Palm Jaggery Sondesh

The Sondesh is as easy to make as it is exotic to sound. Give this recipe a shot when you’re expecting guests in just a couple of hours—after all, you only need two ingredients!


  • 500 grams soft paneer or freshly made chhenna, grated
  • ¼ cup loosely packed Palm Jaggery, grated


  1. Place the grated paneer or chhena and the grated palm jaggery in a non stick or heavy-bottomed pan and place it on medium heat.
  2. Stir continuously for 10-15 minutes or until the jaggery melts and the mixture comes together into a ball.
  3. Cool the mixture and knead well to ensure there are no lumps or grains.
  4. Pinch off lime-sized balls and press them into Sondesh moulds. Demould and serve cold. If you don’t have Sondesh moulds, simply roll the mixture into little balls and use a cookie press or the base of a glass for the impression.

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Size : 500g