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.

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Eggless Oats Wholewheat Flour Mawa Paneer Malai Cake 

Eggless oats whole wheat flour mawa/milk solid paneer/cottage cheese malai/milk topping cake.
What are you planning to make this Diwali? Some mawa or khoya paneer sweets? We make these in every festival. Why not make a cake with these ingredients. A very delicious soft tea cake.

You can serve it with tea, coffee or a glass of milk.

Cake is made of whole wheat flour and oats. Better than refined flour cake. A very healthy, delicious and soft cake. You can give it in your kid’s tiffin.
Our this week’s 114th #Foodiemonday bloghop theme is Diwali.

Wishing everyone a very happy and prosperous Diwali in advance.

This cake is made of paneer or cottage cheese, mawa or milk solid, oats and whole wheat flour and its cardamom and cinnamon flavoured. You can use any flavour of your choice like vanilla or any fruit flavour. I have used malai or milk topping in it but if you like you can also use ghee/clarified butter or butter or olive oil or any flavourless oil.

I have used tutti frutti and shredded almond and pistachio. You can use any dry fruits or choco chips if you like.

Recipe 

Whole Wheat flour – 1 cup

Ground oats – 1/2 cup

Powdered sugar – 1 cup

Milk topping or malai – 1/2 cup

Mawa/khoya or milk solid  – 1/2 cup

Paneer or cottage cheese – 1/2 cup

Milk – 1 cup

Vinegar – 1 tablespoon

Cardamom powder – 1 teaspoon

Cinnamon powder – 1/2 teaspoon

Baking powder – 1/2 teaspoon

Baking soda – 1/2 teaspoon

Tutti frutti or dry fruits or choco chips – 1/2 cup

Shredded almond and pistachio to garnish

Method

Preheat the oven at 180°.

Grease a cake tin with oil or butter. Dust with flour. And keep aside.

Grind the oats into fine powder.

Mix vinegar and milk. Stir well and keep aside.

Blend paneer or cottage cheese and khoya or milk solid. Make a smooth mixture.

In a bowl mix whole wheat flour, ground oats, cardamom powder, cinnamon powder, baking powder and soda.

In a large bowl mix powdered sugar and vinegar mixed milk. Whisk well.

Add paneer and mawa mixture. Whisk again.

Now add the milk topping or malai. Mix well. Don’t over beat.

Add dry ingredients gradually. Mix well. Make a lump free smooth batter.

Mix the tutti frutti in it. You can also use choco chips or any dry fruits of your choice.

Pour the mixture into greased and flour dusted cake tin. Tap the cake tin gently.

Sprinkle shredded almond and pistachio. Place cherry over it.

Bake in the preheated oven at 180° for 35 – 40 minutes. Or until the toothpick comes out clean.

Every oven takes different time so check after 30 minutes. Insert a toothpick in the middle, if it comes out clean. Your cake is ready.

Let it cool down completely.

Slice and serve with tea, coffee or a glass of milk.

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Pantua 

Image from internet

May Maa Durga empower you and your family with her nine swaroopa of Name, Fame, Health, Wealth, Happiness, Humanity, Education, Bhakti & Shakti. Happy Navratras. And have a blessed Durga Puja.

Durga Puja is starting from tomorrow. A auspicious occasion of Bengal.

Sharadotsav or Durga puja is an annual Hindu festival in Bengal that celebrates worship of the Hindu goddess Durga. It refers to all the six days observed as Shashthi, Maha Saptami, Maha Ashtami, Maha Nabami and Vijayadashami.

We prepare different types of sweets for this occasion. 

Sharing one more sweet for this festive season.

Pantua.  A delicious melt in mouth dessert. In North India gulab jamun is very famous and its looks like gulab jamun right?  But its not gulab jamun. Gulab jamun is made of khoya or milk solid and pantua is made of paneer or cottage cheese.

You can find this sweet in different names and shapes in Bengal.

Pantua can be made round or oval shaped both. There are two more varieties of this dessert. You can call them close cousins of pantua. They are ledikeni and langcha.

Langcha is cylindrical shaped sugar syrup dipped sweet made of the same ingredients of pantua. But darker in colour. In West Bengal Shaktigarh is famous for its langcha. Whenever we travel from Kolkata to Patna by road my brother always stop at Shaktigarh to enjoy this yummy sweet. And we also pack some of these delicious stuff. Here is a picture I have taken in a sweet shop at Shaktigarh.

Ledikeni is also made with same ingredients. Here is an old story about this sweet.

Bhim Chandra Nag a confectioner of Kolkata renamed his pantua ‘ledikeni’. At that time he prepared this specially on the occasion of the birthday of Lady Canning, wife of Governor-General Charles Canning. And she loved these sweets and asked for more. Thus pantua is also called ledikeni 😀

Sending this post to 110th #Foodiemondaybloghop Durga Puja theme. 

Pantua is easily available in Bengal and Odisha but not in North India. This melt in mouth delicious dessert is very easy to make. Make it at home and make your festival special.

 Recipe 


Paneer or cottage cheese – 1 cup

Khoya or dried milk – 1/2 cup

Refined flour or maida – 3 tablespoon

Suji or semolina – 1 tablespoon

Soda – a pinch

Ghee or clarified butter – 1 tablespoon

Sugar – 1 cup + 1 tablespoon

Water – 2 cup

Cardamom powder – 1 teaspoon

Saffron – a pinch

Raisins – as require 

Oil for frying 

Method 


Knead paneer or cottage cheese, khoya/mawa or dried milk, refined flour or maida, soda, sugar and ghee for 10 – 15 minutes.

You have to knead it well to get a smooth and soft dough.

I have blend the cottage cheese and dried milk in mixer grinder to make it smooth.

Then kneaded with sugar, ghee, soda and refined flour for 7 – 8 minutes.

Make small equal size balls out of the dough. I have made 16 balls. Flatten the ball with your palm. Place a raisin in the middle and close the edges. Make a smooth ball again. Make the balls carefully ensuring no cracks on the balls. 

Mix sugar and water in a large pan. Let it boil.

Add cardamom powder and saffron.

When sugar dissolved simmer for 10 minutes. Remove from heat and keep aside. 

Heat sufficient oil in a pan. Simmer the heat.

Fry the balls on low heat. Be patience. Don’t increase the flame.

Fry all the balls evenly. Place on a paper towel.

Soak the fried balls in sugar syrup for 1 hour.

Or heat over high flame just to one boil. Remove from heat.

Serve immediately. Or let it cool down at room temperature and keep in refrigerator for later use.

You can serve it chilled but I like it hot. Just heat or microwave for few seconds before serving.

Enjoy the soft delicious melt in mouth pantua.

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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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Soya Paneer / Cottage Cheese  Lollipop 


Soya paneer lollipop.

A very easy and delicious appetizer for your evening snacks or party starter.

You don’t need to saute,  just mix everything and fry. Your delicious soya paneer lollipop is ready.

Its a healthy and delicious snack for your kiddos. You can pack it in their lunch box. You will love these  crispy and yummy soya paneer lollipop. 

This week’s our 109th #Foodiemonday bloghop theme is #Onastick. My contribution is this super yummy and healthy soya paneer lollipop.

Soya is called unique food for it’s high protein content and having surplus vitamins, fibers and minerals.

Soya beans are a wonder beans for the grown ups and teen ages.

I have added paneer in it.

 Protein and calcium rich paneer/cottage cheese is a healthy food. Its a source of various other nutrients and low fat content.

If you have all the ingredients ready then you can make it in a jiffy. You have to mix everything and fry. You can shallow fry it in little oil or deep fry. Choice is yours.

Recipe 


Soya granules – 1/2 cup

Paneer or cottage cheese – 1/2 cup

Potato – 1 large, boiled

Ginger – 1/2 inch piece, grated

Green chilli – 2 – 3  finely chopped

Onion – 1 chopped 

Garlic powder – 1 teaspoon

Cumin powder – 1 teaspoon

Garam masala powder – 1/2 teaspoon

Red chilli flakes – 1/2 teaspoon

Black pepper powder – 1/2 teaspoon

Lemon juice – 2 teaspoon

Cilantro – handful, chopped

Salt to taste 

Rice flour – 3 tablespoon

Breadcrumbs – 1/4 cup + 2 tablespoon

Oil for frying 

Ice-cream sticks as require 

Method 


Heat the soya granules in 1 cup water. When it starts to rolling boil. Cover and remove from heat. Or you can microwave for 2 minutes on high power.

Let it cool down. Drain the water and squeeze well.

Peel and mash or grate boiled potato.

In a large bowl mix squeezed soya granules, mashed potato, grated or mashed paneer or cottage cheese, grated ginger, chopped green chilli,, chopped onion, garlic powder, cumin powder, garam masala powder, red chilli flakes, black pepper powder, lemon juice, chopped cilantro or coriander leaves, salt, rice flour and breadcrumbs. You can add 1/4 to 1/2 cup boiled green peas in it. 

Mix well with your hand. If require add little more breadcrumbs. You can also use oats for binding.

Make equal size balls. I have made 6 lollipop but you can make small bite size 12 lollipop.

Shape the balls like cutlets or croquettes.

Heat oil a nonstick pan. 

Fry the cutlets in it till the cutlets becomes golden brown.

Flip and fry the other side too. Remove and place on a paper towel. 

You can also deep fry them.

 Insert an ice-cream stick to the every cutlets. 

Serve hot with tomato sauce or any sauce or chutney.

Enjoy….

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Savoury Rasgulla Korma 

Savoury rasgulla korma.

Yes, you heard right, it is savoury rasgulla. We know that rasgulla is a famous sweet of Bengal and Odisha.

But today I am sharing this famous rasgulla with a twist. I have made these rasgulla in salted water instead of sugar syrup. And dip them in a very delicious and flavourful gravy. The taste is awesome.

A perfect party side dish. Or make it for your sudden guests,if you have milk in your refrigerator.

Or you have some store bought rasgulla in your fridge and no one wants to eat? No problem just squeeze them and dip them in hot water. Squeeze again and dip in the gravy. Easy isn’t it 😀

Now include it with your other paneer dishes like matar paneer, shahi paneer or Kadhahi paneer etc.

Try and add this in your festive menu. I am sure everyone will love this delicious and flavourful curry.

Recipe 



Milk – 1 litre

Vinegar – 2 tablespoon

Salt – 1 teaspoon
Water – 3 cup

Onion – 2 chopped

Garlic – 3-4 cloves

Ginger – 1/2 inch piece

Tomato – 2 large chopped

Almond – 8-9 soaked and peeled

Cashew nuts – 8-9 soaked

Green chillies – 2-3

Green cardamom – 2-3

Cloves – 3

Cinnamon – 1 inch piece

Mace or javitri – 1 string

Star anis – a small piece, optional

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Kashmiri red chilli powder – 2 teaspoon

Coconut milk – 1 cup

Water – 1 cup

Salt to taste

Chopped cilantro to garnish

Method 


Heat the milk in a heavy bottom pan. When it starts to boil add 2 tablespoon vinegar and stir. Milk will be curdle. If require add little more vinegar. When the whey or water and paneer separate from the milk, strain the paneer or cottage cheese with a muslin cloth. Hang it for an hour.

After an hour mash the paneer with your palm. Knead it well with the heel of your palm until the paneer becomes smooth and little greasy. Knead it for at least 10 minutes.

Make small balls with it. You can make 10-12 small balls. There should be no cracks on the balls.

Heat 3 cup water with 1 teaspoon salt in a wide pan. When the water comes to rolling boil slide the paneer balls in it.

Cover and cook for 15 minutes. Remove from heat.

Let it cool down.

Grind onions garlic and ginger.

Separately grind tomatoes, green chilli, cardamom cinnamon, cloves, mace, soaked and peeled almond, soaked cashew nuts and star anis. Star anis has very strong flavour so take a small piece. If you don’t have star anis omit it.

Make a smooth paste.

Heat oil in a pan. Add onion, garlic and ginger paste. Fry till oil leaves the sides.

Now add tomato, whole spices, green chilli, almond and cashew nuts paste.

Add salt, cumin powder coriander powder, turmeric powder and Kashmiri chilli powder. Saute until oil leaves the sides.

Add coconut milk and water.

When it starts to boil add the paneer or cottage cheese balls or savoury rasgulla.

Cover and cook for 10 minutes on low flame. Stir gently to avoid the rasgullas break.

Switch off the flame.

Garnish with chopped cilantro.

Serve with steamed rice, roti or Indian flat bread, paratha, puri, pulao, fried rice or any bread of your choice.

Enjoy the rich, delicious and flavourful savoury rasgulla korma.
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Paan Sandesh Or Betel Leaf Flavoured Sandesh 

Paan sandesh or betel leaf flavoured sandesh. 

A very delicious paan or betel leaf flavoured Bengali sweet made of cottage cheese or paneer. You can get some more different flavoured sandesh recipes here. Click on the name for recipes. 

Chocolate stuffed chocolate sandesh

Sugar and date palm jaggery sandesh

Mango sandesh

Kesar pista sandesh

Chocolate coconut sandesh 

Cake sandesh

Watermelon sandesh

Paan betel leaf is a traditional mouth freshener and digestive aid in India. Its popular due to it’s medicinal properties.

From using it in prayers and religious ceremonies to eating it in the form of a ‘paan’, betel leaves contain many curative and healing health benefits. The leaves are full of vitamins like vitamin C, thiamine, niacin, riboflavin and carotene and are a great source of calcium. 

Betel leaf helps in treating diabetes, aids in weight loss, prevent oral cancer, heals wound, and cures headache.

Source

Personally I love sweet paan or mitha pan. Which has flavourful and delicious ingredients like saunf or fennel seeds, rose petal jam or gulkand, cardamom etc wrapped in a betel leaf.

So I have added this sweet paan flavour in these sandesh. 

I have used Gulkand, saunf or fennel seeds, betel leaves and cardamom in this sandesh. To make the taste similar to sweet paan or mitha paan. 

I have added a pinch of green colour in it but you can omit the colour. Your sandesh will be naturally light green colour for using betel leaves.

I have used fresh homemade paneer or cottage cheese. You can use store bought paneer in it, just crumble the paneer before using.



Recipe 



Paneer – 1 cup, tightly packed 

Paan leaves  – 2,  chopped 

Milk powder – 4 tablespoon 

Sugar – 4 tablespoon 

Gulkand – 2 tablespoon 

cardamom powder – 1/2 teaspoon 

Fennel seeds or sounf – 1/2 teaspoon 

Green food colour – little, optional



Method 



1. Blend or grind chopped betel leaves, fennel seeds or saunf, gulkand and sugar. 

2. Add crumbled paneer, milk powder and cardamom powder with betel leaves, fennel seeds, gulkand and sugar mixture. Blend or grind into a smooth paste. 

3. Take out the mixture in a plate. If you want to use colour add a pinch of powder food colour or 1-2 drop gel colour and mix well. 

4. Heat a pan. Cook the mixture on low flame. Stir continuously. 

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

Let it cool down. 

6. Grease the moulds with little ghee or clarified butter. 

7. Mash the mixture with your palm to make it smooth. 

8. Make small balls and make desired shape with greased moulds. Or you can keep them as a small round balls. Or give any shape with your hand. 

9. Serve immediately or keep in refrigerator and serve chilled. 

You can keep them in refrigerator for 4-5 days. 

Enjoy the paan flavoured yummy sandesh. 

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