Rose Sandesh is a colorful twist to the evergreen Bengali Sweet recipe. This no-bake easy dessert/mithai can brighten up any festival or party!
Plus, it can literally be made in 15 minutes! Save this recipe, it's a keeper!
If using frozen paneer, transfer it to the fridge the previous night. On the next day, let it thaw over the countertop till it softens. Then grate or crumble paneer.
Transfer to a mixing bowl. Add powdered sugar to it.
Then add cardamom powder.
Mix it all together.
Transfer the contents to a mixer grinder jar. Add rose syrup and pulse for 10 seconds or until smooth. This is just to bring the mixture together evenly.
Transfer the mixture back to the mixing bowl. Shape them into your desired shape and place them on a platter.
Refrigerate it for 30 minutes and then serve this easy no-bake dessert.
You can shape this mixture as desired. Feel free to use different molds or shape them with your hands. Get creative! I shaped them as lemon-sized balls and then flattened them lightly. Place an almond or pistachio in the center.You can also garnish them with dried rose petals to make this Rose Sandesh mithai look even more visually appealing.You can also make them 2-3 days in advance and store them in the fridge. They also make great gifts for the holidays.Ensure that the paneer is soft when you begin the recipe. That is key. If the mixture turns dry, just add a few drops of milk. If it becomes too thin, add some more paneer and grind it until smooth. While I have not tried it, but Ricotta cheese is a great substitute for paneer because of its similarity in texture. You will need to cook it with condensed milk, sugar, and cardamom to get the desired consistency. If you don't want to use rose syrup but still want this beautiful color, you can add beetroot juice/powder or organic pink food color.Want to use homemade paneer?If you have the time and enthusiasm, you can prepare paneer from scratch and then use it to make this Bengali sweet. The taste is amazing when it's made using homemade paneer. However, in that case, cook the paneer in a pan to remove the raw flavor. It should become softer and come together to form a dough. Also, ensure that the milk you use to make paneer is full-fat.Freshly made paneer or chenna is best for this recipe. However, even store-bought paneer is fine and that is what I always use to make this famous Bengali sweet. Sugar alternativesIn place of powdered sugar, you can use any other variety. However, keep in mind the color may change a bit if using jaggery powder, palm sugar, or brown sugar.Also, powder it first. It will then easily mix with the paneer. You may also try adding honey. But add it gradually till it reaches the desired level of sweetness. Alternate flavoringInstead of rose flavor, you can give it many alternate flavorings. Add 2 tablespoons of mango pulp and make Mango Sandesh.Similarly, you can add cocoa powder/chocolate sauce to make Chocolate Sandesh or add Khus syrup to make Khus Sandesh! The options are many, so feel free to get creative.In fact, if you are making this dessert for a festival like Holi, then you can prepare a mix of all these flavors. It would be a visual treat for all that's perfect for this colorful festival. BTW, you can also make it plain without adding any flavoring. That is actually the basic recipe. How to store them?You can store them in the fridge, in an airtight container. They stay well for a week. You may also freeze them if needed. Just thaw to room temperature and serve. Can you make it vegan?I am yet to veganize this Rose Sandesh recipe. Since paneer is a dairy product, this mithai is not for vegans. While I haven't tried it, you can use soft tofu or sweet potato along with almond flour and coconut. Mash and saute them along with sugar and cardamom till they are well combined. Add any flavoring ingredient like rose syrup or mango pulp. Mix and then shape them as desired.