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–+ servings
Pineapple Sandesh

Pineapple Sandesh: A Tropical Twist on Classic Indian Sweets

Pineapple Sandesh is a delightful Bengali dessert combining creamy cottage cheese and sweet pineapple, perfect for celebrations.
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 pieces
Course: DESSERTS
Cuisine: Indian
Calories: 152
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chenna
  • 1 liter Whole Milk Fresh whole milk is key for a rich chenna; avoid low-fat versions for best results.
  • 2 tablespoons Vinegar or Lemon Juice Dilute with water for optimal curdling.
For the Mixture
  • 2 tablespoons Cornstarch Provides a smooth texture and helps bind the chenna; can use arrowroot as a substitute.
  • 4 tablespoons Sugar Sweetens the sandesh; adjust to taste or explore natural sweetener options.
  • 1 teaspoon Cardamom Powder Adds a unique aromatic flavor; use freshly ground for best taste.
For the Topping
  • 4 slices Pineapple Slices Juicy, fresh fruit that serves as the delightful base; canned versions can be used.
  • 1 pinch Saffron Soaked in milk to enhance aroma and color; can replace with saffron essence.
  • 2 tablespoons Pistachios Slivered for a crunchy garnish; can swap for almonds or favorite nuts.
  • as needed Edible Flowers Optional for beautiful presentation; lavender or other edible blossoms add a lovely touch.

Equipment

  • heavy-bottomed pan
  • cheesecloth
  • mixing bowl
  • Serving Platter

Method
 

Preparation Steps
  1. Start by pouring whole milk into a heavy-bottomed pan. Heat it over medium flame, stirring occasionally until it comes to a gentle boil.
  2. Once the milk is boiling, slowly add diluted vinegar or lemon juice, stirring gently until the milk curdles perfectly.
  3. Line a bowl with cheesecloth and pour the curdled milk into it. Rinse the curds under cold water to wash away any acidic taste.
  4. Gather the edges of the cheesecloth and hang it for about 20 minutes to drain further without losing moisture.
  5. Transfer the curds to a plate and knead them for 5-7 minutes until a smooth, creamy consistency is achieved.
  6. Mix in sugar, cornstarch, and cardamom powder. Knead this mixture for another 5 minutes until well combined and smooth.
  7. Transfer the mixture to a pan over low-medium heat, stirring continuously until it forms a soft ball, about 4-5 minutes.
  8. Allow it to cool briefly, then shape portions into balls and press gently onto slices of pineapple.
  9. Decorate with soaked saffron strands, slivered pistachios, and edible flowers.
  10. Refrigerate for 30 minutes, serve chilled, and enjoy!

Nutrition

Serving: 1pieceCalories: 152kcalCarbohydrates: 18gProtein: 4gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 60mgPotassium: 120mgFiber: 1gSugar: 10gCalcium: 120mg

Notes

Use fresh whole milk for best results and avoid overworking the chenna. You can customize garnishes to your liking.

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