Dessert Options
Protein Sandesh
The Bengali classic, kept honest: fresh homemade chhena kneaded with jaggery and cardamom. Naturally high protein, gluten free, steamed nothing.
150
kcal
10g
protein
14g
carbs
6g
fat
Per serving · makes 4 · 30 minutes
Ingredients
- •1 litre toned milk (for fresh chhena)
- •2 tbsp lemon juice
- •3 tbsp jaggery powder
- •1/4 tsp cardamom powder
- •A few pistachio slivers or saffron strands to top
Method
- 1.Boil the milk, add lemon juice off the heat, and let it curdle. Strain through muslin and rinse.
- 2.Hang 20 minutes so the chhena is moist but not wet.
- 3.Knead the chhena with the jaggery and cardamom for 5 to 7 minutes until completely smooth.
- 4.Warm the mixture in a pan on low for 3 to 4 minutes, shape into discs, and top with pistachio.
Coach’s note
Sandesh is proof Indian mithai can be protein food: it is basically paneer with a little jaggery. Knead longer than feels reasonable; grainy sandesh is under-kneaded sandesh.
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