If you are looking for a quick, delicious, and easy-to-make Bengali sweet, Ice Cream Sandesh is the perfect treat. Despite the name, it doesn’t actually contain any ice cream or cream, but its delicious flavors and soft texture are sure to leave you craving more. What’s more, it’s so easy to prepare. This one comes together in no time!
A Sweet Bengali Tradition: Ice Cream Sandesh
Any dessert that contains sugar and full-fat milk can’t really be considered a health food, can it? However, Ice Cream Sandesh has a major advantage: it’s not deep-fried, so it’s gentler on the tummy. Plus, you can control the amount of sugar you add to this sweet treat.
For those of you who are not familiar with Bengali sweets, think of this as a type of milk fudge, but much less sweet and with a smoother, creamier texture.
Ice Cream Sandesh Recipe
Here’s what you’ll need to make this delightful Bengali sweet:
Ingredients:
- 1/2 gallon (1.8 L) whole milk
- 2 lemons, cut in halves
- 1 tablespoon distilled white vinegar
- 1 tablespoon + 1 cup water (or more)
- 1 teaspoon unsalted butter
- 2 tablespoons sugar (adjust to taste)
- 1 teaspoon rose essence (optional)
- 1 teaspoon saffron, lightly crushed (optional)
- 1/2 teaspoon clarified butter (for brushing)
Instructions:
1. Boil the Milk:
In a non-stick saucepan, heat the whole milk over medium-high heat. Make sure to stir it constantly to prevent it from sticking to the bottom. Once it begins to boil, remove it from the heat.
2. Prepare the Coagulating Solution:
Squeeze the juice of the two lemons into a bowl. Add 1 tablespoon of water and the vinegar, and stir to combine.
3. Curdle the Milk:
Slowly add the lemon-vinegar mixture to the hot milk. The milk should begin to curdle almost immediately.
4. Strain the Curdled Milk:
Set a strainer over a mixing bowl and line it with cheesecloth. Carefully pour the curdled milk into the strainer, allowing the whey to collect below. Set the whey aside (you can use it for making paneer later).
5. Wash the Paneer:
Add 2 cups (or more) of water to the paneer and wash it well. This helps remove any acidity and cools it down.
6. Squeeze Out Excess Water:
Gather the four corners of the cheesecloth and gently squeeze out any remaining whey. You don’t need to hang the paneer—just make sure to remove as much water as possible.
7. Knead the Paneer:
Place the paneer into a large mixing bowl. Using the palms of your hands, knead the paneer for about 4-5 minutes until it becomes smooth and fine. Add the unsalted butter, sugar, rose essence, and saffron. Continue kneading for another 4-5 minutes to form a dough.
8. Prepare the Container:
Brush a stainless steel container with clarified butter to coat it well. Add the paneer dough to the container, pressing it evenly with your fingers. Close the container.
9. Cook in a Pressure Cooker:
Pour 1 cup of water into the pressure cooker. Place the stainless steel container inside the pressure cooker and close the lid. Over high heat, cook until you hear the first whistle. Once that happens, lower the heat to the lowest setting and simmer for 10 minutes (use a timer for accuracy).
10. Cool and Chill:
After 10 minutes, remove the container from the pressure cooker carefully (use gloves or a cloth to handle it). Let it cool on a cooling rack for about 5 minutes, then place it in the refrigerator for 2-3 hours.
11. Serve:
Once chilled, remove the lid and cut the Ice Cream Sandesh into 1-inch square pieces. Serve chilled and enjoy!
There you have it—a simple, tasty Bengali sweet that’s sure to satisfy your cravings. Whether you prefer it lightly sweetened or with a hint of saffron or rose, Ice Cream Sandesh is a refreshing, melt-in-your-mouth treat that’s perfect for any occasion. Try it out, and I am sure it’ll quickly become one of your go-to recipes too!
