Bengali cottage cheese dessert


Preparation info

  • Difficulty


  • Makes


Appears in

Lands of the Curry Leaf

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

  • About

Really sweet and typically Asian, this is a great never-fail recipe. It makes a lovely one-off desert, or another addition to your subcontinental high tea. It is best made a day ahead, to give it time to set.

Preparation 20 minutes + 30 minutes chilling
Cooking 10 minutes


  • 250 g (9 oz/ cups) desiccated coconut
  • 150 g ( oz/1 cup) pistachios
  • 250 g (9 oz) cottage cheese
  • 250 g (9 oz/ cups) milk powder
  • 240 g ( oz/¾ cup) condensed milk
  • 3 drops of pandan extract


In a heavy-based frying pan, over medium heat, roast half the coconut for about 3–5 minutes, until light golden brown, stirring regularly so it doesn’t burn. Remove to a plate and leave to cool.

In the same pan, roast the pistachios until lightly browned, then tip them onto a chopping board. Leave to cool, then roughly chop and set aside.

Place the cottage cheese, milk powder, condensed milk and pandan extract in a blender and mix until thoroughly combined. Add the roasted coconut and mix again until incorporated.

Transfer the mixture to a container and chill in the fridge for 30 minutes.

Spread the remaining desiccated coconut on a tray. With wet hands, shape the chilled cheese mixture into golf ball–sized balls and roll them in the coconut.

Slightly flatten them out and push a small dent into the top. Fill each dent with chopped roasted pistachios.

If possible, leave to set overnight in an airtight container at cool room temperature before serving.