Delicious Soft Saffron Sandesh: Celebrate Durga Puja

As Durga Puja and Navratri arrive, the air is filled with the fragrance of incense, the sound of dhak, and of course—the irresistible pull of mithai. Wishing everyone a blessed and joyous festive season filled with light, devotion, and sweetness.

Growing up, some of the most beloved sweets from our local mithai shops were kalakand, rasgullas, boondi ladoos, and pedas. Each had its own charm: rasgullas soaking in syrup, ladoos with their grainy crunch, peda with its melt-in-the-mouth richness, and kalakand with that fudgy, milky bite.

This year, I wanted to recreate that feeling of kalakand but in my own way. Traditionally, Sandesh is made with fresh chenna (paneer), delicately flavored and pressed into soft morsels. However, since time was short and I didn’t have the opportunity to prepare chenna from scratch, I turned to paneer with a slight creative twist. The result? Saffron Sandesh that carries the fragrance of saffron —a shortcut sweet that tastes festive, luxurious, and absolutely satisfying.

Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 6-8

Ingredients

Paneer (grated or crumbled, fresh and soft) 250 g
Icing sugar (adjust to taste) 4 tbsp
Milk powder 2 tbsp
Warm milk 2 tbsp
Few strands of saffron
Crushed pistachios, dried rose petals, or almonds for garnish

Method

Soak the saffron strands in the warm milk and set aside for 10 minutes. This releases its golden color and aroma.
In a non-stick pan, combine paneer, icing sugar, and milk powder. Stir gently over low heat until the mixture softens and starts to come together.
Add the saffron-infused milk and continue stirring until the mixture looks smooth and slightly glossy. Do not overcook—it should stay soft and pliable.
Allow the mixture to cool slightly, then shape into small round or square pieces (you can also press into a greased tray and cut into squares).
Garnish with pistachios or almonds, and let it set for at least 30 minutes before serving.