I made these Coconut Sandesh last week for Lokkhi Puja, but I’m only getting around to sharing them now—and honestly, they’re too good not to post. These delicious treats came together so quickly, were not overly sweet, and were such a hit, I knew I had to write them up before Diwali rolls around.
This version is made with desiccated coconut, which makes the whole process wonderfully simple. No fresh coconut grating or elaborate prep—just a few ingredients, a bit of stirring, and you’re on your way to something truly festive.
For Lokkhi Puja, I wanted to keep things homemade but not stressful, and this recipe hit that perfect balance. The flavor is classic and comforting—coconut, a touch of cardamom, a bit of sweetness—and they look beautiful with just a few crushed pistachios on top (or even plain).
They’d be just as perfect for Diwali, or really, any time you feel like celebrating something—big or small. Even on a quiet evening, these sandesh can add a bit of joy to the table. I love that about them.
I shaped mine in madeleine molds this time, and they came out looking really elegant—perfect for a puja offering or a Diwali mithai plate. But honestly, you can use any mold or just press the mixture into a greased pan and cut them into squares to enjoy as burfi. I made a few little ladoos with the leftover mixture and rolled them in some dessicated coconut. It’s the kind of recipe that’s very forgiving, and very rewarding.
I wanted something homemade for Lokkhi Puja, but also easy to put together—and these hit that sweet spot. Coconut, a touch of cardamom, a little sweetness… it’s a simple combination, but somehow always feels special.
These would be just as perfect for Diwali, or anytime you feel like celebrating something (even if it’s just getting through the week!).
A few personal notes:
- I used madeleine molds to shape them—makes them look fancier than the effort required!
- You can garnish with chopped pistachios, saffron strands, or just leave them plain.
- They keep well in the fridge for a few days, so they’re great for making ahead.
Scroll down for the full recipe. I hope you try it and share it with your loved ones. Let me know if it makes it to your festive table!
Continue reading for the full, printable recipe for my Coconut sandesh.
All the Indian dessert recipes on this website can be found here.
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Sunita's World- Life and food
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Recipe developer🍲,transplant survivor 2024💪🏼, green fingers🌿Award-winning blogger, ft @guardian @thetelegraph
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Recipe card-
Coconut sandesh
Ingredients
- 1½ C of milk
- 1/4 c caster sugar
- 3-4 pods of cardamom, split at one end ( can use ground cardamom too)
- 2 C desiccated coconut
- ¼ C of double cream
- a little chopped pistachios for garnish
Instructions
- Place a little chopped pistachios in the centre of each mold and keep aside. (** see notes)
- Put the milk in a pan over heat and add the sugar and cardamom.
- Stir till the sugar dissolves.
- Add the coconut and over gentle heat ( careful not to burn, a non stick pan will help), cook till the moisture evaporates. It doesn't have to be extremely dry.
- Add the double cream and stir till the mixture is lumpy and begins to hold its shape. You can test by piling the mixture with a spatula and pressing down. The mixture will be lumpy, but not very wet or dry. A very dry mixture will not hold shape.
- Transfer the mixture to a dish and discard the cardamom ( I kept the seeds in).
- While the mixture is still very warm, with greased hands, take portions and press it down firmly on the molds, over the pistachios. ( ***see notes)
- Let them cool completely in the pan and place it in the fridge for a few hours before unmolding. This will help them firm up more.
- Keep any leftover sandesh in an airtight container in the fridge.
Notes
**If you are shaping them into squares, just grease a pan and keep aside. *** If you are making squares or burfi, spread the mixture in the greased pan and smooth out. Sprinkle the chopped pistachios and press down the mixture firmly. Bring to room temperature and chill before cutting into squares.
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Until next time,
Sunita
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