Sandesh Recipe (Bengali Chhena Sweet)
Make sandesh at home: fresh chhena kneaded smooth and cooked briefly with sugar and cardamom, shaped into soft sweets. Tips so it is never grainy or dry.
Desserts from Pakistan, the Middle East, Turkey, Iran and Bengal: mithai, puddings, kunafa and baklava, all tested at home.
Mithai from Pakistan, kunafa and baklava from the Middle East, saffron puddings from Iran and chhena sweets from Bengal. Every dessert here is tested in a home kitchen, with the exact syrup stage, milk reduction or bake to look for, and a fix for the usual failures.
Recipes developed and tested by Farwa Zeeshan
Jump to
Pakistani mithai
Gulab JamunSoft gulab jamun
JalebiCrisp homemade jalebiMilk puddings and frozen
Middle Eastern and Turkish
KunafaCrisp cheese kunafa
SekerpareSemolina syrup cookiesFrom Iran, Afghanistan and Bengal
Cakes and bakes
Chocolate Spice CakeMoist chocolate spice cakeLearn the technique
Quick answers
Sheer khurma, meethi seviyan, lab-e-shireen, firni and kheer.
Kunafa and baklava, especially during Ramadan.
Sugar syrup boiled until a drop pulled between finger and thumb forms a single thread.
Use a heavy pan, keep the heat low and scrape the bottom often.
Sooji halwa, meethi seviyan or firni.
Every recipe
Make sandesh at home: fresh chhena kneaded smooth and cooked briefly with sugar and cardamom, shaped into soft sweets. Tips so it is never grainy or dry.
Make patishapta: thin rice and semolina crepes rolled around a coconut and jaggery filling. The Bengali winter sweet for Poush Sankranti, soft and never torn.
Make sekerpare: soft Turkish semolina cookies topped with an almond, baked golden and soaked in lemon syrup. Melt-in-the-mouth and never hard or soggy.
Make Turkish delight at home: sugar syrup and cornflour cooked slowly into a soft, chewy rosewater lokum, set and dusted. Tips for the right set, not sticky.
Make Turkish pistachio baklava: thin filo layered with butter and pistachios, baked crisp and soaked in cool syrup. Tips so it stays crisp, never soggy.
Make goosh-e fil: thin Persian fried pastries shaped like elephant ears, dusted with powdered sugar and pistachio. Light, crisp and shattering, never greasy.
Make qottab, the Yazd pastry: tender dough filled with ground almonds, sugar and cardamom, fried golden and rolled in powdered sugar. Tips so they never burst.
Make pashmak: Persian fine sugar floss pulled with toasted flour and butter into silky threads. Step by step method with the sugar stage and pulling tips.
Make faloodeh shirazi: thin rice noodles frozen in rosewater syrup to icy slush, served with lime and sour cherry. A Persian summer dessert from Shiraz.
Make bastani sonnati at home: no-churn saffron and rosewater ice cream with pistachios and frozen cream chips. Rich, golden and never icy, no machine needed.
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