Sandesh can be made with the use of chhena or cottage cheese.
The simplest kind of sandesh in Bengal is the makha sandesh (makha = kneaded).
It is prepared by tossing the chhena lightly with sugar over low heat.
The sandesh is essentially hot, sweetened chhana.
When shaped into balls, it is called Kanchagolla (kancha = raw; golla = ball).
For more complex and elaborately prepared sandesh, the chhana  is dried and pressed, flavored with essence of fruits, and sometimes even colored, and cooked to many different levels of consistencies.
Sometimes it is filled with syrup, blended with coconut or kheer, and molded into a variety of shapes such as conch shells, elephants, and fish.
Another variant is nolen gurer sandesh, which is made with gur or jaggery.
It is known for its brown or caramel colour that comes from nolen gur.
Sandesh can be made with the use of chhena or cottage cheese. The simplest kind of sandesh in Bengal is the makha sandesh (makha = kneaded). It is prepared by tossing the chhena lightly with sugar over low heat. The sandesh is essentially hot, sweetened chhana. When shaped into balls, it is called Kanchagolla (kancha = raw; golla = ball). For more complex and elaborately prepared sandesh, the chhana  is dried and pressed, flavored with essence of fruits, and sometimes even colored, and cooked to many different levels of consistencies. Sometimes it is filled with syrup, blended with coconut or kheer, and molded into a variety of shapes such as conch shells, elephants, and fish. Another variant is nolen gurer sandesh, which is made with gur or jaggery. It is known for its brown or caramel colour that comes from nolen gur.
Sandesh (confectionery)