Carrot Or Gajar Sandesh

Carrot sandesh.
Carrot flavoured sweet with all the goodness of carrot, paneer or cottage cheese and evaporated/dried milk or khoya/mawa.

Sandesh (Bengali: সন্দেশ Shôndesh Hindi: संदेश) is a dessert, originating from the Bengal region in the eastern part of the Indian subcontinent, created with milk and sugar. Some recipes of Sandesh call for the use of chhena or paneer(which is made by curdling the milk and separating the whey from it) instead of milk itself. Some people in the region of Dhaka call it pranahara (literally, heart ‘stealer’) which is a softer kind of sandesh, made with mawa and the essence of curd.

Source – Wikipedia

One more recipe to celebrate world carrot day. I have already shared delicious Gluten free cornmeal carrot cake.

You can get some more carrot recipe links in the above post.

Carrots are often thought of as the ultimate health food. Generations of parents have told their children: “Eat your carrots, they are good for you,” or “Carrots will help you see in the dark.”
Carrots contain vitamin A, antioxidants, and other nutrients. Evidence suggests that eating more antioxidant-rich fruits and vegetables, such as carrots, can help reduce the risks of cancer and cardiovascular disease. Carrots are also rich in vitamins, minerals, and fiber.
To read more about carrot click here.

Here is a delicious sweet Carrot sandesh. Already shared different flavoured sandesh on this blog.

1. Sugar free date sandesh

2. Sugar free pineapple sandesh

3. Coconut sandesh with date palm jaggery or khajur gur

4. Chocolate sandesh

5. Coconut pomegranate sandesh

6. Paan sandesh or betel leaf sandesh

7. Steamed sandesh with date palm jaggery

8. Mango steamed sandesh

9. Watermelon sandesh

10. Cake sandesh

11. Chocolate coconut sandesh

12. Kesar pista sandesh

13. Mango sandesh

14. Sandesh

15. Steamed sandesh

16. Chocolate stuffed chocolate sandesh

Today I have noticed that I didn’t share carrot flavoured sandesh yet. And its Word Carrot Day today. So after carrot cake here is a delicious carrot flavoured sweet carrot sandesh or gajar sandesh or gajorer sondesh.

Very easy to make and delicious. I have paneer or cottage cheese and khoya/mawa or dried milk ready so quickly made it and everyone enjoyed the heavenly taste.
I have used only 1 teaspoon ghee or clarified butter but if you like you can use 1- 2 teaspoon more ghee or unsalted butter.

Recipe

Paneer or cottage cheese – 1 cup crumbled

Khoya/mawa or dried milk – 3/4 cup

Grated carrot – 1 cup

Milk – 1/2 cup

Sugar – 1/4 cup + 1 tablespoon

Ghee/clarified butter or unsalted butter – 1 teaspoon

Cardamom powder – 1 teaspoon

Method

1. Grind the grated carrot. Don’t add water. We don’t want smooth paste, just grind to make coarse paste.

2. Blend paneer or cottage cheese, khoya/mawa or dried milk and sugar in your mixer grinder or blender to make smooth. I have used homemade soft paneer. Get the method of making paneer and khoya here.

3. Heat ghee or unsalted butter in a nonstick or heavy bottom pan. I have used only 1 teaspoon but if you want you can use 1 – 2 teaspoon more.

4. Add ground carrot and fry for a minute. Add milk and let it boil.
Reduce the heat and cook on simmer. Keep stirring.

5. When the carrot will be about to dried up add 1 tablespoon sugar. Mix and cook till dried up completely.

6. Add blended paneer, khoya and sugar mixture.

7. Mix and cook on low medium heat. Stir continuously to avoid sticking at the bottom.

8. When the mixture dried up and becomes like a dough, remove from heat.

9. Add cardamom powder and mix well.

10. Transfer the mixture in a plate and let it cool down.

11. Knead the mixture well to make it smooth.

12. Make small balls. I have made 20 balls.

13. Shape the balls with a mould. I have used this mould.

14. But if you don’t have mould then you can spread the mixture in a greased plate. Let it set for 15 – 30 minutes. Cut in your desired shape.

15. Serve in room temperature or keep in refrigerator and serve chilled. You can store it in refrigerator for 6 – 7 days.
Enjoy the heavenly taste.

Note
If you want more carrot flavour add 2 cup grated carrot. Also increase the amount of ghee or unsalted butter.

 

Check out some more carrot recipes shared by my fellow bloggers

Carrot soup by Naina

Carrot cake by Shobha

Carrot orange granita by Archana

Carrot tagine by Melanie

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

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Nolen Gur Or Date Palm Jaggery Coconut Barfi

Date palm jaggery or khajur gur/nolen gur coconut barfi.
A delicious and easy to make sweet made with khoya/mawa or dried milk, fresh grated coconut and date palm jaggery or khajur gur or nolen gur. Aroma of nolen gur makes the sweet mouthwatering.

Texture of this perfectly sweet barfi is grainy just like kalakand. Texture and aroma makes the taste devine.
We get nolen gur in winter only. And the taste and flavour of this jaggery is amazing. Why not try some more recipes with khajur gur. Try out the recipes below. Click on the name for detailed recipe.

1. Date palm jaggery rice pudding or kheer

2. Nolen gur narkol or coconut sandesh

3. Baked dudh puli

4. Gokul pithe

5. Sandesh

6. Steamed Sandesh

7. Jaggery oats dry fruits cookies

9. Moong dal bhaja pithe

Recipe is very easy and simple. Just cook everything till dry and then set in a greased tray or plate. I loved it’s grainy texture just like kalakand.
If you want the texture smooth then you can blend coconut and khoya or dried milk in a blender or food processor. I didn’t.

Recipe

Coconut – 1, grated

Milk – 2 cup

Khoya/mawa or dried milk – 2 cup, tightly packed, get the khoya recipe here

Date palm jaggery or khajur gur – 3/4 cup, grated

Cardamom powder – 1/2 teaspoon

Pistachios to sprinkle

Method

1. Grease a plate with ghee or clarified butter and keep aside.

2. Boil milk in a heavy bottom pan.

3. When it starts to boil add grated coconut. Mix well.

4. Cook on low heat till the mixture about to dried up.

5. Now add khoya or dried milk. Mix well. Cook for 1 – 2 minutes.

6. Add grated jaggery and stir. Cook till the mixture dried up and come together. Mixture should be becomes like a dough. Add cardamom powder and mix.

7. Pour the mixture into the greased plate. Level with a spoon or your hand.

8. Sprinkle pistachio over it. Keep it in refrigerator for 30 minutes.

9. Cut in your desired shape. Serve as a sweet dish or keep in refrigerator for later. You can keep these in refrigerator for 6 – 7 days.
Enjoy the heavenly taste.

Notes

1. If you want your barfi texture smooth blend coconut and khoya or dried milk in a blender or food processor before cooking.
2. Sugar can be used instead of date palm jaggery or khajur gur.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
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Mango Rasgulla Or Aam Rosogolla

Aam rosogolla or mango rasgulla.
Rasgulla is a popular dessert made with ball shaped paneer/chhena or cottage cheese dumplings cooked in light sugar syrup. And I flavoured it with mango. Mango flavour made these rasgulla more delicious.

I have already shared watermelon rasgulla. Click on the picture to get the recipe of watermelon rasgulla.

You can also get some more mango flavoured sweets here.

Mango sandesh

Mango kalakand

Mango cheesecake

Mango litchi fudge or barfi

Mango steamed sandesh or aam bhapa sondesh

Recipe is same as we make rasgulla just add mango puree with sugar syrup. And I stuffed the rasgulla with small pieces of mango. I have used saffron and little yellow food colour in the rasgulla. You can omit the colour and add a fat pinch of saffron to add colour in the rasgulla.

Recipe

Milk – 1 litre

Lemon juice or vinegar -3 – 4 tablespoon or as require

Sugar – 1 cup

Water – 4 cup

Finely chopped mango – 1 cup

Small mango pieces – 6

Saffron – a pinch

Yellow food colour – 1 – 2 drop, optional

Method

Please read all the tips and tricks to make perfect rasgulla here.

1. Place a cheesecloth on a strainer.

2. Heat milk in a heavy bottom pan. When it starts to rolling boil remove from heat. Add lemon juice or vinegar.
Add 1 tablespoon at a time. Stir and add 1 tablespoon more or as require to curdle the milk completely.

3. When greenish whey and cottage cheese separates immediately pour into the strainer. If you boil further after curdling your cottage cheese and rasgulla will be hard.

4. Wash the paneer under running water or dip the cheesecloth in a bowl filled with cold water. Wash the cottage cheese well to remove the smell of vinegar or lemon.

5. You can make cottage cheese with curd in same method. First add 1/4 cup curd then add as require. It will depends on the milk. You need 1/4 to 1/2 cup curd to make cottage cheese.

6. If you are making cottage cheese with curd then no need to wash much. Just deep in cold water to stop further cooking.

7. Squeeze the cloth well to drain all the water from cottage cheese.
Remove the cottage cheese on a large dry cloth. Wrap well and put a heavy weight on it for 2 hours.

8. Take out the cottage cheese or paneer on a large plate. Add saffron and food colour if using.

9. Mash with your finger tips and heel of your palm. Mash till your palm becomes greasy. Its for spungy rasgulla but if you like soft rasgulla, then you don’t need to mash or knead much. Just mash till the cottage cheese becomes smooth.

10. Make small balls. These will become double. I have made 6 rasgulla out of this cottage cheese. Flatten the balls and place a mango piece in the middle.

11. Close the edges and make smooth ball again.

12. There shouldn’t be any crack on the balls.
Press the balls between your fingers and palm tightly to make crack free balls.

13. Make round ball using your both palm. Make all the balls.

14. In a large and broad pan heat 1 cup sugar and 3 cup water.
Blend the mango pieces with 1 cup water and add in the sugar syrup.

15. When sugar dissolved and it starts to rolling boil add the cottage cheese balls one by one. Let it boil on full flame from 2 – 3 minutes.

16. Cover and cook on medium high heat for 20 minutes.

17. After 20 minutes switch off the heat. Keep it covered for 3 – 4 hours or until completely cool down.

18. You can keep these in refrigerator for 5 – 6 days.
Serve chilled or at room temperature.

Notes

1. You can also add a pinch of saffron in the sugar syrup.

2. Read all the tips and tricks to make perfect rasgulla.

Enjoy the delicious mango flavoured rasgulla.
Happy cooking and have a wonderful weekend 😊

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

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Watermelon Rasgulla / Diabetic Friendly Sweet

Watermelon rasgulla.
Another sugar free treat for you.
Rasgulla is a dessert made with ball shaped paneer/chhena or cottage cheese dumplings cooked in light sugar syrup. And I have used watermelon juice instead of sugar syrup to make these rasgulla.

If you are a regular reader of my blog, then you know I love to share desserts for diet conscious and diabetic people. Because every one has sweet tooth. And we have to make something to satisfy their sweet craving.
So here is a rasgulla recipe without sugar.
Already shared watermelon sandesh and muffins.
And now one more dessert with watermelon.

Despite the popular belief that watermelon is just water and sugar, watermelon is actually a nutrient dense food. It provides high levels of vitamins, minerals, and antioxidants and just a small number of calories.
Source

So enjoy this healthy and delicious rasgulla without any guilt.
I have made these rasgulla with watermelon juice. I am lucky that I have got the sweetest variety watermelon. If your watermelon is not so sweet and you are not on a restricted diet then you can add 1/2 cup sugar for better taste.
Get all the tips and tricks to make rasgulla here.

First time tried it without adding any colour but not satisfied with the look. Taste is good but not picture perfect 😀

So made again with little colour in chhena or cottage cheese balls.

Recipe

Milk – 1 litre

Lemon juice or vinegar -3 – 4 tablespoon or as require

Watermelon juice – 4 & 1/2 cup

Water – 1/2 cup

Red food colour – a pinch or 1 – 2 drop if you are using gel colour, optional

Method

1. Make cottage cheese or paneer and make balls with it. Get the method of making cottage cheese and balls here.

2. Add colour if you are using. Mix well. Make smooth balls without any crack. If you feel difficulty to bind then you can add 1 tablespoon maida/all purpose flour or semolina. I didn’t. I have made these with only cottage cheese. Please follow the method of draining the cottage cheese I have mentioned in above link of tips and tricks of rasgulla.

3. In a large and broad pan heat watermelon juice and water. You can add 1/2 cup sugar in it if you like for better taste . You can add 1/2 teaspoon cardamom powder or rose water or essence if you want. I didn’t because I have wanted to retain the natural flavour of watermelon.

4. When it starts to rolling boil add the cottage cheese balls one by one. Let it boil on full flame for 2 – 3 minutes. Don’t overcrowd.

5. Cover and cook on medium high heat for 20 minutes.

6. Keep 1/2 cup hot watermelon juice handy. After 10 minutes add the hot water. Cover again. Don’t stir just shake the pan gently in between.

7. After 20 minutes switch off the heat. Keep it covered for 3 – 4 hours or until completely cool down.

8. You can keep these in refrigerator for 5 – 6 days.

Enjoy the delicious and healthy watermelon rasgulla chilled or warm.
Better serve it chilled with some watermelon juice of rasgulla.

Notes

1. Use cow milk to make paneer or cottage cheese.

2. Mash the cottage cheese well with your heel of the palm and fingers at least for 4-5 minutes or until you feel your palm little greasy.

3. Sweetness depends on the watermelon. You can add 1/2 cup sugar with watermelon juice if you are not on a restricted diet.

4. Don’t overcrowd the rasgulla while cooking in watermelon juice. You don’t get round shape rasgulla if overcrowded.

4. Please read all the tips and tricks to make rasgulla before trying to get perfect rasgulla. Click here
to get the detailed method.

I would love to hear from you. Please share your thoughts and suggestions in comment.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

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Sugar Free Pineapple Sandesh / Diabetic Friendly Sweet / Naturally Sweetened

Sugar free pineapple sandesh.
A delicious sweet for diabetic and diet conscious people. Actually its superbly delicious so everyone can enjoy these guilt free sweets.

A sandesh without any artificial sweetener. But its perfectly sweet. Sweetness of pineapple and raisins made these sandesh sweet and yummy.
So a healthy treat for not only diabetic people but for everyone. Diet conscious people its for you too. Enjoy the natural sweetness without any guilt.

Already shared one more sugar free sweet recipe here. To get the recipe click on the name.

Sugar free carrot bottle gourd fudge or barfi

This sandesh recipe is very easy and simple. You don’t need much ingredients to make it. I have used homemade paneer/cottage cheese and khoya or milk solid in it. Both are made with skimmed milk.
Get the method of making khoya/mawa or dried milk or milk solid here.

You can get the method of making paneer or cottage cheese here.

Sandesh will get it’s perfect sweetness from raisins and pineapple. I have used little yellow food colour to make these attractive. You can skip colour if you want. And if you don’t have pineapple essence use cardamom powder or vanilla or any flavour of your choice.

Recipe

Paneer or cottage cheese – 1 cup, tightly packed

Khoya/mawa or dried milk – 1/4 cup

Chopped pineapple – 1/2 cup

Raisins – 1/4 cup

Pineapple essence – 2 – 3 drop

Yellow food colour – a pinch, optional

Method

1. Soak the raisins in hot water for 15 minutes.

2. In your mixer grinder blend or grind soaked raisins and chopped pineapple.

3. Add crumbled paneer or cottage cheese and khoya or milk solid. Blend again to make a smooth mixture.

4. Pour the mixture into a nonstick or heavy bottom pan.
Cook on low flame stirring continually.

5. Cook till the mixture becomes a dough like consistency.
Remove from heat. Add pineapple essence and mix well. Let it cool down.

6. Add yellow food colour if you want to use. Mash it with you palm to make smooth.

7. Now grease your favourite mould with little oil or ghee.
Shape your sandesh as you like.

8. If you don’t have mould simply make them small round ball. And serve as laddu.

You can garnish your laddu with chopped pistachio.

Enjoy the delicious pineapple flavoured sugar free sandesh without any guilt.

Notes

1. You can use store bought crumbled cottage cheese and milk solid in it. But fresh cottage cheese is better.

2. If you don’t have pineapple essence then you can use any flavour of your choice.

3. You can also make it without khoya or milk solid. Just use 1/4 cup paneer or cottage cheese more.

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Chhanar Jilipi Or Paneer/Cottage Cheese Jalebi

Chhanar jilipi or paneer/cottage cheese jalebi. A sweet made of cottage cheese/paneer or chhena. Taste is almost similar to gulab jamun or pantua.
Get the pantua recipe here.

Posting after a long time. Last time participated in 124th Foodiemonday bloghop on 25th December. And now bloghop time again. This week’s 133rd #Foodiemonday bloghop theme is Holi on my platter.
Sharing a delicious sweet of Bengal, chhanar jilipi.

I never forget to taste this delicacy in my Kolkata visit. But now I don’t have to wait for Kolkata visit. Tried to make it at home. And believe me its very easy.

Now coming to the recipe. You need only few ingredients and homemade fresh paneer or cottage cheese made of full cream milk to make this delicious dish.

Recipe

Milk – 4 cup

Curd – 4 – 5 tablespoon

Refined flour or maida – 2 tablespoon

Semolina or suji – 2 tablespoon

Milk – 3 tablespoon

Milk powder – 2 tablespoon

Cardamom powder – 1 & 1/2 teaspoon

Saffron or kesar – few strands

Sugar – 1 cup

Water – 1/2 cup

Oil or ghee/clarified butter for deep frying

Chopped pistachio to garnish

 

Method

Heat milk in a heavy bottom pan. When it starts to rolling boil add 4 tablespoon curd. Stir the milk. It will be curdle. If require add 1 tablespoon curd more.

When the greenish whey or water and paneer separated, strain the paneer or cottage cheese with a maslin cloth.
Hang for an hour.

When the water strain out completely take out the paneer on a plate. I have got 1 cup cottage cheese. You can use store bought crumbled cottage cheese or malai paneer. But better to use home made fresh cottage cheese.

Soak 2 tablespoon suji or semolina and few strands of Saffron in 3 tablespoon warm milk.

For sugar syrup mix sugar, water, 1 teaspoon cardamom powder and few strands of saffron in a pan and boil on low flame for 5 – 8 minutes or until the syrup becomes 1 string consistency.

Knead the paneer and make a lump free dough.

Add milk powder, baking powder, 1/2 teaspoon cardamom powder, maida or refined flour and soaked suji or semolina and saffron.

Knead till it becomes a smooth dough.
Make small balls out of the dough. I have made 18 small balls. You can make 15 – 16 bigger size balls.

Take a ball and make a long rope.
Now wind it like a coil.
Make all the balls like this.

Heat sufficient oil or ghee/clarified butter in a pan. Fry the jalebis on medium heat.

And dip them in the sugar syrup immediately.
Soak them in sugar syrup for 2 hours.

After 2 hours boil it again and let it soak for 1 hour more.

Garnish with chopped pistachio. Serve hot or cold. It will be yummy in both ways.

Note

You can store these jalebi in refrigerator. Microwave before serving if you like hot paneer jalebi.

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Chocolate Sandesh 

Happy bhai duj to every brother and sister. May success and joy be yours every day.

Bhai Dooj / Bhau-Beej / Bhai Tika / Bhai Phonta is a festival celebrated by Hindus of India and Nepal on the second lunar day of Shukla Paksha in the Vikram Samvat Hindu calendar month of Kartika.

On the day of the festival, sisters invite their brothers for a sumptuous meal often including their favorite dishes/sweets. The procedure may be different in bihar and central india. The whole ceremony signifies the duty of a brother to protect his sister, as well as a sister’s blessings for her brother.
Carrying forward the ceremony in traditional style, sisters perform aarti for their brother and apply a tika on the brother’s forehead. This tika ceremony on the occasion of Bhai duj signifies the sister’s sincerest prayers for the long and happy life of her brother and treat them with gifts. In return brothers bless their sisters and may treat them also with gifts.

Source – Wikipedia

Presenting a yummy sweet recipe for this auspicious occasion.

Sandesh is a Bengali dessert made of paneer/chhena or cottage cheese. You can make it in home by curdling the milk and separating the whey from it. You can make it with different flavours.

Get some more sandesh recipes here.

You don’t need much ingredients to make this sandesh. A very simple recipe yet delicious. You will love the chocolaty taste. I have used choco chips over it, if you don’t have choco chips you can use pistachio to make your sandesh beautiful.

Picture credit my daughter Suchismita Roy

 

 

Recipe


Paneer or cottage cheese – 1 & 1/2 cup

Milk powder – 1/2 cup

Grated dark chocolate – 3 tablespoon

Sugar – 6 tablespoon

Cocoa powder – 3 teaspoon

Vanilla essence – 1/2 teaspoon

White choco chips or pistachio to garnish

Method


Mix paneer, milk powder, grated dark chocolate, sugar and cocoa powder on a plate.

Get the method of making paneer or cottage cheese here.

Knead with your palm until smooth.

Heat a heavy bottom pan or nonstick pan. Add the paneer mixture. Cook on low flame. Stir continuously.

Cook till the mixture leaves the sides and becomes like a dough. Remove from heat.

Don’t overcook. It shouldn’t be too dry or crumbled.

Add vanilla essence and mix well.

Again knead it till smooth. I have used mixer grinder to make it smooth. Blend or knead with your palm again.

Make small balls.

Shape them with a mould and place choco chips or pistachio in the middle.

Or press the balls gently. Place choco chips or pistachio in the middle.

Serve soft delicious chocolate sandesh immediately or keep in refrigerator for later and serve chilled.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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