Shandesh (Cheese Fudge from Bangladesh)

5 from 1 vote

Shandesh is creamy cheese fudge from Bangladesh that is then flavored with cardamom, pistachio, and saffron to make an amazing delicacy!

Course Dessert

Cuisine Bangladesh

Prep Time 0

Cook Time 20

Resting Time 1

Total Time 1 20

Servings servings

Calories 69kcal

In a large pot, boil the milk on the stove, stirring continuously to keep it from burning.
When the milk boils, take the pot off of the heat, and add ⅓ cup water. Let the mixture cool for 4 minutes.
Add the lemon juice a little at a time. The milk will start to curdle. let the mixture rest for about 5 minutes to give the milk time to curdle fully. You will see the whey begin to separate.
Line a strainer with a cheesecloth and pour the mixture into the strainer (we will now call the remainder in the cheesecloth the "chena"). Use cold water to thoroughly rinse the chena so that it does not taste of lemon.
Wrap the cheesecloth up and squeeze out all extra liquid. Tie the ends of the cheesecloth together and hang the chena for about one hour, until all of the liquid is gone (I hung it from my faucet).
After an hour, remove the chena and begin to knead it thoroughly with your hands until it becomes soft and smooth (about 5-6 minutes).
Add the powdered sugar and continue kneading the chena.
Put a nonstick pan on low heat. Put the kneaded chena mixture in the pan. Cook until the mixture begins to leave the sides of the pan (about 3-4 minutes). If you cook it for longer, it will begin to be grainy again.
Transfer to a plate and let it cool for about 15 minutes. Add the cardamom and mix.
Form into small balls. Top the balls with the pistachios and saffron and enjoy! Keep cooled.

Recipe adapted from CookwithManali.com