Go Back
Print
khirer kheerer sandesh

Bengali Kheerer / Khirer Sandesh

Bengali kheerer sandesh is delicious melt in mouth reduced milk fudge.

Course Sweet Dish
Recipe Cuisine Bengali
Keyword Kheerer sandesh, khirer sandesh, khoya sandesh
Prep Time 5 minutes
Cook Time 2 hours
Servings 20 Piece

Recipe Ingredients

  • 2 l Full Cream Milk
  • 1 1/4 Cup Powdered Sugar (adjust sugar according to taste)
  • 1/2 tsp Cardamom powder (See note)
  • Ghee, melted as required

Recipe Instructions

  1. Bring the milk to a rolling boil in a heavy bottom pan.

    I prefer to use non stick or hard anodized pan to make khova. This will ensure that the milk will not get burned at any stage.

  2. Lower the flame and keep simmering the milk on low heat till it reduces to its one third of its volume.

    To reduce 2 l milk it will take around 2 hours.

    Keep stirring in between. This step is crucial and will need lots of patience and constant monitoring.

  3. Towards the end stage, add the powdered sugar in batches.

    Keep mixing it vigorously . Sugar should be mixed evenly and properly. Hence use of powdered sugar is better.

  4. Sprinkle the cardamom powder and mix it nicely.

    At this stage the khova should easily comes out off the pan and should be non sticky.

    You can drizzle little ghee on the khova at this stage now.

  5. Take a small pinch of the khova and check if it is sticking to the fingers. If yes, then cook it little more till the khova should not feel sticky.

    This step is important. Else you wont be able to make sandesh.

  6. Allow the reduced milk / khova to cool till it feel warm to touch. Do not cool it down completely. If it is too cold you wont be able to mould it into sandesh.

  7. Grease the sandesh moulds with the melted ghee. You can also use a brush to do the same, which will take care that the designs of the moulds are well greased.

    That will give you better imprint of the designs.

  8. Now divide the reduced milk into equal portions. Take one portion and gently press over the mould. Shape accordingly to the shape.

    Let the khova rest on the mould for 30-40 seconds and very gently de mould the sandesh on a greased plate.

  9. This will come perfect with little practice.

    Once done allow the sandesh to rest for 2-3 hours at least.

  10. Once done, place the kheerer sandesh in a single layer in a box and store it at room temperature.

How to Store Kheerer sandesh

  1. Khirer sandesh stays good at room temperature easily upto 1 week.

    If you are making this in large quantity, say 30-40 (like I do), then keeping them in a single layer in a box is not feasible.

    So I place the kheerer sandesh in multiple layers in a box by putting a layer of muri / murmura / puffed rice in between every layer of sandesh.

Recipe Notes

Usually for offering and puja purposes, black elaichi or cardamom is used for kheerer sandesh. You can use edible camphor too.