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. 

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

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Mango Steamed Sandesh Or Aam Bhapa Sondesh 

Mango steamed sandesh or aam bhapa sondesh.

A delicious and easy to make sweet of Bengal.  Perfect dessert for this festive season.

Tomorrow is Raksha bandhan. Make it for your brother or brothers you can make it for your sisters too. Give her a treat and see her happy face 😊
You can get two more steamed sandesh recipes here.

Date palm jaggery steamed sandesh and
Orange steamed sandesh
Click on the name for recipe.

I have steamed it in my rice cooker.

You can make in pressure cooker in a covered stainless steel container. I have used fresh homemade cottage cheese or paneer. You can use store bought but knead and make it smooth first. Better use homemade.

Only four ingredients and you will get a yummy dessert. No more words. Coming to the recipe 😀


Recipe 


Cottage cheese or paneer – 1 cup

Mango – 1 cup, finely chopped or pureed

Sugar – 4 tablespoon

Cardamom powder – 1/2 teaspoon



Method 


Heat a pan. Cook the mango on low flame till water evaporate completely. Stir continuously. Let it cool down.

Mix paneer, sugar and mash with your palm. Use the heel of your palm to make it smooth and soft.

Now add cooked mango and cardamom powder. Taste and add little more sugar if require. It depends on the sweetness of mangoes. Mash it again. Knead well.

You can use your mixer grinder to make it smooth quickly.

Grease a bowl or any stainless steel container.

Fill it with cottage cheese mixture. Level the top with a spoon. Cover the container. If you don’t have cover use aluminium foil to cover it tightly.

Steam for 20-25 minutes. If you are using pressure cooker remove the weight. Steam on medium to low heat.

You can also make it in microwave. Pour the mixture in a greased microwave proof bowl. Cover and microwave on high power for 6-7 minutes.

Let it cool down. When it comes to room temperature keep it in refrigerator for 1-2 hours.

Demould and garnish with shredded almond, pistachios, mango slices and saffron threads.

Cut into desired shape. Keep the sandesh in refrigerator. Serve chilled.

Happy cooking and happy Raksha bandhan in advance.

Enjoy….

Saffron Pistachio Sandesh Panna Cotta / Guest Post By Bejaya Sinha 


Saffron pistachio sandesh panna cotta.

Its a guest post and 200th post on my blog. My recipe sharing journey started with food group ‘Chef At Large’. And I am very happy to share this recipe of a very talented member of this group.

 

Panna cotta is an Italian dessert made of sweetened cream thickened with gelatin or agar agar and moulded. Literally meaning of panna cotta is cooked or thickened cream. And this Saffron pistachio sandesh panna cotta is a fusion recipe. You can taste panna cotta in Bengali sandesh.

 

This is a guest post by Bejaya Sinha. We met each other in a food group Chef At Large.  She always amazed me with her delicious recipes and excellent photographs. She is an awesome home cook. Bejaya has shared many of her innovative recipes in food group.

Impressed by her photography skill and innovative recipes I have requested her to make a guest post for my readers.

So here is a delicious dessert for you. Thank you so much Bejaya for this awesome recipe.

 

Now lets see what Bejaya said about this recipe.

“Kesar Pista Sandesh Panna cotta.

An innovative fusion of Sandesh &Panna cotta.

Absolutely creamy & delicious sweet made with agar agar.

Dedicated to my mother who was an excellent cook..

I have learnt cooking from her specially sandesh.. She used to pack homemade sandesh in our tiffin box and all my friends were crazy about that sandesh..

Now my kids also love sandesh.”

Its a single serving recipe you can make double or more.

 

Recipe 


Soft paneer or cottage cheese – 1 tablespoon

Milk powder 1 teaspoon

Sugar – teaspoon

Milk – 2 tablespoon

Cream – 1 tablespoon

Saffron – a pinch

Agar agar powder – a big pinch

Pistachio – 1/2 teaspoon + 1/4 teaspoon

Cardamom powder – a pinch

Method 


Its a single serving recipe. You can make it double or more.
Mash 1 tablespoon sotf paneer or cottage cheese, 1 teaspoon milk powder, 2 teaspoon sugar till smooth.

Boil 2 tablespoon milk &1 tablespoon cream and a pinch of Saffron together. Add a big pinch of agag agar powder.

Whisk till smooth.. Add paneer mix, cardamom powder and, 1/2 teaspoon chopped pistachio. Mix well.

In a greased mould add 1/4 teaspoon chopped pistachio. Pour panna cotta mix.

Chill for 2 hours in refrigerator.

Unmould and serve.

Add some cream mixed with kesar on top.

You can adjust sugar as per taste.

Enjoy………

Cake Sandesh

 


I alone cannot change the world, but I can cast a stone across the waters to create many ripples. – Mother Teresa

Happy Women’s Day.

Starting this post with the words of Mother Teresa. Her selfless work among the poverty-stricken people is an inspiration for us.

“for we women are not only the deities of the household fire, but the flame of the soul itself.”
Rabindranath Tagore, The Home and the World

And Gandhiji said, ‘Intellectually, mentally, and spiritually, woman is equivalent to a male and she can participate in every activity.”

From Sita in Ramayana to Kannagi in Silapathikaram to Rani Jhansi are not only celebrated women but also their contribution to social change and awareness had been immense.

India is the original home of the Mother Goddess. women in India have always been honored and respected.

Source

International Women’s Day is a worldwide event that celebrates the social, economic, cultural and political achievements of women. And calling for gender equality.

Our this week’s 82nd #Foodiemonday bloghop theme is Women’s Day treat. I am sharing cake sandesh or pinwheel sandesh.

This sandesh is a very delicious soft sweet with the aroma of cardamom and chocolate. I am giving both the method of making it. I am out of town this time. Whenever I will reach home, I will make it again and add some pictures of pinwheel shaped sandesh too.

Recipe 



Chhena/paneer or cottage cheese – 3/4 cup

Khoya/mawa or dried milk – 3/4 cup

Sugar – 1/4 cup

Cardamom powder – 1/2 teaspoon

Vanilla  – 1/2 teaspoon

Cocoa powder – 1 tablespoon
Ghee or clarified butter – 1 tablespoon

Method 



Mix paneer/cottage cheese or chhena and khoya/mawa in a plate. Mash well with your palm. Or grind into a smooth paste.

Heat one tablespoon ghee or clarified butter in a heavy bottom or nonstick pan. Add paneer/cottage cheese, khoya/mawa and sugar in it. Cook on low flame. Stir continuously.

Cook till the mixture becomes a dough like consistency and leaves the sides.

Let it cool down. Knead it again to make it smooth. You can grind it too.

You can make it in two ways.

1. Separate 1/3rd mixture and add cocoa powder and vanilla essence in it. Mix well.

Flatten it on a aluminum foil.

Mix cardamom powder in remaining mixture. Mix well and make a log with it. Place the log on cocoa powder mixed flatten mixture. Roll it and wrap with aluminum foil. Keep in refrigerator for 30 minutes. Cut into desired pieces and serve.
Or
Divide the mixture into two equal parts. Blend cocoa powder and vanilla essence in one and cardamom powder in another part.

Thinly roll out both the halves into equal sized pieces.

Place the chocolate piece on top of the white one. Roll the two tightly together as for Swiss rolls. Wrap with aluminum foil. And keep in refrigerator for 30 minutes.
Cut into desired pieces. And serve as pinwheel sandesh.

Enjoy…….

Chocolate Coconut Sandesh 

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.



Chocolate coconut sandesh. A sweet made of soft and smooth coconut mixture and crisp chocolate.Bengali’s love sweets and Durga Puja is the perfect time for sweets. So spread happiness with this delicious and easy to make sweet recipe.



Durga Puja is the one of the most famous festival celebrated in West Bengal  in honor of Goddess Durga during the period of Navaratri
This festival marks the victory of Goddess Durga over the evil buffalo demon. Mahishasura.  Durga Puja festival epitomises the victory of Good over Evil.

In Bengal, Goddess Durga is worshipped as Durgotinashini, the destroyer of evil and the protector of her devotees.
Durga Puja or Sharadotsav is an annual Hindu festival in South Asia that celebrates worship of the Hindu Goddess Devi Durga.

Durga Puja is celebrated every year in the Hindu month of Ashwin (September-October) and commemorates Prince Rama’s invocation of the goddess before going to war with the demon king Ravana.
This autumnal ritual was different from the conventional Durga Puja, which is usually celebrated in the springtime.

So, this Puja is also known as Akal-bodhan or out-of-season  worship. Thus goes the story of Lord Rama, who first worshipped the Mahishasura Mardini or the slayer of the buffalo-demon, by offering 108 blue lotuses and lighting 108 lamps, at this time of the year.

In this festival serve your guests a different and delicious sweet. Chocolate coconut sandesh. I have mixed coconut with kid’s favourite chocolate to make a lip-smacking sweet.

Coconuts are one of the wonder foods on earth that have multiple health benefits.
Coconut tree was called Kalpa vriksha in Sanskrit. The tree that supplies all that is needed to live.In ancient India, the coconut palm has been recognized as a top immune booster, antifungal, antibiotic, antiviral and antibacterial remedy for thousands of years all over the world.



In India one of the most common offerings in a temple is coconut. Coconut plays a vital role in all puja rituals. The coconut is a satvic fruit. It is sacred, pure, clean, and health giving, endowed with several properties.

Enjoy this auspicious occasion with this delicious chocolate coconut sandesh.

Recipe 


Shredded coconut – 1 cup

Paneer/cottage cheese – 1 cup

Sugar – 1/4 cup or to taste

Cardamom powder – 1/2 teaspoon

Dark chocolate – as require. I have used 1/2 morde chocolate bar

Ghee/clarified butter or butter for greasing the moulds.

Method 


Mix paneer/cottage cheese, coconut and sugar. Add less sugar, taste after mixing and add more if require. Mix well with you finger tips. Make a smooth mixture.

Heat a nonstick or heavy bottom pan. Cook the coconut mixture on low flame. Keep stirring. Cook until the mixture dried up. Remove from heat and let the mixture cool down. Make it smooth again. You can use your grinder or blender to make it smooth. I have ground it.

We have to set it in moulds. You can use any moulds whatever you have. I have used small chocolate moulds for bite sized sandesh and some muffins moulds for large size.

Melt the chocolate in double boiler or in microwave. Microwave for 30-40 second on high power stir if require microwave some more seconds. Stir with a spoon to check. It shouldn’t be burn. After melting stir it well.

Now take the greased moulds. Pour 1 teaspoon coconut paneer/cottage cheese mixture. Set and level with a spoon or your finger tips. Press gently. Pour 1 teaspoon melted chocolate over it. Make it flat and even with a spoon.

Keep the moulds in refrigerator for 2-3 hours.
Demould on a plate. Serve chilled. Always keep the remaining sweets in refrigerator. Chocolate will melt if you keep it in room temperature.

Coconut paneer/cottage cheese mixture have a soft smooth texture and chocolate is crisp.
Enjoy the soft and crunchy taste.

Kesar Pista Sandesh 

Kesar pista sandesh. 

A very quick, easy and yummy sweet for the festival.

Wishing a very happy Independence day to every Indian. 

15th August is the day of rebirth for India. India gain it’s Independence from the rule of the British on 15th August 1947. So this date is celebrated as the Independence Day in India.

 This day is observed as a national holiday. Every year the celebration starts with the unfurling of the tricolour National flag by the Prime Minister of the nation. 

This week’s #Foodiemonday #bloghop theme is #tricolour dish.


We are 10 food bloggers in our Foodiemonday bloghop team. This time my fellow bloggers decided to select one colour each from the tricolour. And I have chosen the colour white.

White colour signifies purity, spiritual, innocence, good, wholeness, fresh and completion. White is the colour of new beginnings.

Kesar/saffron pista/pistachio sandesh is very easy and quick to make. You don’t need long hours to prepare it. Very few ingredients and only 2 minutes. Interesting isn’t it 🙂

Its a type of bhapa/steamed sandesh. But I have made it in microwave. I have already shared two types of bhapa/steamed sandesh. Now one more Bengali delicacy for this special day.


Recipe 

Paneer/cottage cheese  – 1 cup crumbled 
Reduced milk  – 1/2 cup 
Sugar  – 1/2 cup or to taste 
Cardamom powder  – 1/2 teaspoon 
Cashew nuts  – 2 tablespoon blanched 
Pista/pistachios  – 2 teaspoon blanched 
Kesar/saffron  – a pinch 
Hot milk  – 1 tablespoon 

Method 
Soak the Kesar/saffron in hot water. 

Take fresh paneer/cottage cheese in a bowl. Crumble it with hand. Mix reduced milk and sugar in it. Add sugar according to your taste. Add less sugar, taste after mixing and add more if require. 

You can use condensed milk too instead of reduced milk. I have used homemade reduced milk. If you want to use condensed milk omit the sugar. Condensed milk has enough sweetness. 

After mixing taste and adjust the sugar. Now blend the mixture with all the ingredients in blender. Mixture should be thick and creamy.

 I have used cashew nuts but you can use blanched almonds too. If you feel its too thick you can add little milk in it. 

I have made it in silicone moulds. Grease the moulds with little ghee/clarified butter. Fill the moulds 3/4 with the mixture. Don’t try to fill up to rim it can spill during cooking. 

Place the moulds on the turntable of your microwave. Cook at high for 2 minutes.

After 2 minutes switch off the microwave and let them cool. 

If you don’t have moulds you can make it in a large microwavable container too. Slice before serving. Or steam it in a steamer or pressure cooker.

When cooled down refrigerate for 1 hour. Garnish with saffron and pistachios and serve chilled. Or keep the moulds in freezer and serve as yummy chilled ice-cream sandesh. 

Celebrate your festivals with this easy quick and yummy sandesh. 

Enjoy the heavenly taste 🙂

Sandesh

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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.

This Bengali delicacy sandesh is very easy to make.
You can make your occasion special with this delicious sweet.

I made these in two different flavours.
One with sugar and other with date palm jaggery or khajur gur. I have shared the pictures of two types of sandesh above.

It needs only two ingredients. Paneer/cottage cheese and sugar or jaggery.

In sugar version we need little cardamom powder for flavour.

You can add any essence or fruit purees of your choice. Or you can add melted chocolate or cocoa powder to make chocolate sandesh. I have already shared the recipe of chocolate sandesh.

Recipe of sugar sandesh and date palm jaggery or khajur gur sandesh is same. Its very easy to make.

I used mould to shape them. If you don’t have mould simply roll like a ball and press lightly with your palm.

 

IMG__20161016_085536

 

You can decorate them with chopped pistachio, almonds or tutti fruity.

I made it with home made paneer/cottage cheese. Paneer should be soft. We have to knead it for more smooth and soft texture. You can use a grinder too for quick result.

We need cardamom powder for sugar sandesh only. Date palm jaggery is very flavourful so I didn’t used any flavour in it.

Add sugar according to your taste. First add less, taste after mixing then add more if require.

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Recipe

Paneer/cottage cheese out of 1 liter milk.

Date palm jaggery or sugar  – 1/4 cup or to taste

Cardamom powder  – 1/2 teaspoon

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Method

Take the paneer in a large plate. Knead with your palm for 4-5 minutes till the paneer/cottage cheese becomes smooth.

Add the sugar or jaggery knead for another 3-4 minutes. You can use food processor or mixer grinder to make it smooth.

Now cook the mixture on a nonstick or heavy bottom pan on low flame. Stirring continuously for 3-4 minutes. Cook till it becomes dough like consistency.

Don’t overcook, mixture shouldn’t be dry.
Add cardamom powder if making sugar sandesh.

Let it cool. Nead again to get a smooth texture. You can grind it too.

Shape them in a greased mould or make small balls and shape it as you like.

Enjoy the heavenly taste.

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