Hazelnut chocolate Sandesh or sondesh.
Sandesh with the flavour and taste of hazelnut, chocolate, vanilla and coffee. Stuffed with grated chocolate and dipped in melted chocolate with coffee. Taste is super yummy.
Sandesh is a sweet of Bengal made of chhena/paneer or cottage cheese. Homemade fresh paneer or cottage cheese is best to make sandesh. You can make paneer with vinegar, lemon juice or curd. If you want to make paneer with lemon juice or vinegar for sweet dish then you have to rinse the paneer well under running water to remove the smell of lemon or vinegar. So I always make paneer for sweet dish with curd. And for savoury dishes you can make with lemon juice or vinegar.
For sandesh paneer should be mashed well with sugar to make smooth. Then cooked on low heat for 3 to 5 minutes. It shouldn’t be overcooked. If overcooked mixture will become crumbly. You can add any flavour of your choice.
Earlier shared some sandesh recipes with different flavours.
7. Paan sandesh
12. Cake sandesh
15. Mango sandesh
This time made the sandesh with a completely different flavour. Yes its a fusion recipe. Because Monday again and we bloghop members sharing some Indian dessert with continental ingredients. At first I have decided to skip this week because I am not at home now. So planning to participate again after reaching home. But my daughter said you have hazelnut so why not try hazelnut sandesh. Loved the idea. I have used hazelnut and chocolate in smoothie. And loved the taste so here is a sandesh with hazelnut and chocolate.
205 #Foodiemonday bloghop theme is #MithaiMeTwist suggestd by Sasmita Sahoo Samanta who blog at First Timer Cook. Visit her space for different types of authentic and innovative recipes. I always love her Odia dessert recipes . Tried one and bookmarked some to try.
Hazelnut chocolate sandesh is stuffed with grated dark chocolate and dipped in melted chocolate with coffee. Sounds delicious isn’t it 😊
So try this hazelnut, chocolate, vanilla and coffee flavoured sandesh and enjoy the heavenly taste. Picture courtesy my daughter Suchismita.
Milk – 3 & 1/2 cup
Curd – 4 – 6 tablespoon
Hazelnut – 1/4 cup
Powdered sugar – 4 tablespoon
Vanilla essence 1/4 teaspoon
Grated dark chocolate – 3 tablespoon, heaped
Instant coffee powder – 1/4 teaspoon
Almond – 4 – 5, dry roasted and slivered
1. Place a cheesecloth on a strainer.
2. Heat milk in a heavy bottom pan. When it starts to rolling boil reduce the heat.
3. Add 4 tablespoon whisked curd and stir. Add 1 – 2 tablespoon curd more or as require to curdle the milk completely. Its depends on the sourness of the curd. I have used fresh curd which is not sour at all so I had to add 6 tablespoon. First add 4 tablespoon, stir and add more if require.
4. You can make the paneer with vinegar or lemon juice but then you have to rinse the paneer well under running water to remove the smell of vinegar or lemon. I always use curd to make paneer for sweet dishes and vinegar and lemon juice for savoury dishes.
5. When greenish whey and cottage cheese separates immediately pour into the strainer.
6. Squeeze the cloth well to drain all the water from cottage cheese. Hang the cheesecloth for 1 – 2 hours to drain out all the water.
Get the detailed method to make paneer or cottage cheese here.
7. Dry roast the hazelnut till fragrant. Don’t make brown. When it starts to change it’s colour remove from heat and place on a plate.
8. When roasted hazelnut cool down grind it into a fine powder.
9. Take out the paneer or cottage cheese on a plate. Mash the paneer with your fingers and heel of your palm to make smooth. You can use your food processor to make the paneer smooth.
10. Add powder sugar and mixed.
Knead the paneer well to make smooth.
11. Heat a nonstick pan or heavy bottom pan. Add powdered sugar mixed smooth paneer and ground roasted hazelnut.
12. Cook on low heat and stir continuously. Add vanilla essence and mix.
13. Don’t increase the heat cook on low flame.
Cook till the paneer leaves the sides and becomes like a dough. Don’t overcook. Mixture may be grainy if overcook.
14. Remove from heat and mash with your palm or back of a spoon when warm.
15. Knead the paneer mixture again to make smooth.
16. Make small balls. I have made 6 balls.
17. Flatten the ball and place 1/4 teaspoon grated chocolate in the middle.
18. Bring together all the edges, close and make a ball again.
19. Press the ball gently with your palm. Don’t make flat just press gently to give shape.
20. Make a small dent in the middle with your finger. Make all the balls or sandesh this way.
21. Keep the sandesh in refrigerator.
22. Melt remaining grated chocolate in double boiler or microwave. Microwave on high power for 30 seconds, stir and microwave again for 30 seconds.
23. Add coffee powder and give a good stir.
24. Dip half of the sandesh in melted chocolate or coat half portion of the sandesh with a spoon.
25. Place some dry roasted and slivered almond in the middle. You can garnish the sandesh with slivered pistachio. I don’t have pistachio so place a green colour sunflower seed to add some colour.
26. Chill the sandesh in refrigerator for 30 minutes or more before serving.
Enjoy the heavenly taste.
Sandesh can be stored in refrigerator for 6 – 7 days.
You can use any nut of your choice instead of hazelnut.
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.