Gulkand stuffed date almond sandesh. Soft mouth melting and delicious sandesh sweetened with date powder and topped with white chocolate. Gulkand stuffing taste heavenly with the outer layer of sandesh.
One more fusion recipe for my readers. Sharing a sandesh recipe after a long time. Taste flavour and look is completely different from other traditional sandesh. You can call it kids friendly sweet. Because not only adults but kids will also enjoy the taste and look. You don’t need sugar or jaggery to make these sandesh. Little date powder gives enough sweetness to these sandesh. My last post Apple coconut kheer was also made with date powder.
Sandesh is a delicious sweet from Bengali cuisine. These sweets are very easy to make. You need some cottage cheese/chhena or paneer with any flavoring to make this sandesh. Homemade paneer or cottage is best for sandesh. You can also use different types of fruits with cottage cheese to make sandesh. Here are some different flavoured sandesh recipes from this blog.
11. Cake sandesh
14. Mango sandesh
16. Steamed sandesh
As I mentioned above making sandesh is very easy. You need to mash the paneer or cottage cheese mixture well and then add date powder, almond powder and milk powder. Mash again to make smooth. Cook on low heat for 3-4 minutes. Stir continuously while cooking and don’t cook more than 3-4 minutes to get soft sandesh mixture. Over cooking will make your sandesh crumbly and chewy. So to get soft mouth melting sandesh always cook on low heat till mixture starts to leave the sides, immediately remove from heat. Mash the mixture again when still slightly warm to make smooth.
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Paneer or cottage cheese – 3/4 cup
Date powder – 1/4 cup
Milk powder – 3 tablespoon
Almond – 1/4 cup
Caramel essence – 1/4 teaspoon, optional
White chocolate – 1/4 cup, grated
Gulkand for stuffing
1. Make the paneer with curd instead of lemon juice or vinegar to get soft paneer for sweets. Get the method of making paneer here. After draining the whey from paneer or cottage cheese transfer the paneer on a plate.
2. Grind the almond to make fine powder.
3. Mash the paneer with your finger tips and heel of your palm to make the paneer smooth. Add date powder, milk powder and almond powder and mash again.
4. Grease a silicon chocolate mould with ghee or oil. I used little ghee or clarified butter.
5. Melt white chocolate in microwave or double boiler. I have used microwave. In a microwavable glass bowl melt the white chocolate on full power for 1 minute. Stir with a spoon. If your chocolate not melted completely then microwave for a few seconds more. Spread a layer of melted white chocolate in every mould and keep aside to set.
6. Heat a nonstick or heavy bottom pan. Add the paneer mixture. Cook on low heat and stir continuously. Cook till moisture almost evaporate and mixture becomes like a soft smooth dough. Don’t overcook because overcooked paneer mixture becomes grainy and chewy. And remember don’t increase the heat, cook on simmer.
7. When the mixture starts to leaving the sides immediately remove from heat. Add caramel essence if using and mix well. Let the mixture cool down.
8. Mash the mixture again when slightly warm. Mash to make smooth. Make small equal size balls. Flatten the balls with your palm and place half teaspoon Gulkand in the middle. Seal the edges and make a ball again. Press the balls over white chocolate layer in every mould. Press gently.
9. Keep the silicon chocolate mould in refrigerator for an hour. After one hour demould the sandesh and arrange on a plate. Serve chilled. Leftover can be stored in refrigerator for 4-5 days.
1. Mash the paneer really well to make smooth. You can use your food processor to mash the paneer or cottage cheese.
2. Any essence can be used instead of caramel essence.
3. Don’t cook the paneer or cottage cheese mixture more than 3-4 minutes. And don’t increase the heat. Cook on simmer and stir continuously.
4. You can use sugar or any sweetener instead of date powder.
5. If you don’t want to use milk powder then you can use same amount of mawa or evaporated milk and add little more date powder.
This recipe is going to be feathered in Facebook gourmet group Shhhhh Cooking Secretly Challenge. In this monthly group members are paired with different partners every month and two secret ingredients are given to each other. We have to use these ingredients in our recipe.
This month theme is Diwali Dhamaka suggested by the admins Mayuri Patel and Renu Agrawal Dongre. You can get numerous delicious recipes on Mayuri’s blog. Mayuri shared Kalakand with cottage cheese for this Diwali theme.
Renu gave me milk powder and white chocolate as secret ingredients and I made this soft mouth melting and delicious sandesh with these ingredients. Renu has a wonderful blog and she shared Easy milk powder chocolate laddu modak for this theme. Do visit her space for many more amazing recipes.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.
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