Mango Sandesh

How to make Mango sandesh, easy Mango sandesh recipe, Nolen gur sandesh recipe

March- April marks the beginning of the Hindu calender, hence we have New year days coming up for all the regional cultures of different states. After Ugaadi ( Kannada, Andhra pradesh, Telengana and Maharashtra), we welcomed Pana Sankranti (Odiya), followed by Poila Baisakhi ( bengali), Bihu ( assamese), Puthandu ( tamil) and Vishu ( malayalam) New year. This officially marks the start of the summer and grandly welcomes the King of fruits- Mango. Having made a savoury – fresh mango pickle for Ugaadi, I tried this super easy and delicious mango sandesh for Odiya new year.

I still had saved a bit of my nolen gur after the nolen gur’er rasgullas for this mango sandesh, and glad that I did it. The nolen gur (date palm jaggery) peps up the taste of sandesh manyfold! On a holiday I saw my sons stealing these cute manoges and polishing off the plate in no time! A bit late on posting, but the mangoes are here for some time, so please enjoy these with my other mango mania recipes I dished up last summer.

A very easy and short recipe for Mango sandesh here:


  • Ghee- 2 tablespoons
  • Cardamom powder – 1 teaspoon
  • Chenna( unprocessed cottage cheese, from full fat cow milk)* – 1 1/2 cups
    Mango puree- 1 1/2 cups
  • Milk powder ( I  used amul)- 3 heaped tablespoons
  • Condensed milk – 3 tablespoons
  • Date palm Jaggery/ normal Jaggery/ granulated sugar – 2 to 3 tablespoons (depending on the sweetness of mangoes)
  • For detailed description of how to make home made chenna please read here


  • In a bowl, add mango puree, condensed milk, chenna and milk powder, Mix well.
  • Heat a non stick pan, add ghee and when it’s hot add cardamom powder.
  • Add the mango chenna mixture to the pan and cook it well on medium flame.
  • Cook till all the water evaporates from the mixture and it forms a lumpy mass that comes together easily. It took me around 25-30 minutes of intermittent stirring to achieve that. However if your chenna is drier ( mine has lots of unsqueeezed water in it), you might end up a bit earlier.
  • Once you achieve that consistency, switch off the gas and let the mixture cool down to room temperature / slightly Luke warm.
  • Grease your hands and the moulds in which you intend to shape the sandesh.
  • Make small balls out of the mixture,roll it between the palms to smoothen the surface and give it a shape according to the moulds available. You can also make just plain round balls .

Garnish with dry fruits, fresh mango pieces and serve chilled of warm!

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Hi , I’am Neelima and welcome to my space!! I’am a full time practicing dentist. Cooking had always been my passion, and baking which had started as a fascination is now crossing over to be an obsession.

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