October 21, 2026
Sandesh
Servings:
24
Difficulty:
This dairy free sandesh uses soy milk to mimic the creamy texture of freshly made paneer. It is slightly more labor intensive but the end product is worth the effort.
Why you will love this recipe
Dairy-free and suitable for vegan diets. This sandesh uses soy milk instead of cows milk, making it suitable for people who cannot tolerate dairy.
Supports a healthy heart. By using soy milk, you reduce the saturated fat content of the sweet and add a boost of plant protein which has been shown to help reduce LDL cholesterol levels.
Made with less than 10 ingredients. This simple recipe only requires 5 ingredients, with each one made to shine in flavor and taste.
Ingredients
4 cups unsweetened soy milk
1 lemon
1/2 cup finely ground jaggery
1 tsp rose water
Pumpkin seeds or almonds, for topping
Method
MAKE SOY MILK CURDS. Heat soy milk in a large pot over medium heat. When it comes to a boil, reduce heat and add the juice of the entire lemon. Turn off heat. Let mixture sit until it curdles, about 5 minutes.
STRAIN. Line a strainer with cheesecloth. Pour curdled milk into lined strainer. Let all the "whey" drain out. Depending on your strainer and how much milk you used, this could take between 30 and 60 minutes. You want the mixture to be as dry as possible.
KNEAD SANDESH. When curds are dried, add to a medium bowl. Knead for a few minutes to remove any clumps. Add half of the jaggery and mix well. Add the remaining jaggery and mix until completely incorporated. The mixture should look like a light brown buttercream.
COOK. Add the sweetened curds to a pan over medium heat. Spread so that it cooks evenly. Cook until it starts to become rubbery and pulls away from the pan, about 7 minutes. Remove from heat and place in a bowl to cool.
SHAPE. Pinch a small piece of the mixture. Roll into a ball then flatten into a thick circle. Repeat with remaining mixture. Top each piece with a pumpkin seed or almond.
SERVE. Chill sandesh until ready to eat. Be careful when picking them up, they can be delicate.
Frequently Asked Questions
Can you make sandesh dairy free? Yes, by using soy milk you can replicate sandesh. I would not recommend any other plant milk since they do not have the protein content required to form the curds.
What sweetener should I use for making sandesh? The recipes I saw used jaggery or cane sugar. You could also use date sugar or coconut sugar. Avoid a liquid sweetener since it will add too much moisture, and a non nutritive sweetener may impart an off-putting taste.
How can I store sandesh? These can be stored in a single layer in the fridge for up to a week. I found that they firmed up and were easier to eat the next day.