Zafrani Sandesh | How to make Saffron Sandesh

Zafrani Sandesh

Zafrani Sandesh is my choice for Z in the A to Z Bengali Sweet Series. As expected there is no other choice for this letter in the regional language or in English. So the moment I came to plan Z, I immediately thought of Zafrani referring the Saffron Flavoured Sandesh.

While there has been some handful of other Sandesh that I have already featured having this flavour, this Sandesh is only with just Saffron in more quantity. It hits you with that mild aromatic sweetness along with a tart sweet so unique of saffron strands. I wanted to keep this version with just this flavour, and hence didn’t use any nuts as well.

So each bite into this Sandesh will remind you of the rich saffron and freshness of the freshly kneaded chhana gets highlighted.

We have reached the last post in the series and as always, I can’t believe we have completed a whole month so quickly. It has been particularly easy for me this time. Mostly I am in so much hurry cooking in the last moment, changing list and the usual stuff. I was so elated when I picked up this theme and couldn’t wait to share with the world! A sense of achievement that comes when you have something worth enjoying, is something so different.

I hope all of you enjoyed this journey as much as I enjoyed the planning and cooking.

As with all Paneer Based Bengali Sweets, you need to make fresh soft Paneer/Chhana. Since this is blended you need not knead it fine as with the rest of the Sandesh types.

How to Make Soft Homemade Chhana for Bengali Sweets

How to Knead Chhana for Soft Bengali Sweets

In this A to Z Bengali Sweets for Protein Rich dishes:

A for Aam Sandesh
B for Bhapa Sandesh
C for Channar Puli
D for Danadar
E for Elixir Sandesh
F for Fruit Sandesh
G for Gajarer Sandesh
H for Hot Chocolate Sandesh Truffle
I for Ice Cream Sandesh
J for Jilapi
K for Khirkadam
L for Lyangcha
M for Malai Sandesh
N for Nikhuti Payesh
O for Orange Sandesh
P for Pantua
Q for Quick Rasmalai
R for Rasgulla
S for Sita Bhog
T for Tota Puli
U for Utshob Sondesh
V for Vino Sandesh
W for White Chocolate Sandesh Truffle
X for X’citing Dark Chocolate Sandesh Truffle
Y for Yogurt Frozen Sandesh

Step by Step Pictures for making soft chhana for Bengali Sweets


Zafrani Sandesh | How to make Saffron Sandesh

Ingredients Needed

1 cup Paneer / Chhana / Cottage Cheese
1/2 cup Sugar powdered
2 to 3 pinches Saffron Strands
2 tbsp Milk warm

Make the soft paneer/chhana that’s required for making Bengali Sweets
Once you drain the excess whey water, transfer to a plate/wide bowl.
Knead it for about 15 to 20 mins to get soft and smooth chhana.
Take the chhana after kneading and mix with sugar.
Soak the saffron in warm milk. Save few stands for garnish in the end.
Heat a nonstick pan, add the chhana along with saffron milk and the sugar if required.
Cook for 4 to 5 mins. We are not supposed to cook for long as chhana can crumble.
This should be just enough for us to mold it into shapes.
Remove, press a teaspoon of chhana into a square shaped molds. Garnish the top with saffron strands
Refrigerate for 30 mins. Serve chilled.

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Zafrani Sandesh | How to make Saffron Sandesh
Zafrani Sandesh is a Bengali sweet made with fresh paneer/chhana with rich saffron strands. A simple Sandesh so delicious with the rich aromatic saffron.
Zafrani Sandesh
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Sweets
Cuisine Bengali
By Cook Method Stovetop
Occasion Diwali, Festival Meal
By Diet Protein Rich
Prep Time 10 minutes
Cook Time 15 minutes
Servings
pieces
Ingredients
Course Sweets
Cuisine Bengali
By Cook Method Stovetop
Occasion Diwali, Festival Meal
By Diet Protein Rich
Prep Time 10 minutes
Cook Time 15 minutes
Servings
pieces
Ingredients
Zafrani Sandesh
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Make the soft paneer/chhana that's required for making Bengali Sweets
  2. Once you drain the excess whey water, transfer to a plate/wide bowl.
  3. Knead it for about 15 to 20 mins to get soft and smooth chhana.
  4. Take the chhana after kneading and mix with sugar.
  5. Soak the saffron in warm milk. Save few stands for garnish in the end.
  6. Heat a nonstick pan, add the chhana along with saffron milk and the sugar if required.
  7. Cook for 4 to 5 mins. We are not supposed to cook for long as chhana can crumble.
  8. This should be just enough for us to mold it into shapes.
  9. Remove, press a teaspoon of chhana into a square shaped molds. Garnish the top with saffron strands
  10. Refrigerate for 30 mins. Serve chill.
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9 comments

  1. This entire series is absolutely fantastic , a great learning experience. Somehow Z for Zafrani Sandesh was what I was expecting … it is hard with these tail alphabets .
    You have completely floored me with these sweets , what a beautiful challenge , enjoyed each and everyday of these Bengali Sweets . Kudos !

  2. Seriously i learned so many Bengali sweets through u Valli, you simply rocked gal. Dunno how you have managed to come up with different sweets. Kudos to u. And this Zafrani sandesh looks absolutely rich with a pleasant colour. Lovely sweet to finish the mega marathon.

  3. Zafran is one ingredient that would make anything fancy. Those sandesh looks absolutely incredible. Loved you entire Bengali sweet seines and bookmarked all.

  4. I have thoroughly enjoyed this journey with your bengali sweets. As I have been saying; hats off to you for your idea and efforts. Z for Zaffrani sandesh was kind of obvious and you have implemented it perfectly.

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