Chocolate Cardamom Fudge Or Barfi

Wishing everyone a very happy new year. Have a great year ahead.
357th post and my first post of the year.
Thanks a lot to all my readers for your  encouragement, love and support.
First day of the year so sharing a mouthwatering sweet recipe. Chocolate cardamom fudge or barfi.
One sweet with two different flavour and taste. One half is rose and cardamom and other half is full of chocolate flavour. Interesting isn’t it 😊

You may like some more fudge or barfi recipes on this blog.

Chocolate burfi or fudge

Apple coconut fudge

Sugar free carrot bottle gourd fudge

Date walnut fudge

This chocolate cardamom fudge is very easy to make and perfect for your parties or get together. Or make it to satisfy your sweet carving. Homemade is always best.
I have used homemade khoya and paneer. You can use store bought. Just grate before using.

Recipe

Paneer or cottage cheese – 2 cup, crumbled

Khoya or dried milk – 1 cup

Sugar – 3/4 cup

Cardamom powder – 1/2 teaspoon

Rose essence or rose water – 2 drop

Cocoa powder – 1 tablespoon

Pistachios to garnish

Ghee to greasing the plate

Method

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

2. Blend khoya and paneer in a blender. Get the khoya paneer recipe here.

3. Heat a nonstick or heavy bottom pan and add khoya paneer mixture and sugar.

4. Mix well and cook on low medium flame. Stir continuously to avoid sticking to the bottom.

5. When the mixture comes together and becomes like a dough remove from heat. Don’t make it too dry.

6. Let the mixture cool down.
Mix well and Knead with hand to make smooth.

7. Make two part of the mixture.
Add cardamom powder and rose essence or rose water onto the half portion. Mix well.

8. Add Cocoa powder into the other half portion and mix well.

9. On the greased plate spread cardamom and rose essence mixed mixture. Make a layer with a spatula or your hand.

10. Now spread Cocoa powder mixed mixture over it. Press gently with a spatula or your hand.

11. Sprinkle sliced pistachio over it.
Keep the plate in refrigerator for 30 minutes.

12. Cut into your desired shape and serve.
Or store in refrigerator for later use.

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 Sandesh

Watermelon sandesh.

Sandesh is a most popular and delicious dessert of Bengal made with chhena or cottage cheese and sugar or date palm jaggery. 

Sandesh can be made with different flavours. Today I am sharing a very easy recipe with watermelon. Its watermelon season so one more experiment with watermelon 😀

 And if you like watermelon, you will love the taste. 

I have made it very lightly sweet taste with only 4 tablespoon sugar. But you can add one more tablespoon if you like. 

Our this week’s 90th #Foodiemonday bloghop theme is #cheese. This time our fellow blogger Mayuri Patel suggested this theme. Go with any cheese and I have selected cottage cheese. 

You can get some more sandesh recipes here.
Sandesh
Mango sandesh
Keshar pista sandesh
Chocolate coconut sandesh;
Cake sandesh

Steamed sandesh with date palm jaggery or khajur gur 

Orange flavoured steamed sandesh
Chocolate stuffed chocolate sandesh 

I have some moulds.

 Now got some more beautiful mouds from my sister in-law Sandhya Gupta. Thank you so much Sandhya 😊

If you don’t have moulds you can roll it like small balls and make laddu shaped sandesh. 

Coming to the recipe of soft textured delicious watermelon sandesh. 

Recipe 
Paneer or cottage cheese – 1 cup 

Sugar – 4 – 5 tablespoon

Milk powder – 2 tablespoon 

Cornflour – 2 tablespoon 

Chopped seedless watermelon – 1/2 cup

Method 

Grind fresh homemade chhena/paneer or cottage cheese, sugar, watermelon pieces, cornflour and milk powder. Make a smooth paste. 

Use full cream milk to make chhena/paneer or cottage cheese. If you have low fat cottage cheese add 1 – 2 tablespoon ghee or clarified butter. 

Heat a heavy bottom or nonstick pan.

Add the ground mixture. Cook on low flame. Stir continuously. 

When the mixture becomes dough like consistency and leave the sides switch off the flame. I didn’t used cardamom or any flavour to retain the watermelon falavour. You can add 1/2 teaspoon cardamom powder if you like. 

Let it cool down. 

Knead well with your palm to make it smooth. 

Make small balls and give shape with any type of moulds. Or if you can roll it with rolling pin use cookie cutters to give shape. Or you can use your chocolate moulds too. 

Keep the sandesh in refrigerator.

Serve chilled. 

Enjoy………