| 词条 | Sandesh (confectionery) |
| 释义 |
| name = Sandesh | image = Sandesh_-_Oberoi_Grand_-_Kolkata_2013-05-23_8046.JPG | image_size = 290px | caption = Assortment of sandesh from Kolkata, India | alternate_name = | country = Bengal | region = Indian subcontinent | national_cuisine = Bangladesh, India | creator = | course = Dessert | served = | main_ingredient = Chhana / paneer, sugar, jaggery (gur), condensed milk | variations = Nolen gure sandesh, narom pauk sandesh, koda pauk sandesh, various flavorings | calories = | other = }}Sandesh ({{lang-bn|সন্দেশ}} Shôndesh; {{lang-syl|ꠢꠣꠘꠖꠦꠡ / হান্দেশ}} Handesh; {{lang-hi|संदेश}}) is a dessert, originating from the Bengal region in the eastern part of the Indian subcontinent, created with milk and sugar.[1]{{better source|reason=Any website can claim to be an authority on cooking; there must be more scholarly sources for this.|date=November 2016}} Some recipes of Sandesh call for the use of chhena or paneer (which is made by curdling the milk and separating the whey from it) instead of milk itself.[2] Some people in the region of Dhaka call it pranahara (literally, heart 'stealer') which is a softer kind of sandesh, made with mawa and the essence of curd.[3] HistoryA sweet dish by the name sandesh is mentioned in medieval Bengali literature, including Krittibas' Ramayana and lyrics of Chaitanya. However, the ingredients of this original dish are not known.[4] This dish was most likely different from the modern chhena-based sandesh, being made of solidified kheer.[5][6] It is hard to determine when exactly sandesh started referring mainly to the chhena-based sweet instead of the kheer-based sweet. But it is known that by the second half of the 19th century, sandesh commonly referred to the chhena-based sweet.[7] The Portuguese influence may have led to introduction of cheese (i.e. chhena) in sixteenth century.[4] PreparationSandesh can be made with the use of chhena or cottage cheese. The simplest kind of sandesh in Bengal is the makha sandesh (makha = kneaded). It is prepared by tossing the chhena lightly with sugar over low heat. The sandesh is essentially hot, sweetened chhana. When shaped into balls, it is called kanchagolla (kancha = raw; golla = ball). For more complex and elaborately prepared sandesh, the chhana is dried and pressed, flavored with essence of fruits, and sometimes even colored, and cooked to many different levels of consistencies. Sometimes it is filled with syrup, blended with coconut or kheer, and molded into a variety of shapes such as conch shells, elephants, and fish. Another variant is nolen gurer sandesh, which is made with gur or jaggery. It is known for its brown or caramel colour that comes from nolen gur. References1. ^Sandesh 2. ^{{cite book |author=Nirmal Sinha |year=2007 |chapter=Chhana |editor=Y. H. Hui |title=Handbook of Food Products Manufacturing, 2 Volume Set |url=https://books.google.com/books?id=dZdhkaR9NzoC |volume=Volume 2 |publisher=John Wiley & Sons |page=643 |isbn=978-0-470-11354-7}} 3. ^{{cite book |editor=Ken Albala |editor-link=Ken Albala |date=2011 |title=Food Cultures of the World Encyclopedia |url=https://books.google.com/books?id=zG1H75z0EYYC&pg=RA2-PA34 |volume=Volume 1: Africa and the Middle East |location=Santa Barbara, Calif. |publisher=Greenwood |page=34 |isbn=978-0-313-37627-6}} 4. ^1 {{cite book |author1=Meenakshi Das Gupta |author2=Bunny Gupta |author3=Jaya Chaliha |year=2000 |title=Calcutta Cookbook: A Treasury of Recipes From Pavement to Place |url=https://books.google.ca/books?id=NQltAwAAQBAJ&lpg=PT338 |publisher=Penguin UK |page=338 |isbn=9789351181491}} 5. ^{{cite book |url=https://books.google.ca/books?id=tuor2vcVtiQC&lpg=PA57 |title=Milk - Beyond the Dairy: Proceedings of the Oxford Symposium on Food and Cookery 1999 |editor=Harlan Walker |publisher=Oxford Symposium |year=2000 |page=57 |isbn=978-1-903018-06-4}} 6. ^{{cite book |author=Michael Krondl |year=2011 |title=Sweet Invention: A History of Dessert |url=https://books.google.ca/books?id=gN6ySQnUnfwC&lpg=PA53 |publisher=Chicago Review Press |pages=55–59 |isbn=978-1-55652-954-2}} 7. ^{{cite book |author=Chitrita Banerji |author-link=Chitrita Banerji |year=2006 |title=The Hour of the Goddess: Memories of Women, Food, and Ritual in Bengal |url=https://books.google.ca/books?id=NPYvGv7ER4sC&lpg=PP6 |publisher=Penguin |pages=117–120 |isbn=978-0-14-400142-2}} External links{{commons category|Sandesh}}
4 : Bengali cuisine|Indian desserts|Sweets of West Bengal|Bangladeshi desserts |
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