In Bengal, any event, social or religious, and even daily satiation of the sweet tooth, is incomplete without mishti (Bengali sweetmeats). Sandesh, a quintessential Bengali sweet, holds a special position in the heart of Bengal’s culinary landscape. With delicate texture and subtle sweetness, sandesh is more than an exotic dessert, embodying culture. It is an essential component of festive fare, and has over centuries evolved into an art. Made mostly of chhena (cottage cheese) and sugar, this confectionary marvel carries the spirit of traditions, a staple in celebrations of religiosity, family, and basically any special occasion of the Bengalis.
Source – Nestle Professional India
History and Development
Sandesh has its origin in ancient Bengal. It was made with solidified milk and sweetened using date palm jaggery. From historical references, a precursor to Sandesh is traced in an earlier form called ‘kheer’ or ‘puri’ of medieval Bengal. A sweet preparation called ‘sandesh’ is mentioned in some medieval Bengali literature like Krittibas‘ Ramayana and lyrics of Chaitanya Mahaprabhu. This dish was apparently identical to solidified kheer, thus differing from the contemporary sandesh based on chhena. By the late 18th and early 19th century, introduction of the Portuguese cheese-making techniques allowed Bengali confectioners to start preparing Sandesh with chhena as base ingredient, giving Sandesh into the form it presently holds. It is difficult to establish just when exactly the term “sandesh” began to refer mainly to this chhena-based sweet as opposed to a kheer-based sweet.
Source – Wikipedia
19th century Bengal, going through an era of reform and renaissance, witnessed a radical transformation in the society. That is the time when sweet shops in Kolkata burgeoned, where expert confectioners took smart entrepreneurial decisions by tapping into people’s love for mishti. In 1826, Paran Chandra Nag founded the most popular house of sandesh in Kolkata, Bhim Chandra Nag (named after his son) at Bowbazar. With patrons including Bengali visionaries like Sri Ramakrishna, Rani Rashmoni and Ashutosh Mukherjee, it became renowned for inventions like Ledikeni (a deep fried sweet dipped in sugar syrup) and Ashubhog Sandesh (named after Ashutosh Mukherjee). By the middle of the 20th century, Sandesh was already a household name with big sweet shops as well as small home-based confectioners presenting innovative versions of this classic sweet.
Source – Wikipedia
Sandesh became an embodiment of the Bengali pride during the British colonial period. Famous sweet makers like Bhim Chandra Nag and Nakur Chandra Nandy contributed novelty to the sandesh by experimenting with several flavors, textures, and presentations. The Gupo/Gufo style of sandesh from Guptipara is considered by some to be the “first branded sweet of Bengal”. With time, varieties of this beloved sweet increased with incorporation of ingredients like saffron, rosewater, and pistachios, and even chocolate. It is now not merely a sweet, but a testimony of Bengal’s culinary craftsmanship. Interestingly, some old sweet shops in Kolkata still follow the secret family recipes passed from ancestors to descendants, preserving the authentic taste and legacy.
Source – Scratching Canvas
Method of Preparation
Traditionally, Bengal’s sweetmeat makers were called “moyra”. Sandesh is made with using chhena or paneer. The most basic type of sandesh called makha sandesh (makha, which means ‘kneaded’) is made by tossing the chhena lightly with sugar over low heat. When it is shaped into balls, it is called Kanchagolla (kancha, meaning ‘raw’ and golla, meaning ‘ball’). For more complex, elaborately prepared sandesh, the chhena is dried, pressed, flavored with fruit, sometimes colored, and cooked to many different consistencies. It is also often filled with syrup, blended with coconut or kheer, and molded into a variety of shapes such as conch shells, elephants, and fish.
Source – Mithai Kolkata
Motifs and Symbolism
Sandesh is often imbued with symbolic meanings pertaining to both religious worship and social customs.
Religious Symbolism – Sandesh, during Durga Puja, Lakshmi Puja, and Saraswati Puja, is used as an offering to the deities. The icons aspired in conch shell form replicate the indispensability of the conch during religious ceremonies in Bengal. Some are embossed with designs or images of the deity that merge culinary art with religious faith.
Source – Scratching Canvas
Floral, Animal and other Nature-Inspired Motifs – Flowers have always appealed to human aesthetics and various floral designs carved on sandesh – from roses and lotuses to more simplistic floral patterns. Leaves and vines are also featured. The fish, signature staple in Bengali diet and daily life, is often depicted too. Animals like elephants are also commonly used motifs.
Source – Wikipedia
Celebration and Hospitality – Sandesh symbolizes celebration and hospitality. It is a customary gift on weddings, childbirth, and other auspicious moments. Presentation of sandesh in ornate boxes or traditional packaging and sal leaf plates is considered an act of goodwill and love and showcases Bengali aesthetic sense and values. During festivities, neighbors in rural Bengal will often exchange plates of homemade sandesh, enhancing community relations.
Source – Wikipedia
Artistic and Cultural Expression – Over the years, Sandesh has been transformed into a medium of artistic expression. Confectioners experiment with color, texture, patterns. These artistic renditions highlight the fusion of culinary skill and creative presentation, turning Sandesh into an edible work of art. Modern sweet shops have also introduced themed Sandesh collections, catering to specific events or celebrations with creative motifs.
Variation and Innovations
The art of sandesh-making has witnessed many seasonal and regional adaptations. The sweet shops in Kolkata are known for special signature creations, like the ‘Abar Khabo Sandesh’, which has creamy stuffing. The ‘Nolen Gurer Sandesh’, which uses fresh date palm jaggery, is an extremely popular winter delicacy, and has become an iconic Bengali dessert.
Source – Motions and Emotions
One of the earliest and most unique innovations was in 1818 by Surya Kumar Modak who created an oasis by pouring rose-syrup inside the solid sandesh. This was called Jalbhora. In summer, the liquid filling is mango pulp or rose water and in winter, the filling is nolen gur. Some creative chefs have started making their version of fusion Sandesh over the last few years with flavours like orange, blueberry, and even matcha to cater to new-age palates. These contemporary versions that, while maintaining the essence of sandesh, reveal the adaptability of this traditional Bengali confection to changing culinary trends.
Source – Peekncook
Current Status
In Bengal, sandesh continues its command over the local sweetshops and homes. Current market has abundant varieties, from the very traditional one called ‘Nolen Gurer Sandesh’ to the fusion flavors like chocolate, mango, saffron-blended and also baked versions. Sugar-free options for diabetic and health-conscious individuals are gaining popularity.
Source – Food Trails
Sandesh making has also found its place in restaurants for culinary workshops, attracting food enthusiasts who come in to know the tricks of the trade. Sandesh comes to find its way into the world these days via many food bloggers and YouTube channels. Most recently, the Nolen Gurer Sandesh has been awarded the Geographical Indication (GI) Tag in April 2025.
Source – Dassana’s Veg Recipes
The contribution of artisan sweet shops and renowned confectioners like Balaram Mullick & Radharaman Mullick and KC Das in globalization of sandesh is worth noting. Now, with online delivery facilities, sandesh is reaching homes in Bengal and sweet-loving Indians residing in other parts of India and even abroad. Bengali sweet shops are branching out to other countries, for example, London, New York, Dubai, making a mark in global culinary circuit.
Source – t2ONLINE
References in Popular Culture
Bengali literature, cinema as well as music, frequently refers to the legacy of Sandesh. It is celebrated with references of Sandesh by illustrious Bengali writers, such as Rabindranath Tagore and Sarat Chandra Chattopadhyay. In Satyajit Ray’s films, the scenes of family gatherings and other occasions often depict platters of Sandesh. Sandesh has defined home and childhood memories in modern popular culture.
Source – Archana’s Kitchen
In advertisements, nostalgic writings, and food literature, this motif recurs. It has also featured outside Bengal – in Indian English literature and culinary documentaries – signifying the simplicity and grace that would characterize Bengali cuisine . In Bengali television serials and web series, Sandesh is often used as an object of prop to define family warmth and tradition while adding emotional depth to visual storytelling.
Source – Mirchi
Conclusion
Sandesh is not merely a confection but encapsulates the culinary embroidery, cultural symbolism, and evolving creativity of Bengal. From plain milk-based offerings to artistic gourmet experiences, its evolution portrays a timeless attraction. Whether enjoyed during a certain festive occasion or simply relished as an everyday treat, Sandesh always manages to find a cherished seat in the hearts of the Bengalis and those with a sweet tooth anywhere in the world.
Source – Foodie Trail
Sources –
https://kitchenofdebjani.com/2018/11/know-your-shondesh-history-of-bengali-sandesh/
https://onlinelibrary.wiley.com/doi/10.1155/2023/5008420