Mango Sondesh/Sandesh

Today I am going to share an Indian sweet recipe which is easy to make, needs very few ingredients, and takes less then 30 minutes

Sondesh or Sandesh is a Bengali dessert which is quite popular. We use freshest of paneer and here, we are not using any sugar. This is quite healthy because other than mango, paneer, and a few nuts, this recipe does not require any other ingredients.

The texture is just melt-in-the-mouth and subtle in taste. Try it for yourself.


Milk-1 litre(you need 1 cup of chena so use milk according to your milk quality)Always use whole milk to make chena.

Vinegar or lemon juice -2 tablespoons

Mango pulp -1 cup

Pistachio- for garnishing.

If you are using canned mango pulp then don’t use Sugar .

Powdered Sugar -1/3 cup(depends on your taste)


Bring milk to a boil.

Add lemon juice or vinegar.

Milk will curdle and whey will be separated.

Take a vessel and put a strainer on the top. Cover strainer with cheese cloth or muslin cloth.

Strain all the paneer in cheese cloth or muslin cloth.

Pour a few cups of water over paneer to remove the sourness.

Squeeze it a few times so that the excess liquid is removed.

Keep it in this position for around 30 minutes.

Don’t let it dry.

Making of Sondesh-

Place all paneer/chena in a wide, large plate.

Knead it with your palm for 8 to 10 minutes.

It will feel like a soft dough and will release some oil .

If you are using Powdered sugar ,add now.Mix it nicely with Chena. (Don’t use normal sugar crystals )

Mix all the mango pulp with the paneer.

Your mixture will be of a gooey consistency.

Take a non-stick pan. On a medium flame, mix the mixture for 8-10 minutes.

Keep stirring it without any interruption and you will see that it will thicken and form the shape of a dough ball.

Remove from the gas stove and let it cool down for a bit.

When it’s still slightly warm, roll it in to the shape of a small dough ball and make it like a Peda/Sondesh.

If you have a Sondesh mould you can use it. Otherwise, leave it plain.

Garnish with pistachios and keep it in the fridge for chilling.

Serve chilled.

Trouble shooting-

1- If your dough is not coming into the shape of a ball mix 1 spoon of all purpose flour and saute it in a nonstick pan.

2- While making paneer, if the whey is not separating, use a little extra vinegar or lemon juice mixed with a few spoons of water.

Notes-1.If you want to use sugar ,you can use it . Use only powdered sugar . You can increase or decrease the quantity depending on your taste.

2.Many people use fresh mango pulp/Puree.You need to blend mango into a grinder or blender to get the smooth consistency.

3.If you are using canned mango puree ,please taste it first before adding sugar .(It has some sugar in it )


  1. Love the recipe. I don’t use non stick pans. Can I use a tsp of ghee in a stainless steel pan to cook the mixture?

    • Yes .
      You can do that . Non stick pans are just easy to handle . That’s it .
      Steel Pan are absolutele fine ,but keep the flame low and continously stir it . Dont let it brown .
      Please let me know ,if yu have any other questin.

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