Description
A highly delicate, dry Bengali sweet made by kneading fresh chhena with sugar over low heat, often pressed into beautiful wooden molds.
Restaurants serving Shondesh
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Milk
- Sugar
- Cardamom powder
- Pistachios(garnish)
Instructions
- Make chhena and squeeze out moisture.
- Knead with sugar on low heat without burning.
- Press into wooden molds.
Learn more Spice, substitutes, tips
Key spices
Cardamom
Substitutes at Japanese supermarkets
Cottage cheese, Powdered sugar
Pairing
Hot Chai(Straight tea)
Trivia
A twin pillar of Bengali sweets alongside Roshogolla. In winter, versions made with 'Nolen Gur' (date palm jaggery) are the most premium.
Eating tips & etiquette
Very crumbly; hold gently and let it melt in your mouth little by little with hot tea.
Allergen
Dairy