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Shandesh (Milk Balls)
From Banquets of the nations, 1911
Serves 5
Cream is milk reduced to a quarter of its weight by boiling.
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
543Calories
10 gProtein
108 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories543 kcal
Protein9.9 g
Carbohydrates108 g
Fiber0 g
Sugars105 g
Total Fat9.7 g
Saturated Fat5.4 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol35 mg
Sodium115 mg
Potassium445 mg
Calcium364 mg
Iron0.1 mg
Magnesium37 mg
Phosphorus300 mg
Zinc1.3 mg
Copper0 mg
Manganese0 mg
Vitamin D2.8 mcg
Vitamin C0 mg
Vitamin A94 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.4 mg
Folate0.8 mcg
Choline52 mg
Caffeine0 mg
Water353 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 100. The excerpt below is the record exactly as published.
Shandesh. (Milk Balls.) Bring to blood heat three pints of milk, put in a tablespoonful of whey or a tablespoonful of essence of rennet, and stand till all the milk has solidified. Now place in a towel and hang up till nothing but the dry curd is left. Mix this with a little rice flour, and make into round balls about the size of a tennis ball. Boil sugar and water till nearly candy high
Cook this with the app: pantry check, scaling, and the assistant.