritious benifits.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating





    Primary Sidebar

    srivalli

    Hi! Seasons change, yet there are some timeless recipes you can enjoy anytime. If you are sport for it, you are in the right place!

    More about me →

    Popular

    • Chicken Biryani
      Chicken Biryani ~ Rice Cooker Style
    • No Onion No Tomato Aloo Sabzi
      No Onion No Tomato Aloo Sabzi
    • Ragi Sangati
      Easy way to make Ragi Mudda | Ragi Sangati Recipe Step by Step ~ Weekend Cooking!
    • How to peel Garlic and Pearl Onions in Microwave

    Most Popular Recipes

    Chicken Pakora Recipe

    Chicken Pakora Recipe | Crispy Chicken Pakoda

    Coconut Rava Halwa

    Coconut Rava Halwa

    Eggless Coffee Cake

    Eggless Coffee Cake Recipe

    Chicken Pakora | How to make Chicken Pakoda | Step by Step Recipe

    Footer

    ↑ back to top

    Privacy Policy
    Copyright © 2025 Cooking 4 all Seasons

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required