Patol Mishti

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Bengalis are renowned for their sweets. Be it east west north or south – the Bengali sweet has its own niche. Not much sweet, yet not too dull – the sweet has the exact quantity of sweetness as it should be to please anybody, and mind it not just the sweet lovers. It is the birthplace of sandesh. Even though rasogolla or rasgulla was not born here in Bengal, but very few people know that.

From sweets dipped in sugar syrups like the rasogolla, pantua, rajbhog to the dry and fried balushai and from soft and mushy steamed sandesh to the milk soaked rasomalai – Bengali sweet has it all.

There cannot be a meal complete without a piece of sweet at the end. A spoonful of chatni, a papad (poppadam) and a sweet is all you need to make the sweet loving Bengali praise your dinner menu.

While milk and milk products constitute more than ninety percent of the main ingredient in sweets. There are exceptions to this rule too. The patol misti, a one of a kind seasonal sweet is prepared with an outer covering of pointed gourd stuffed with khoya and small bits of sugar cubes (michri/mishri/misri) to give a nutty feel to it.

Makes 8 patol misti
Preparation time: 30min
Cooking time: 20min

8 Pointed gourds
200gms khoya
2 generous tablespoon of michri
1 cup sugar
2 cups water
5-6 green cardamom
Silver foil for garnishing (optional)


• Peel the pointed gourd/ patol with the back of a knife.
• Slit open the patol and take out the seeds from the inside, while doing so try not to puncture the outer coat
• Mix the water and sugar together and start boiling
• Let it boil till the sugar dissolves
• Gently place the pointed gourds inside the boiling syrup and boil till the coats get softened, but not absolutely gooey
• Take out, drain the excess syrup and let the coats get completed cooled
• Mix the khoya with the michri and stuff the coats gently with the khoya mixture
• If using the silver foil, wrap the sweets with the foil
• Keep the sweets on the upper rack of refrigerator till before serving

Hot Tips – While boiling the patol, don’t let it touch the base of the pan for long, it will change color then. Also if the syrup starts becoming too thick and caramelizing then pour in more water to make it thin. A syrup of one thred consistency is the best for boiling the pointed gourds. Thicker than that the sugar wont get inside the gourds.

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Strawberry Sandesh

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“Life is uncertain. Eat dessert first.”
-Ernestine Ulmer

Strawberry Sandesh

Strawberry Sandesh

Remember bite that you had craved for at the middle of the night at a place miles away from home? Well, for me its mom’s varied curries, phuchkas and padar dokaner mishti (পাড়ার দোকানের মিষ্টি – sweets from the local sweetshop). If you are from Kolkata, or have any other Bengali affiliation, probably you crave for the same.

If you live outside Bengal, you may find it tough to find any bengali sweet in your neighbourhood. Let alone different types of Sandesh. [You may find Phuchka though. Even if not, home made Phuchka is easy to prepare].

So, here are the simple steps to prepare an exotic variety – Strawberry Sandesh. If you can’t wait to know how to prepare Strawberry Sandesh, you may skip a couple of paragraphs ahead. Or else, read on for its History

History of Sandesh

Bengali cuisine was revolutionized in the 19th century. And the four sweet shops of Kolkata (কলকাতা ) , the then Calcutta) played a major role. These shops were named after their founders – Bhim Nag, K.C Das, Dwarika Ghosh and Ganguram and with these started the history of Sandesh (সন্দেশ).

Of these 4 pioneers, Bhim Nag patronized Sandesh (also referred as sandes, shandesh, sondes). Even after a century, Bhim Nag’s Sandesh is still a don’t-miss-when-you-are-in-Kolkata.

Most popular variety of Sandesh includes kara paker sandesh (কড়া পাকের সন্দেশ ), nalen gurer sandesh (নলেন  গুড়ের সন্দেশ), naram chanar sandesh (নরম ছানার সন্দেশ). Several companies even claim to do R&D in this field, but fresh chana (curd cheese) sandesh still remains a popular name.

The Request

In Cook Like a Bong Facebook page, Anshika requested for the flavored sandes recipe. I took the chance and bought some fresh strawberries from the market and prepared the strawberry sandes. It was an instant hit (it kicked ass!) among all who devoured the sweet.

Makes 10 sandesh

Preparation time: 30min + 1 hour

Cooking time: 20min




  • Full cream milk (Dudh – দুধ): 1 litre
  • Strawberry (স্ট্রবেরি): 150gm
  • Sugar (Chini – চিনি): 3 tablespoon
  • Lemon Juice (Pati lebur ras – পাতি লেবুর রস): 2 tablespoon
  • Water (Jal – জল): 4 tablespoon



  • Boil the milk, as it starts to increase in volume pour in the lemon juice and gently stir with a ladle
  • Chop the strawberries (don’t forget to put in some pieces in your mouth J) and put those in a pan with the sugar and water
  • Cook over low flame with stirring at times so that the puree doesn’t get stick to the bottom of the pan
  • Take out of pan when it turns sticky, keep aside to cool
  • Pour the chana (curd cheese, chhana, chhena) over a thin cloth so that the whey drains out, keep it hanged for 10-15min
  • Take the chana out of the cloth on a big plate, the texture will be a little spongy
  • Press the chana only with your palm and continue till your palm feel oil
Chhana Strawberry mix

Chhana mix

  • Fold in the strawberry puree with the chana
  • Transfer the strawberry mixed chana to the wet cloth and refrigerate for an hour
  • Take the chana out of the fridge and make shapes of your wish, garnish with sliced strawberries
Strawberry Sandesh

Strawberry Sandesh

Hot Tips – Alternately, you can also put the chopped strawberries in a blender and heat the puree with only sugar for 4-5 min or till it thickens. This Sandesh is made with fresh chana, so consume it within 24 hours of preparation.

You can also use calcium lactate to curdle the milk, but I don’t like the smell of it so I prefer using lemon juice.

Further Reading – Kara Paker SandeshCream FudgeCarrot Sandesh

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