Sugar Free Pineapple Sandesh / Diabetic Friendly Sweet

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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Gluten Free Mocha Coffee Cake With Coffee Glaze / Soyabean Flour Cake

Gluten free mocha coffee cake with coffee glaze.

Eggless and butter less super soft and moist cake made with soyabean flour.
If you like coffee and chocolate flavour then this cake is perfect for you. I am sure you will love the coffee chocolate mixed flavour.

I love the soft texture of the cake made of soyabean flour. So I was planning to make a chocolate cake with this protein rich flour.
And when our this week’s bloghop members decided the theme coffee. I have mixed coffee flavour with my chocolate cake. And I am very happy with the taste. Its really super yumm.

Sending this post to the 140 #Foodiemonday bloghop #Coffee theme.
And here is a soft delicious gluten free high protein coffee and chocolate flavoured cake.

You can also enjoy it without glaze. It will be a perfect cake to accompany your tea or coffee.
I have used walnut in the cake and glaze. If you don’t like walnut you can omit it. Or you can use any other nuts of your choice. Or make it without nuts. Cake will be yummy without any nuts. I love it’s strong coffee flavour.
If you don’t have soyabean flour you can use all purpose flour or whole wheat flour or mix of both flour.

Recipe

Soyabean flour – 1 cup

Oats powder – 1/2 cup

Baking powder – 1/2 teaspoon

Baking soda – 1 /2 teaspoon

Cocoa powder – 2 tablespoon

Instant coffee powder – 2 tablespoon

Milk – 3/4 cup + 1/4 cup

Vinegar – 1 tablespoon

Powdered sugar – 1 cup

Oil – 1/2 cup

Vanilla essence – 1 teaspoon

Chopped walnut – 1/2 cup

For coffee glaze

Powdered sugar – 1/2 cup

Instant coffee powder – 2 teaspoon

Warm water – 2 tablespoon

For garnishing

Chopped walnut – 1/4 cup

Cherry – 1, optional

Method

1. Preheat the oven at 175° for 10 minutes.

2. Grease a cake pan and dust with flour. Or line with parchment paper.

3. Mix 1 tablespoon vinegar in 3/4 cup milk and keep aside. Milk should be at room temperature.

4. Mix 2 tablespoon coffee powder in 1/4 cup warm milk.

5. In a bowl sieve soyabean flour, oats powder, baking powder, soda and cocoa powder.

6. In a large bowl mix powdered sugar, oil and vinegar mixed milk. Whisk well. Add coffee mixed milk and vanilla essence. Whisk again.

7. Now add dry ingredients gradually. Mix well. Don’t over beat. Make a lump free batter.

8. Fold in chopped walnut in the batter.

9. Pour the batter in greased cake tin. Tap the baking pan gently.

10. Bake in preheated oven at 175° for 30 – 35 minutes or until the toothpick comes out clean. To check insert a toothpick in the middle of the cake after 30 minutes.

11. Let the cake cool down.
When completely cooled invert the cake on a plate.

12. Dry roast 1/4 cup finely chopped walnut. Stir continuously. Roast till walnut starts to change colour and smell nice toasted aroma. Walnut shouldn’t be burnt. After roasting immediately transfer the roasted walnut on a plate.

13. Mix 2 teaspoon coffee powder with 2 tablespoon warm milk. Stir till coffee dissolve completely.

14. Mix 1/2 cup powdered sugar with it whisk well to make it smooth. You can add 1 – 2 teaspoon water if require to make it spreadable.

15. Spread it evenly over the cake.
Sprinkle roasted walnut pieces over it. Place a cherry in the middle.
Slice and serve. Or keep in refrigerator for 30 minutes to set.
Happy baking!!

Notes –

1. If you want you can make it with all purpose flour or whole wheat flour. Or mix of both flour.

2. If you don’t like walnut you can omit it. Cake will be delicious without walnut too.

3. You can use any nuts of your choice.

4. You can also make this cake without glaze.

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Baked Rasgulla

Baked rasgulla.
Rabdi soaked rasgulla covered with makha sandesh or date palm jaggery or khajur gur sandesh, condensed milk and malai or milk topping. These ingredients made this dessert heavenly.

Tasted this delicious baked rasgulla in kolkata. Attended a wedding reception event in my family. Lovely memorable days with family members. Missing those moments.
This baked rasgulla was one of the party dessert. Everyone loved it. Something different from regular baked rasgulla. Makha sandesh or gur sandesh was the key ingredient.
My brother in law Taposh Roy requested the caterer of that event for the recipe. And he happily share his recipe with us. Thanks to him and Taposh.

Earlier I made baked rasgulla with an easy method. Just layered a mixture of condensed milk, khoya or dried milk and little milk over the squeezed rasgulla and baked.

But this recipe is little different.
Tried the recipe after returning home. And enjoyed the heavenly taste again. Sharing is caring so sharing this awesome recipe with you all. Make it and enjoy the heavenly taste 😊

Recipe

Rasgulla – 8

Full cream milk – 4 cup

Sugar – 3 tablespoon

Homemade paneer or cottage cheese – 1/2 heaped cup

Khajur gur or date palm jaggery – 2 tablespoon or to taste, grated

Cardamom powder – 1 teaspoon

Condensed milk – 1/4 cup

Chopped pistachio to garnish

Method

Boil 4 cup full cream milk in a heavy bottom pan. Let the milk thickened on low flame. Add 3 tablespoon sugar and mix.

Don’t stir the milk frequently. We want the milk topping so just bring the milk topping or malai towards the sides with a spoon gently.

Don’t make the rabdi or thickened milk grainy or dry.
When the milk change it’s colour and thickened remove from heat. Add 1/2 teaspoon cardamom powder.
Keep this thickened milk in refrigerator or under fan for 30 minutes.

After 30 minutes remove the milk topping or malai from it and keep aside.
My thickened milk or rabdi remains 1&1/4 cup after removing the milk topping. If your milk is too thick you can add little milk in it.

Squeeze rasgulla with your palm to remove the sugar syrup. Don’t worry it will swell again.
Dip all the squeezed rasgulla in thickened milk or rabdi. Soak them in thickened milk for 30 minutes.

Now take the paneer or cottage cheese on a plate. Mash well with your palm.
I have made the paneer or cottage cheese out of 1/2 litter milk.
When the paneer becomes smooth add grated khajur gur or date palm jaggery. Mash again to make it smooth and little greasy.

Heat a nonstick or heavy bottom pan. Cook the paneer on low flame for 5 – 6 minutes. Stir continuously. Switch off the heat.
Let the mixture cool down.
Add 1/2 teaspoon cardamom powder and mash it again until it becomes smooth. Mix condensed milk with it and keep aside.

In a baking tray arrange all the thickened milk soaked rasgulla. Layer the paneer or cottage cheese mixture over it evenly.
Now layer the milk topping or malai we have collected from thickened milk.

Garnish with chopped pistachio.

Place on the higher rack of your oven.
Grill for 6 – 8 minutes or until the top becomes brown.
Enjoy the delicious baked rasgulla warm or chilled.

Notes

1. You add use few drops of rose water with cardamom powder in thickened milk.

2. You can decrease the amount of jaggery and sugar if you like less sweetness.

3. You can use shredded almond for garnishing.

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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.

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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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Gluten Free Dairy Free Lemon Glazed Water Chestnut Gulkand Cake 


Dairy free gluten free eggless gulkand flavoured water chestnut flour or singhara atta cake.

Yes its gluten free and dairy free yet taste is heavenly. Topped with lemon glaze, desiccated coconut and sugar coated fennel seeds. Gulkand, water chestnut flour, coconut, cardamom and tutti frutti make this cake super yummy and soft.

Gulkand or rose petal jam is not only delicious but it has cooling properties so its treat all heat related problems.

Its rich in antioxidants, keeps our metabolism healthy, act as a energy booster and helps to reduce acidity and stomach heat.

Water chestnut flour or singhara flour/atta is normally consumed during fasting. It is a good source of energy. This flour/atta is gluten free and very good for overall health.
It is rich in protein, carbohydrate, fiber, vitamins and minerals. It provides many essential nutrients too.
According to Ayurveda it contains more mineral compared to buffalo milk. It is used in Ayurveda to cure various diseases.

Gulkand or rose petal jam, cardamom, lemon, coconut milk and tutti frutti made this cake divine.

Recipe 


Water chestnut flour or singhara atta – 1 & 1/2 cup +1 tablespoon

Desiccated coconut – 1/4 cup

Powdered sugar – 1 cup

Coconut milk – 1 cup

Lemon juice – 1 tablespoon

Gulkand – 1/4 cup

Tutti frutti – 1/2 cup

Cardamom – 1 teaspoon

Oil – 1/2 cup

Baking powder – 1/2 teaspoon

Baking soda – 1/2 teaspoon

Lemon zest – 1/2 teaspoon

Sugar coated fennel seeds – 2 tablespoon

For glaze 


Lemon juice – 1 tablespoon

Powdered sugar – 1/4 cup

Lemon zest – 1/2 teaspoon

Sugar coated fennel seeds, desiccated coconut and cherry for topping

Method 


Preheat the oven at 180° for 10 minutes.

Grease a cake tin and dust with water chestnut flour.

Mix 1 tablespoon water chestnut flour and tutti frutti to avoid sinking in the bottom.

In a bowl mix water chestnut flour or singhara atta, desiccated coconut, cardamom powder, baking powder and soda.

In a large bowl whisk powdered sugar, coconut milk, lemon juice, lemon zest and oil. Beat till sugar dissolved.

Add all the dry ingredients gradually. Mix well to make a lump free batter.

Add gulkand or rose petal jam and mix.

Fold in flour mixed tutti frutti and sugar coated fennel seeds in the batter. But these are optional if you want you can omit these. Use dry fruits of your choice.

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

Bake in 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 done.

Let the cake cool down completely.

For glaze whisk lemon juice, powdered sugar and lemon zest. Whisk till smooth.

Spread lemon glaze all over the cake.

Spread desiccated coconut over it.

Top with sugar coated fennel seeds and cherry.

Slice and enjoy the lemon coconut mixed heavenly taste.

Happy baking!!

Note –

1. If you want you can add little food colour in the batter.

2. If you have problems with colour you can omit tutti frutti and sugar coated fennel seeds. Use dry fruits of your choice instead of these.

 

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