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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Coconut Pomegranate Sandesh Or Narkol Bedana Sondesh 


सर्वमंगलमांगल्ये शिवे सर्वार्थसाधिके।

शरण्ये त्र्यम्बके गौरि नारायणि नमोऽस्तु ते ॥

Meaning – 

Oh Goddess, who is the giver of all good things, who is peaceful, who is the giver of all wealth, who is the giver of refuge, who has three eyes and who is the Shining One. Salutations to You, Narayani!

Source

Wishing you all happy Durga Puja. May Goddess Durga bless you with happiness all the year through.

Today is Maha Ashtami.

Maha Ashtami or Durga Ashtami is one of the most auspicious days of Durga Puja. Ashtami is known as Durgotsava marks the victory of good over evil. According to Hindu mythology Goddess Durga defeated evil demon Mahishasura and since then this festival is celebrated. And this day is also known for Astra Puja or worshiping weapons. In Bengal Durga Puja is celebrated from sixth day to tenth day of Navratri.

I have promised to share some sweets for this festive season. Today sharing coconut pomegranate sandesh. A delicious and soft dessert to celebrate this festival. I am sure even you don’t get this sandesh flavour in Kolkata sweet shops. If you find this flavour please let me know the name of the shop, I would love to try in my next Kolkata visit. 

You can get some more sandesh recipes here

Recipe 

Paneer or cottage cheese – 1 cup

Pomegranate seeds 1/4 cup

Coconut – 1/4 cup, grated or finely chopped

Sugar – 3 tablespoon

Milk powder – 1/4 cup 

Cardamom powder – 1/2 teaspoon

Rose water – 1/4 teaspoon 

Red food colour – little, optional

Method 



Clean and wash the mould, pat dry and grease with little ghee or butter. 

Blend or grind the pomegranate for two pulse and strain the juice. You can use your juicer but its the easiest way. 

Blend the pomegranate juice and coconut till smooth.

Now add crumbled paneer or cottage cheese, sugar, milk powder, cardamom powder and rose water or essence. Blend till smooth. 

Take out the mixture in a nonstick pan and cook on low heat. Stir continuously. Cook until the mixture becomes a dough like consistency. Remove from heat.

Let it cool down.

Add colour. 

Knead the dough to make it smooth. I have blend it again to make it quickly. Blend or grind it again till smooth.

Make small balls and shape them with a mould. Or if you don’t have moulds make small round balls. If you feel it sticky grease your palm with little ghee or clarified butter. 

Serve or keep in refrigerator for later.

You can store these sandesh in refrigerator for 4-5 days.

Enjoy chilled delicious coconut pomegranate sandesh 😊

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

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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. 

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.