Pista Sandesh brings together the best of Bengali sweets with the rich flavor of pistachios. This traditional dessert starts with fresh paneer made right in your kitchen, then gets transformed into silky smooth squares that practically dissolve on your tongue. The green pistachios add a lovely crunch and beautiful color contrast. I love making these for special occasions because they look so fancy, but honestly, they’re much easier than they appear. Your guests will think you’re a dessert master.
About the Recipe
You should try this recipe because it turns simple ingredients into something truly magical. There’s something satisfying about making paneer from scratch and watching it transform into these delicate sweets. The pistachios give each bite a wonderful texture and nutty flavor that pairs beautifully with the creamy base. Plus, these store well and make fantastic gifts. They’re naturally gluten-free too, so more people can enjoy them at your next gathering.
Why You’ll Love This Recipe
The texture is what really makes these special – they’re incredibly smooth and creamy without being too sweet. I love how the pistachios add little bursts of flavor and that satisfying crunch. They’re elegant enough for dinner parties but simple enough for a weekend treat. The best part? You control the sweetness level, and there are no artificial ingredients. When you bite into one, it melts away leaving just the pure taste of milk and nuts. They also look gorgeous on a plate.
Cooking Tips
Keep the heat low when cooking the paneer mixture – high heat will make it grainy. Don’t skip the hanging step; excess moisture will make your sandesh too soft. Grind the paneer really well for that signature smooth texture. Test if it’s ready by touching the mixture – it should come away from your finger cleanly. Fresh pistachios work best, so avoid any that taste stale.
Serving and Storing Suggestions
This recipe makes about 15-20 pieces and takes roughly 45 minutes total. Serve them at room temperature for the best flavor and texture. They taste great with tea or coffee. Store in an airtight container in the fridge for up to 5 days. Let them come to room temperature before serving for the creamiest experience.
Similar Recipes
- Plain Sandesh
- Kaju Katli (Cashew Squares)
- Rasgulla
- Rasmalai
- Chum Chum
Nutrient Benefits
These sweets provide good protein from the fresh paneer and healthy fats from pistachios. The nuts also add fiber and important minerals like potassium and magnesium. Since you make them fresh, there are no preservatives or artificial colors. The calcium from milk supports bone health, while pistachios contribute antioxidants that are good for your heart.
Pista Sandesh
Ingredients
- 1 1/2 litre Milk - 1 1/2 litres
- 1 cup Sugar - 1 cup
- 25 to 30 Pistachios - 25 to 30
- 1/2 tsp Citric Acid - 1/2 tsp
- to garnish Silver Vark (Silver Foil) optional
Instructions
- Boil the milk in a pan over medium flame.
- Remove from flame and add citric acid.
- Allow it to curdle.
- Pass it through a muslin cloth (or any thin, clean white cloth) and hang it out, so that any excess moisture drips out.
- Squeeze out any excess water and transfer the paneer to a mixer.
- Grind this until smooth without adding water.
- Add sugar and mix well.
- Transfer to a pan over low flame.
- Keep stirring, ensuring the paneer does not change colour.
- When the paneer mixture stops sticking to the pan and has a cream consistency, remove from flame.
- Powder half of the pistachios and add to the mixture.
- Mix well and shape them into small balls or squares.
- Garnish each of the sandesh with a whole pistachio.
- Garnish with silver foil.
- Serve or store it in an airtight container.
Notes
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Frequently Asked Questions
Can I use store-bought paneer instead of making it fresh?
Fresh paneer works much better for sandesh because it’s softer and creamier. Store-bought paneer is often too firm and won’t give you that melt-in-your-mouth texture. But if you must use it, soak it in warm water for 10 minutes first to soften it up a bit.
What if my milk doesn’t curdle properly with citric acid?
Try adding a little more citric acid or switch to lemon juice – about 2 tablespoons should work. Make sure your milk is hot enough when you add the acid. Sometimes ultra-pasteurized milk takes longer to curdle, so be patient and keep the heat on medium.
How do I know when the paneer mixture is cooked enough?
The mixture is ready when it stops sticking to the pan and has a thick, creamy consistency. It should hold together when you stir it and leave the sides of the pan clean. This usually takes 8-10 minutes of constant stirring on low heat.
Can I make these without sugar for a healthier version?
You can reduce the sugar by half, but going completely sugar-free changes the texture greatly. The sugar helps bind everything together. Try using powdered jaggery or a sugar substitute designed for cooking, but expect slightly different results.
1 comment
With Durga Pooja round the corner, this recipe will come in handy. Everybody in my family loves Sandesh. Will try it out. Thanks. 🙂