chandrapuli sandesh recipe with step by step pictures- chandrapuli, a lemon yellow colored, half-moon shaped coconut sandesh, is one of my favorite Bengali sweets. Since my childhood, I’ve seen this coconut sandesh, basically available during our biggest festival Durga Puja.
Coconut is not an only ingredient for this bengali sweet, but it’s also a perfect combination of coconut, chenna, and sugar which is simply tempting. In my childhood, I was literally waiting for the Durga Puja days when chandrapuli sandesh would come to my home.
After shifted to Bangalore, I tried a lot to make this sweet, but never be able to get that exact taste. First, I’ve used coconut-sugar- ghee-cardamom powder, then coconut-milk-sugar -ghee- cardamom powder and lastly coconut- milk-khoya-sugar-ghee-cardamom powder. But don’t get the right taste how it was in Kolkata, and I finally I tried with coconut-milk-chenna-sugar-ghee-cardamom powder and you don’t believe me it works.
Today I’m going to describe what I explored in this sweet recipe which is similar to my Kolkata days chandrapuli sweet. Though mould is required for this coconut sandesh recipe or narkel sandesh recipe, but don’t worry more than shapes taste matters, so simply go with a half moon shape(which I described below). We Bengali describe this bengali sandesh as coconut sandesh or narkel sandesh or even narkel er sandesh.
I already posted my chenna recipe | how to make chenna at home, so that will help you to make homemade chenna or chana for this sweet recipe.
You may check my other Bengali sweet recipes i.e,
Even you can check some bengali sandesh recipes
Please stay with me till the end to know all the secrets about this sweet recipe and Please let me know how this chandrapuli sandesh worked in your kitchen by leaving a comment in the comment section below.
Chandrapuli Sandesh recipe
- 1/2 cup grated coconut
- 1/2 cup milk
- 1/2 cup Chenna(see my chenna recipe)
- 1/3 cup sugar
- 2 tsp ghee
- 1/4 tsp green cardamom powder
- 1 1/2 tsp rose water
- 2-3 drops lemon yellow color (optional)
- 10-12 kishmish or raisins
- mould(wooden or stone)
Prep time: 10-15 mins
Cook time: 25-30 mins
Served in: 40-45 mins
Course: Sweet / Festival sweet
How to make chandrapuli sandesh recipe at home with step by step photos
How to make chandrapuli sandesh
- First, grate the coconut with the help of a coconut grater.
- Then take a grinder jar, place coconut with milk, grind it to make a smooth paste of coconut.
- Now take the chenna(see my Chenna recipe) in a plate and mash and knead the chenna with the heel of your palm(as shown in the pic). And make a very soft and smooth Chenna.
- After that, take a pan place it on medium heat and pour the coconut-milk paste to it.
- Keep stirring until the moisture evaporates or moisture goes off, then add sugar to it and melts it down.
- When the sugar will completely melt down and nicely mix it up with the coconut-milk paste, add 1/4 tsp cardamom powder to it.
- Slow down the heat and stir it continuously to dry it up. When the moisture will almost go off, then add the kneaded Chenna to it. Mix it well.
- Now stir the coconut-milk-sugar-chenna mix continuously, add 1 tsp ghee to it and mix it well.
- Now add 2-3 drops of lemon yellow color (optional) and 1 1/2 tsp rose water to it.
- Stir the mix continuously till the mix leaves the bottom of the pan and comes together in the center of the pan. Turn off the heat. And place the mix in a plate greased with little ghee.
- One more trick I use to understand the mix is ready to shape it up or not. While the mix will start leaving the bottom of the pan and comes together in the center of the pan then use a spoon to take a little portion out of it and keep it in a plate if you’re able to form a little ball from this hot mix. Then it’s done.
- Now, take 1/2 tsp ghee, 10-12 kishmish or raisins, and the mould to shape it up. Divide the mix into 9-10 equal lemon sized balls.
- Then take the mould, grease its inner portion well with little ghee, place a kishmish on the mould and then put one lemon sized ball on it. Slightly press it down, to get the perfect shape of the mould.
- And your chandrapuli sweet is ready. If you don’t have mould then first press the lemon sized ball down with your palm and shape it like a flat circle and divide it into two equal pieces. Your half moon shaped coconut sandesh is ready.
- Now store it in the refrigerator for getting the sweet shop like firmness and for further use too.
- Add the Chenna almost last as Chenna has a tendency to get hard if we cook it for a long time.
- Grinding of grated coconut with milk is mandatory for this sweet recipe to get a shop like smooth texture and taste of this sweet.
- For using mould, put this mould into the refined oil or ghee for about 24 hours before using it. Otherwise, you won’t be able to get the perfect shape of this sandesh.
- When the dough will leave the bottom of the pan and comes together in the center. And then if you will be able to make a ball with the dough then immediately turn off the heat. Remove the dough in a plate, greased with little ghee.