Bhapa Sandesh - Steamed Ricotta Cheese Dessert

Bhapa Sandesh

Sandesh is a beloved sweet or misti in West Bengal, India, and Bangladesh. Bhapa (steamed) Sandesh can be made in a pressure cooker or microwave oven. I find it simpler to use the microwave method because it's faster and can be made in the same Pyrex dish in which it can be served so there are no dishes to wash.

Whole milk ricotta cheese works well in this recipe, the alternative being to make cottage cheese or chana at home. The latter involves an elaborate and complex process which is not my cuppa tea.

Sandesh was my son's favourite misti and had to be included in his tiffin or bento box every day. The soft and satiny texture of sandesh varies with the ratio of cheese to sugar. The more cheese in the sandesh, the softer and more velvety it is.

Carrot Kalakand

Cook Time: 12 minutes
Prep Time: 5 minutes
Cooling Time: 1 hour
Makes: 16 pieces

Ingredients:

1 tub (15 oz.) Sargento Ricotta Cheese or grated Paneer
1 can (14 oz.) Carnation condensed milk
1 pkg. (3.2 oz.) Carnation milk powder
1 cup minced carrots
1 tsp. cardamom powder
½ tsp. saffron
¼ cup almonds, blanched and chopped

Directions:

1. Process carrots until finely minced.
2. In a microwave-safe dish, combine all ingredients except almonds until all lumps are smoothed out.
3. Microwave 5 minutes uncovered, take out and mix well, loosening the edges.
4. Microwave 5 minutes uncovered, take out and mix well, loosening the edges.
5. Microwave 2 minutes uncovered, take out, add half the almonds & mix well, loosening the edges. Do this again until center loses all moisture.
6. Press down and flatten the mixture, sprinkle cashews on top and press down firmly.
7. Cover and refrigerate for an hour before cutting into pieces. 
8. Serve chilled.
    

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