East Indian Recipes Sweets & Desserts

Aam Sandesh – Another Heart Stealer from Bengal

Bengal always reminds me of numerous varieties of sweets and fish curries. That one sweet comes first to my mind is the milk fudge, Sandesh.

Sandesh or Shondesh, a cottage cheese based sweet popular in regions West Bengal, Tripura and Bangladesh. The best part about making sandesh is, it is very easy to make and its made in different flavours according to the seasons. During summer, it comes with mango flavour, during spring it is prepared with jaggery, and in winters it is made with the sap of date palm. The other interesting fact behind this famous delicacy from Bengal is the structural design given on this sweet. In Bengal, one can find not less than a hundred variants of sandesh.

Picture of Aam Sandesh, A Popular Mango Based Chhena Sweet

This is a fruity flavoured variant of sandesh which I prepared during the summer this year. I made these sandesh with the season’s fruit, mango. Selection of mangoes plays a vital role in preparing this sweet meat. The juicy and pulpy mangoes are the best ones and if you don’t have any moulds to give it a attractive shape, you can just make it like a small ball.

Aam Sandesh

Aam Sandesh – Another Heart Stealer from Bengal Aam Sandesh – Another Heart Stealer from Bengal Print This
Serves: 04 Prep Time: Cooking Time:
Nutrition facts: calories fat
Rating: 5.0/5
( 1 voted )


  • Full Cream Milk - 1000 ml
  • Lemon Juice - 04 tablespoons
  • Mangoes - 01 No (Big)
  • Sugar - 50 gm
  • Cardamom Powder - 01 tablespoon


  1. In a large heavy bottomed pan, heat the milk and bring it to a boil. Add lemon juice and keep stirring it until milk curdles completely.
  2. Strain the milk solids with a muslin cloth. Pour some water over the chhena to wash off the sourness.
  3. Drain away the whey and knead it well for at least 10 mins.
  4. Extract the pulp from the mango.In a blender, add chhena dough, sugar & mango pulp and blend it until it forms a creamy & thick paste.
  5. Cook the mix on medium heat till the mixture thickens and starts leaving the sides of the pan.
  6. Turn off the flame and let the mixture cool for a while.
  7. Grease the sandesh moulds with a little ghee. Take a small lemon size ball and press it on the mould.
  8. Carefully remove it and keep continuing the same for the remaining sweet dough.
  9. Serve them as desserts in a tummy-filling meal.


The Aam Sandesh should be consumed within 24 hours. Do not store them in the fridge. Don’t overheat the mixture to avoid the mix getting completely dry. The same method can be followed for any fruits of your choice.

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Madhurima Chowdhury 3rd January 2019 at 10:21 pm


Sathiskumar Shanmugam 4th January 2019 at 10:07 pm

I knew it! Thank you Madhu!:)


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