Bengali Rose Gulkand Sandesh (Sondesh) | How to make Bengali Rose Gulkand sandesh at home | Recipe of Bengali Rose Gulkand sondesh with step by step instructions
Make this very famous simple, easy to make, Indian Bengali sweet Rose Gulkand Sandesh (sondesh), 4 Ingredients recipe at home during festive season or for any occasion.
Here I have made bengali rose gulkand sandesh to give the basic sandesh a delicious twist. Rose sharbat/ Rooh afza and gulkand (rose petals jam) adds a wonderful flavour and makes it more interesting.
What is Sandesh (sondesh)
Popular Bengali Sweet delicacy, Sandesh is made with only 2 basic ingredients! Full fat milk and sugar is required to make basic sandesh without any flavouring agent.
However you may use readymade paneer also, like I have used to make the process of making sandesh pretty easy and quick.
Traditionally to make sandesh, full fat milk is curdled with lemon to get the soft chenna(curd cheese) and then powdered sugar is mixed.
It’s then flavoured with cardamom and slow cooked to get the desired consistency to shape it like sandesh.
Ingredients to make Bengali Rose Gulkand Sandesh (sondesh)
The Ingredients to make Bengali Rose Gulkand sandesh are pretty simple and very easily accessible.
The main Ingredients used here to make this recipe are, paneer/cottage cheese, rose sharbat, gulkand/rose petals jam, powdered sugar and pistachios for garnishing.
Why rose flavour to make Bengali Rose Gulkand Sandesh (sondesh)?
I love making homemade summer coolers like Kokum sharbat which is good drink on its own. Or many times Sol kadhi comes to our rescue to quench thirst and provide respite from scorching summer heat.
Similarly making Rose sharbat/ Rooh afza is kind of ritual every year at my place. My kids love sipping on homemade Rooh afza lemonade, as homemade rose syrup/rooh afza makes the job much easier.
A big bottle of rooh afza stored in the fridge was seeking my attention since long. So I decided and chose to go ahead with Bengali mithai as I haven’t tried my hands yet on it.
Here’s how you can prepare this rose gulkand flavored sandesh/sondesh at home with readymade or homemade paneer.
Instructions to make Sandesh (sondesh)
Crumble paneer, add sugar, rose syrup. Mix it well.
Now mash it with your palms till it becomes smooth. Add gulkand to it.
If you feel it’s a bit grainy in texture then give it a blitz in the mixer.
Make sure it’s just a one pulse. Take this out in a bowl.
Now heat a non stick pan. On very slow flame cook the pulsed paneer mixture by stirring continuously. Cook this for around 5 minutes only till the mixture dries up a little.
If you cook this mixture for longer, the chena will crumble and become grainy again.
Keep this aside to cool.
After a while, grease palms. Take a small portion and make golf size ball and flatten it like a round disc.
Give a depression in each disc and fill with pistachio slivers.
You can shape this sandesh with moulds or else set in a greased thali and cut into barfi shape.
Garnish with rose petals and saffron strands.
Refrigerate for an hour.
Serve Chilled.
This stays good for 4-5 days when refrigerated.
Notes :
Once you have mixed the paneer with sugar, you need to cook it on stove top to get rid of that raw smell of it.
Cook the paneer-sugar mix on low heat and for not more than 4 to 5 minutes.
Make sure your heat is set to low. Stir continuously while cooking the mixture and cook for no more than 4 to 5 minutes.
Recipe card 🔽
Bengali Rose Gulkand Sandesh (sondesh)
Ingredients
- Paneer/cottage cheese 1 cup
- Sugar 4-5 tbsp
- Rose syrup 2 -3 tbsp
- Gulkand 1 tbsp
- For garnish optional
- Pistachios 5
- Soaked saffron strands fee
- Dried rose petals as required
Instructions
- Crumble paneer, add sugar, rose syrup. Mix it well.
- Now mash it with your palms till it becomes smooth. Add gulkand to it.
- If you feel it's a bit grainy in texture then give it a blitz in the mixer.
- Make sure it's just a one pulse. Take this out in a bowl.
- Now heat a non stick pan. On very slow flame cook the pulsed paneer mixture by stirring continuously. Cook this for around 5 minutes only till the mixture dries up a little.
- If you cook this mixture for longer, the chena will crumble and become grainy again.
- Keep this aside to cool.
- After a while, grease palms. Take a small portion and make golf size ball and flatten it like a round disc.
- Give a depression in each disc and fill with pistachio slivers.
- You can shape this sandesh with moulds or else set in a greased thali and cut into barfi shape.
- Garnish with rose petals and saffron strands.
- Refrigerate for an hour.
- Serve Chilled.
- This stays good for 4-5 days when refrigerated.
Notes
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Happy Cooking
Regards❤️
Lata
Whenever someone is craving for something sweet and unable to draw what to make instantly with minimal ingredients, they need to bookmark this post. So instant, so yummy, so flavourful.
Thank you Shailender. Indeed it’s a quick recipe to satisfy your sweet cravings.
That is one beautiful platter of sandesh! Looks very festive. Definitely a quick on to fix and makes a great addition to a dessert station on special occasions and parties.
Thank you Usha.
I love that this hardly takes time to make and is instant gratification! Beautiful pink color thanks to the gulkand, and surely so much delicious…
Thank you Rafeeda.
I love the beautiful setup of your rose sandesh, they looks so cute. I loved your creativity in your recipes. They looks so fantastic and a great recipe. Lovely post!
Thank you Jolly. Your kind words means a lot to me.
Instant gratification for the sweet craving! Love these cute sandesh that needs hardly any time or effort.
Thank you for writing in Archana.
Such a pretty looking sandesh – love the addition of rose syrup. It must have added so much flavor. This is such a simple dessert to make too.
Indeed it’s a simple yet delicious dessert recipe Pavani. Thank you for stopping by.
I heard Bengali desserts are delcious. This one looks yummy and simple. The short ingredients list of sweets are best!
Indeed the small Ingredients list makes a difference for making desserts/sweets Uma. This one is one of them. Thank you for writing in.
Bengali sweet lovers only would truly understand the flavor of this sondesh! I can eat them all day. The rose flavor would make it even more delicious.
True that Sandhya, rose flavor in sondesh makes it delectable to the core. Thank you and glad to hear that you liked it.
Lata your Bengali rose gulkand sandesh reminds me of Mayapur. Some years back stayed at the ISCKON Mayapur and every day we would get sandesh as prasadam. While I’d tasted plain cardamom before, I got to taste the rose one there. Love how beautiful your preparation looks. Love sandesh.
How lovely Mayuri. You were blessed to have that as prasad.
Thank you and glad to know that you loved my version.
This is such a gorgeous platter of rose gulkand sandesh…an dI love bengali sweets!! This looks simple to make…perfect for the upcoming festivities!!
Thank you Padma it’s indeed an easy recipe worth trying.
Let alone rose Sandesh, I have not had any traditional Sandesh yet but looking at your post, I am craving for it. So easy and quick recipe,count me in 🙂
Making sandesh at home, this is my debut bengali sweet post Jagruti. Can’t wait to see your version soon.
Thank you dear.
Rose and gulkand flavors taste so amazing in sweets. These sandesh looks so delicious, that I want to grab them from the screen.
Thank you Sapana.
Rose sondhesh looks very pretty! And such an easy and quick to make dessert! Love roohafza In desserts adds a nice aroma and color!
Thanks Priya.