Sandesh – Varieties, Preparation Methods, Quality, Packaging, and Shelf Life

Introduction to Sandesh – A Traditional Milk-Based Sweet

Sandesh is a popular chhana-based Indian sweet primarily from West Bengal, known for its smooth texture and rich flavor. It is crafted from bovine milk chhana, which provides a soft body and uniform grain distribution. The most preferred coagulating agent for chhana production in Sandesh making is citric acid.

Soft variants like Kachagolla are made from sweetened chhana and molded into appealing shapes. Natural sweeteners such as sugarcane jaggery, date palm jaggery (Nolen Gur), and fruit essences like jackfruit, rose, and citrus enhance the sensory profile.

This milk-based product is nutritionally rich, comprising milk proteins, lipids, and carbohydrates, and is a subject of attention among food consultants and food processing consultants for value-added dairy product development.

Major Varieties of Sandesh

1. Raw Grade (Kachagolla)

Moist appearance
Chhana-like flavor
Soft body with a grainy texture

2. Soft Grade (Naram-Pak)

Most widely consumed variety
Smooth and cohesive body
Low sugar, high moisture content
Evenly distributed fine grains

Step-by-Step Method of Preparation – Naram-Pak Sandesh

A high-quality soft-grade Sandesh is prepared using the following method:

Chhana is kneaded to a smooth paste using a mechanical blender.
30–45% sugar is added to part of the chhana.
The mix is heated to 75°C, stirred, and scraped until a pat is formed.
The remaining chhana is added, and optional flavors or colors are mixed in.
The pat is molded into various traditional or artistic shapes.

This preparation method is of great interest to food manufacturing consultants and dairy technologists aiming to optimize traditional processes.

Chemical Composition of Sandesh

Soft-grade Sandesh typically contains:

High moisture and milk solids
Moderate sugar content
Hard-grade Sandesh has:
Low moisture
Higher sugar concentration
Denser texture

Texture Profile of Sandesh

Hard-grade: Crumbly, gritty, chewy with large grains
Soft-grade: Smooth, cohesive, soft, fine-grained
Buffalo milk Sandesh: More gummy and springy
Cow milk Sandesh: Preferred for better texture and flavor

These properties are critical for food quality consultants working on sensory evaluation and consumer acceptability studies.

Key Factors Affecting Sandesh Quality

1. Fat Content in Milk

Ideal fat: 4% in cow milk
Below 2%: Dry appearance and coarse texture
Proper fat ensures rich texture and flavor

2. Moisture & Sugar Levels

Soft-grade: High moisture, low sugar
Hard-grade: Low moisture, high sugar
30% sugar yields optimal sweetness and texture
Moisture facilitates faster sugar dissolution, improving energy efficiency

These are valuable insights for professionals in food technology consulting.

Packaging and Shelf Life of Sandesh

Common packaging materials:

Folding paperboard cartons
Polystyrene containers
High-density polyethylene (HDPE) bags
Nylon-6 pouches
Tin cans

Shelf life considerations:

At 30°C, 70% RH: ~5 days shelf life
At 7°C, 90% RH:
~30 days in paperboard cartons
Up to 45 days in tin cans

Flavor degradation is the primary factor affecting shelf life. These insights are relevant for food industry consultants optimizing distribution and packaging strategies.

Conclusion

Sandesh is not only a beloved traditional dessert but also a high-potential value-added dairy product. For businesses and startups in the dairy sector, understanding its varieties, preparation techniques, and packaging methods is essential for successful product development. Food consultants, food processing consultants, and technology advisors can use these insights to innovate or scale Sandesh production while maintaining its quality and cultural authenticity.

PMG Engineering | Build World-Class Food Factories | Article | Sandesh – Varieties, Preparation Methods, Quality, Packaging, and Shelf Life