Chena Sondesh/Curdle Milk Fudge

While I’m enjoying time with my family in Romania several of my favorite food bloggers (born outside US just like me) are sharing their culinary talents with you. 

Today, I’d like you to welcome Kankana. She’s an Indian, now living in sunny California.
On her blog, Sunshine and smile, she shares mostly Indian inspired recipes from appetizers to main dishes and even desserts all shown in stunning photos. If you’re craving comfort Indian food, Kankana’s blog is the place to start cooking from.
You can follow Kankana on Facebook and on Twitter
Now, please say Hello to my friend Kankana 

 Chena Sondesh/Curdle Milk Fudge


When I offered these to Arvind, he said ‘did you get these from the sweet shop’? I was on cloud 9 and kept blabbering about it to everybody for the next two days :)
Sondesh or Sandesh, as you may call it, is sweet fudge made with milk and it is very popular among Bengalis. It’s usually made during special occasions and at times, just because we want to eat it. You don’t have to struggle much to look for Sondesh in West Bengal. Every restaurant, big or small, and every single sweet shop will sell one or the other variety of Sondesh. Trust me when I say this, you will never get tired of these delicious and soft sweet bites.
Roxana from ‘A Little Bit Of Everything’ requested me to do a guest post and she was hoping if I could share some comfort food with memories from childhood. I did say ‘Yes’ and then immediately started wondering ‘what is my comfort food from childhood’?
Don’t get me wrong.. I don’t have amnesia. It’s just that as a child, I hardly use to enjoy food and eating was more like a torture to me.
Roxana and I started interacting for few months ago and what caught my attention is her ability to bake breads. After a lot of brainstorming I decided to make something sweet for her and her little daughter. Thank you Roxana for giving me the opportunity to share this dish in your beautiful blog.
I really don’t remember what was my comfort food as a kid, but I clearly remember that my Mom used to make Sondesh very frequently. Mom’s Sondesh was very famous among our friends and families and she used to make that with ‘Khoya’. Making khoya at home is a very tedious task. The milk has to be thickened by slow cooking and constant stirring in an open wok. The whole process used to take at-least 2 hours but the final result was always worth the effort.
She would then make tiny balls out of it and I had to press it in a mould to give it a nice fancy shape. It was a fun task and as a kid, it always felt like a proud moment :)
May be someday, I will gain enough patience to make my Mom’s sondesh and share it with you.
Few weeks back, I came across Soma’s recipe on Sondesh, which is a different kind of sondesh made with curled milk ‘Chena’.  It took me back to my childhood days and I decided to make these for Roxana and her family :)
This will make about 10 Sondesh
Ingredients :
    * 1/2 gallon milk (8 cups)
    * 3-1/2 tbs lemon juice
    * 1/2 cup sugar
    * a pinch of saffron threads
    * finely chopped pistachio, for garnish
Directions :
In a deep pan, bring the milk to boil. Remember to stir it occasionally or else the milk will get burnt.
Once it starts boiling, reduce the heat and pour the lemon juice while constantly stirring.
Within 3 to 4 seconds, the milk will curdle and you should see clear green water. At this time, turn off the heat completely. You can drop few ice-cubes in the pan to bring down the temperature.
Let it cool for a minute and then strain it through the cheesecloth.
Wash the collected cheese with cold tap water to remove the lemon flavor.
Tie the sides of the cheesecloth together tightly and hang it somewhere to drain the remaining water from the cheese. This should take about an hour.
Take out the cheese from the cheesecloth and knead for about 10 minutes, or until it’s smooth.
Mix sugar and saffron threads to it and knead for another couple of minutes.
Next, heat a non-stick pan and cook the paneer in low heat for about 15 minutes. Keep stirring constantly and eventually, you’ll see that the color will change to a darker shade.
Take it out and start shaping it while its warm.
I flattened the cheese dough and used a 1-inch cookie cutter to shape it up, but you can use any other shape you like.
These will be soft and very delicate to handle but as they cool down, they will harden a little bit.
Garnish with chopped pistachio and serve!

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    Hello! My name is Roxana and I'm a self-taught baker, wanna-be photographer and the writer behind Roxana's Home Baking, where I share original and adapted scratch recipes. 

Here you'll find no fuss, no hassle easy recipes with ingredients you most likely already have in your kitchen.  Read more ....


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  1. raquel erecipe says

    I would like to try this…delicious and it looks yummy too…I think this is similar to pulburon our native delicacy.

  2. Sandra says

    Great post Kanakana, and awesome guest post Roxana…Kankana is very talented blogger and love her photography and of course recipes. Very well done ladies!

  3. Barefeet In The Kitchen says

    Wow, I have never seen a recipe quite like this. I'm intrigued by it and wondering what it might taste like?

  4. chandhana says

    HI Kankana,

    I did not understand the cook the paneer part.. so we just put the paneer in a hot pan and stir it ? how long should we cook it approx?

  5. Tina says

    Great guest post Kankana! I know the feeling of having something in the back of your mind that you want to make but waiting until right moment. Your pictures are stunning and now I am imagining how awesome these gems must taste! Yum!

  6. Kristen says

    Those photos make me want to reach right in and grab a bite or three of that amazing treat. This is a new one for me. I love the thought of it.

  7. Nami | Just One Cookbook says

    Wow… it's very interesting method to make this milk fudge. I love it. Great guest post Kankana! Of course I enjoyed your stunning photos from top to bottom!! 😉

  8. Aldy @ Al Dente Gourmet says

    Hi Roxana, I come from Kankana's lovely blog. I just love these cute sweet bites. They look absolutely gorgeous :)

    Have a wonderful day!


  9. The Cilantropist says

    Wow, this sounds sooo cool! I have never even heard of these before, but they sound delicious and look beautiful. Thanks for sharing!

  10. Tanantha says

    Beautiful dessert! It's fascinating to see how "we" adopt heritage cuisine to suit your friends and family and also reflect your style!

  11. M D says

    Hi Kankana, I loved this Guest post. Sondesh is surely a comfort food for many like you, including me :) These look sinfully rich and delicious :)

  12. SpicieFoodie says

    Hi Girls:) Wow these look so delicious! The process reminds me of making Mexican cheese plus the sweet ingredients. I will have to try this out. Thanks for sharing Kankana:) Hope you are enjoying your trip Roxana.

  13. kitchenmorph says

    OMG….this one is to die for…the dessert is a killer variety and any time a fave with most Indians mainly by its giddy sweetness i guess!

    thank you Roxana and thank you Kankana for sharing a piece of India here!

  14. Lizzy says

    SO nice to see you here on Roxana's blog, Kankana! Beautiful photos of such a lovely fudge! I think I missed this one last month :)

  15. Priscilla - She's Cookin' says

    Thanks for introducing me to Sondesh – wonderful story and guest post, I'm always intrigued by the foods of different cultures. Congrats on the Top 9!

  16. Elies_Lie says

    Hi kankana this milk fudge will be a healthy great sweet snack for my kids… tq for sharing the recipe:)
    and tq Roxana for sharing the guess post to us… congratz for the top 9 on foodbuzz!! 😉

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