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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Kheer Kadam Or Kheer Kodombo 

Happy Navratri.

Its festival time in India. We need some homemade sweets to serve our guests on these auspicious occasions. So trying to share some sweet recipes for this festive season. Stay tuned for more 😊
Kheer Kadam or Kheer kodombo or Kheerkodom is an exotic sweet of Bengal made of mini rasgullas, mashed sweetened and flavoured khoya and roasted poppy seeds.

This sweet is looks like a ball shaped flower Kadam flower or kodombo flower. So it called kheer Kadam or Kheer kodombo. Kheer is a Bengali word for khoya/mawa or dried milk.

 

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Kheerkodom is my most favourite sweet. Earlier my friend Rita Ghosh  has made a guest post for me. And she shared this kheer Kadam recipe for us.

Now I have made this sweet in a different way. I have made small sized Saffron rasgulla for it and used store bought khoya burfi for outer layer. But you can make it with homemade khoya or mawa/dried milk too.

Tasted this sweet in Kolkata and CR Park at Delhi. Loved them too much. Now enjoying my homemade kheer Kadam 😀

My fellow blogger Reena who blog at Cook with Reena encourage me a lot to make this delicious sweet. Thanks a lot Reena. So this post is for you dear.

Recipe is very simple. If you like you can make instant kheer Kadam. Use store bought small sized rasgulla, cover with mashed khoya burfi and roll on dry roasted poppy seeds or desiccated coconut. Easy isn’t it 😊

Recipe 


Milk – 1 litre

Curd – 1/2 cup

Saffron – a fat pinch

Sugar – 1 cup

Water – 3 cup

Cardamom powder – 1 teaspoon

Khoya or mawa burfi – 8-10

Poppy seeds or khaskhas as require

Method 


Dry roast poppy seeds and keep aside.

Heat milk in a heavy bottom pan. When it starts to rolling boil add curd. Stir the milk. It will be curdle. If require add little more Curd. You can use vinegar or lemon juice too. But you have to wash the cottage cheese properly to remove the smell of vinegar or lemon juice.

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. Mix saffron with it. You can use little yellow food colour instead of saffron.

Mash the paneer and saffron mixture with the heel of your palm. Knead it at least for 10 minutes or until the paneer becomes smooth and little greasy. Make small balls with it. Balls should be smooth and without any crack.

In a wide pan heat 3 cup water and 1 cup sugar. When the sugar dissolve completely slide the balls into the sugar syrup. Balls will be double so take a large pan.

Cover and cook for 20 minutes. You can check after every 5 minutes.

Remove from heat. Add let it cool down.

Strain the sugar syrup from the rasgullas.

Mash the khoya burfi. If you don’t have burfi. You can use khoya/mawa or dried milk. You can get the khoya or dried milk recipe here.

Mash the khoya. Add powdered sugar to taste and little rose essence. You can add little milk if khoya is too dry.

I have used readymade khoya burfi.

Make small balls with khoya. Flatten with your hand. Place a rasgulla in the center. Close the edges and make a ball again.

Make all the balls like this. Roll the balls on dry roasted poppy seeds or khaskhas.

Kheer kodombo is ready to serve.

Enjoy…….

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Gulkand Stuffed Khoya Paneer Laddu / Ganesh Chaturthi Special 

 

Happy Ganesh Chaturthi.

May the divine blessings of Lord Ganesh bring you eternal bliss. Protect you from evil and fulfil your wishes today and always.

I am very happy to share this post today. Two years ago I had published my first blog post chakhao-kheer.   Today is 2nd anniversary of my blog. Two years and 218 posts.  Thanks to all my readers. Its possible because of your support and love. Thanks a lot.

Ganesh Chaturthi is a ten-day Hindu festival mainly celebrated in Maharashtra. Ten days celebration of the birthday of elephant headed God Ganesha.

God Ganesha is known as the lord of art and science and the God of wisdom. He is known by 108 different names. Most popularly known as Vinayaka and Ganapati.

Lord Ganesha is considered the God of beginnings. So people worship God Ganesha before every rituals and ceremonies.

Modak and laddu are the favourite sweets of Lord Ganesh.

Our this week’s 106th #Foodiemonday bloghop theme is Ganesh Chaturthi special. My contribution is this gulkand stuffed khoya or mawa paneer laddu.
I have used homemade mawa or khoya and paneer in it. These delicious and melt in mouth laddus are very easy to make.

Recipe 


Paneer or cottage cheese – 1 & 1/2 cup crumbled

Khoya or mawa – 1 cup

Sugar – 5 tablespoon or to taste

Cardamom powder – 1 teaspoon

Desiccated coconut – 4 tablespoon

Saffron – a small pinch

Gulkand or rose petal jam – as require

Method 


In a food processor or mixer grinder grind paneer, khoya, sugar, desiccated coconut, cardamom powder and saffron altogether.

Make the mixture smooth. Taste and add little more sugar if require.

Pour the mixture into a nonstick or heavy bottom pan. Cook on low flame. Stir continuously.

Cook until the consistency becomes like a dough and leaves the sides. Don’t make it too dry.

Remove from heat.

Let the mixture cool down.

Make small balls. Flatten with your palm. Place little gulkand at the middle.

Bring together all the sides and make a round ball again.

Make all the balls or laddu like this.

Serve immediately or keep in refrigerator.

Enjoy the heavenly taste.

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

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Mango Litchi Fudge Or Burfi 


Mango litchi fudge or burfi. 

A delicious sweet with the flavour of both mango and litchi. 

Its very easy to make. You need only khoya/mawa or reduced milk, sugar and cardamom powder with mango and litchi. 

I was born and raised in Bihar. And always tasted the best litchis of the country. Yes I am taking about litchis from Muzaffarpur. Large size juicy litchis with small seed. 

Muzaffarpur is famous for Shahi litchis and is known as the Litchi Kingdom.

There are numerous beauty and health benefits of litchi fruit, from aiding weight loss and digestion to treating influenza and reducing the signs of aging. 

It is highly rich in nutrients and offers numerous benefits for your skin, hair, and health that make it all the more irresistible.

Source

And mango is the most popular fruit in the world. We all know it as king of fruits. 

Now taste both of these delicious juicy fruits in this mango litchi fudge or burfi.

Recipe 


Mango – 1 cup chopped 

Litchi – 10 – 12

Khoya/mawa or reduced milk – 1 cup 

Cardamom powder – 1/4 teaspoon 

Sugar – 4 tablespoon or to taste

Ghee or clarified butter – 1 tablespoon 

Method 


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

Peel and remove the seeds of litchis. 

Grind the litchis with chopped mango. 

Cook the mixture on low flame. Add sugar. 

Stir continuously. 
At first add 2 tablespoon sugar. It depends on the sweetness of mangoes. Mine was not very sweet so I have added 4 tablespoon. 

When the moisture evaporate add ghee or clarified butter and khoya/mawa or reduced milk. 

Cook everything on low flame. Stir continuously. When it about to dried up taste and add more sugar if require. 

Cook until it becomes like a soft dough and leaves the sides. Switch off the flame. 

Add cardamom powder and MIx well. 

Pour the mixture in the greased plate. Spread and level the top with a spoon. You can sprinkle some shredded pistachio or almond over it. 

Keep it in refrigerator for 30 minutes.

Cut into equal shape.
Enjoy mango litchi mixed flavour in one fudge 😊

Moong Dal Burfi Or Yellow Lentil Fudge (Basant Panchami Special) 

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 Enter a caption Photo credit Debashis Gupta

 

 

सरस्वति महाभागे विद्ये कमललोचने ।

विद्यारूपे विशालाक्षि विद्यां देहि नमोस्तुते ॥

Sarasvati Mahaa Bhaage Vidye Kamala Locane |

Vidyaa Ruupe Vishaal Aakssi Vidyaam Dehi Namostute ||
Meaning –

O Devi Saraswati, the most Auspicious Goddess of Knowledge with Lotus like Eyes,

An Embodiment of Knowledge with Large Eyes, Kindly Bless me with Knowledge. I Salute you.

Vasant Panchami is an important Indian festival celebrated every year in the month of Magh according to the Hindu calendar. Celebrated on the fifth day of Magh, the day falls somewhere in the months of February or March according to the Gregorian calendar. The significance of the day lies in the worship of Goddess Saraswati, symbol of wisdom and also the onset of spring season.

According to the popular belief, the origins of this festival lie in Aryan period. Aryans came and settled in India through Khyber Pass, crossing the Saraswati River among many others. Being a primitive civilization, most of their development took place along the banks of the River Saraswati. Thus, River Saraswati began to be associated with fertility and knowledge. It is then that the day began to be celebrated.

According to mythology, a popular associated with this day is connected with poet Kalidasa. After he was married off to a beautiful princess through trickery, the princess kicked him out of her bed as she learned that he was foolish. Following this, Kalidasa went to commit suicide, upon which Saraswati emerged from the waters and asked him to take a dip there. After taking a dip in the holy waters, Kalidasa became knowledgeable and began writing poetry. Thus, Vasant Panchami is celebrated to venerate Goddess Saraswati, the goddess of education and learning.

The color yellow is the predominant color associated with the festival, the origins of which are supposed to be the fields of mustard which can be seen in Punjab and Haryana during this period. Kite flying is also commonly associated with this festival. Children as well as adults fly kites on this day to celebrate freedom and enjoyment.

Another tradition associated with this day is that of initiating studies in the young. Young children often begin learning on this day, which is believed to be the reason why the school sessions start in the month of March. Sweets with a yellow hue are also distributed on this day and people can also be seen donating books and other literary material to the poor.

Source

 

 

And the day after Saraswati Puja or Basant Panchami in west Bengal Sheetal Shashti is observed. Sheetal means cool and shashti means sixth day. It is customary for west Bengal people to eat a special dish called gota seddho. It literally means whole boiled. Because its made of whole lentils with 5 type of whole vegetables. None of the vegetables are cut. And its cooked on the day of Saraswati Puja or basant panchami but served on the next day.

This sheetal shashti is mainly observed by the Bengali mothers praying long healthy life of their children.

Raw mustard oil is drizzled over this gota seddho with salt. Each family has their own version to make it. With this dish six type of fried veggies, some no onion garlic vegetables, kheer or pudding with date palm jaggery or khajur/nolen gur, steamed rice, ber or Indian plum chutney and puri/luchi or kachauri are cooked on this day to be eaten next day.

 

In fact sheetal shashti is generally marked as a no cooking day. This observed by mothers but everyone in the family enjoy this special food.
Now coming to the today’s Basant Panchami special recipe.

Moong dal burfi or split green gram fudge.

A very delicious and easy to make sweet for this special accession.

You can make these with very simple and easily available ingredients. Need only moong dal or split green gram or yellow lentils, sugar, water, khoya/mawa or dried milk with ghee or clarified butter, little cardamom powder and saffron. A delicious burfi or fudge for this special accession.

 

Recipe 


Yellow lentil or moong dal or split green gram – 1/2 cup

Sugar – 1/2 cup

Water – 1/2 cup

Khoya/mawa or dried milk – 1/2 cup

Ghee or clarified butter – 1/4 cup

Cardamom powder – 1/4 teaspoon

Saffron – a pinch
Chopped pistachios to garnish

Method 


Wash and soak the lentils in enough water for 2 – 3 hours.

Wash again and drain the lentils.

Grind into a smooth paste.

Heat water and sugar in a pan. When it starts to boil reduce the flame and add cardamom powder and saffron. Stir well and let it boil for 6 – 7 minutes on low flame. Or until the syrup becomes one thread consistency.

Remove from heat and let it cool down.

Heat ghee or clarified butter in a heavy bottom pan or nonstick pan. Add ground lentils and stir continuously. Cook on low flame until it changes it’s colour into golden brown and becomes like a dough.
This step need patience. You can feel the aroma of fried lentils. Don’t make it in a hurry. Raw smell should goes out.

After frying take out the lentils in a bowl.

In the same pan cook the khoya/mawa or dried milk stirring constantly on low flame. Cook till it slightly change colour and becomes dough like consistency.

Add fried lentils in it. Mix well.

Now add the sugar syrup.

Cook till the mixture dried up completely and leaves the sides.

It will becomes a dough like consistency.

Grease a plate with little ghee or clarified butter.

Spread the mixture over it. Flatten the top with a spoon or your palm. Sprinkle chopped pistachios over it.

Keep in refrigerator for 1/2 an hour to set it.
Cut in your desired shape and size.

Serve and enjoy the heavenly taste of these fudge or burfi.

Mango Kalakand 

Mango kalakand.

Kalakand with the flavour of mango. A sweet flavoured juicy fruit.  Mango not only loved for its taste it also has immense health benefits .

 

Mangoes are well known as the king of all fruits. They fight cancer, alkalize the body, aid in weight loss, regulate diabetes, help digestion, clean your skin, and make the perfect snack.

 

Kalakand is very popular, traditional and delicious sweet made out of solidified milk, paneer/cottage cheese and sugar. Just like barfi but soft and grainy in texture.

 

This week we are celebrating 50th anniversary of #Foodiemonday #bloghop. So my bloggers friends decided to make some traditional sweet this time.

My contribution is this super easy and delicious mango kalakand.

You need only few ingredients to make it.


 

Recipe 


Paneer/cottage cheese – 1 cup crumbled

 

Khoya or reduced milk – 1/2 cup

 

Mango – 1

 

Cardamom powder – 1 teaspoon

 

Sugar – 1/3 cup or to taste

 

Pistachios for garnishing

 
Ghee or clarified butter to grease the plate

 
Method 


Peel and remove the seed of the mango. Chop and grind to a smooth paste.

 

 

Heat a pan and add the mango paste. When it starts to boil add the sugar. Stir continuously.

 

 

When the mango sugar mixture becomes thick add the fresh crumbled paneer/cottage cheese and reduced milk or khoya. Stir and cook until the mixture thickened and leaves the sides. Texture should be grainy.

 

 

Taste and adjust the sugar if require. Add cardamom powder. I love the aroma of cardamom with mango. So I have used 1 teaspoon. You can use 1/2 teaspoon, taste and add more if require.

 

 

Mix well and switch off the flame.

Grease a plate with little ghee or clarified butter. Pour the mixture over it. Spread and level the mixture with a spoon or your palm.

Garnish with chopped pistachios. Let it cool down.

Cut in square and serve.

Khejur/Khajur Gur Kheer/Nolen Gurer Payesh or Rice Pudding With Date Palm Jaggery

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Khejur/khajur gur Kheer/nolen gurer payesh or rice pudding with date palm jaggery.

#Foodiemonday #Bloghop #Theme. Its our 25th bloghop event. So we decided to make something sweet this week to celebrate silver jubilee event.

image

Kheer or payesh is one of the most famous desserts in Bengal as well as India.
Serving Kheer or payesh is must in every Bengali home on birthdays or any auspicious occasion.

Its a signature dish of Makar Sankranti too. We use date palm jaggery or khajur/khejur gur instead of sugar on this day.
This jaggery is available only in winter. And taste and flavour is heavenly.

Palm jaggery is the most beneficial and nutrients rich variety of raw jaggery. It is prepared from palm tree extract and is loaded with minerals and vitamins.

This pudding/kheer or payesh is very easy to make. You need only 3 ingredients. Milk, rice and date palm jaggery or khajur/khejur gur.

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Recipe

Full cream milk  – 1 and 1/2 litter
Rice  – 5 teaspoon

Khajur gur or date palm jaggery – 1/4 cup or to taste

Cardamom powder  – 1/4 teaspoon optional

Cashew nuts – 3-4 teaspoon or as much you like

Raisins – 3-4 teaspoon

Method

Wash the rice properly. Drain and keep aside.
Soak the raisins in water.

Heat milk in a large heavy bottom pan and let it boil.
Add the rice and let it cook on simmer. Stir in-between and scrape the sides of the pan.

Cook on low flame till the milk thicken. Keep stirring to avoid sticking at the bottom . If you do not stir, it might get burnt at the bottom.
Burning smell can spoil the kheer.

When the kheer get rich creamy texture and rice cooked add date palm jaggery, cashew nuts and raisins. Mix well and taste the sweetness. Add more if require.

Remember to add the jaggery at the end. Jaggery can curdled the milk if you add it at the beginning. Switch off the flame.

Add cardamom powder if you want. I love the jaggery flavour. Its pure bliss so I didn’t use cardamom or anything. Mix well.
Let it cool.

Garnish with sliced almonds and cashew nuts.
Enjoy the rich creamy rice pudding or khajur  gur kheer/khejur gurer payesh chilled or hot as you like.
I like it chilled.