Date Almond Sandesh/Gulkand Stuffed Sandesh

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.

1. Hazelnut chocolate sandesh

2. Carrot sandesh

3. Sugar free date sandesh

4. Sugar free pineapple sandesh

5. Coconut sandesh

6. Chocolate sandesh

7. Coconut pomegranate sandesh

8. Paan or betel leaf sandesh

9. Sandesh

10. Watermelon sandesh

11. Cake sandesh

12. Chocolate coconut sandesh

13. Kesar pista sandesh

14. Mango sandesh

15. Chocolate stuffed chocolate sandesh

16. Steamed sandesh

17. Steamed sandesh with date palm jaggery

18. Saffron pistachio sandesh panna cotta

19. Mango 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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Recipe

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

Method

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.

Notes

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.

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

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Gol Papdi Or Gur Papdi/Sukhdi

Gol papdi or gur papdi or sukhdi.
A delicious, flavorful and very easy to make barfi from Gujarati cuisine. You need only 3 main ingredients. Whole wheat flour, ghee and jaggery. A perfect winter delicacy.

You have to fry the flour with ghee carefully. Flame should be low and fry till the flour becomes golden brown. It will take 12 – 15 minutes. After removing from heat mix everything and set on a greased plate to set. Easy isn’t it ☺️

Garnishing is optional, it will also taste great without garnish. But I like to sprinkle some sliced almonds for extra crunch. You can also add sliced almonds, cashews or pistachios in flour.
You may like some more barfi recipes on this blog.

1. Chocolate cardamom fudge

2. Moong dal barfi

3. Mango litchi fudge or barfi

4. Chocolate barfi or fudge

5. Coconut barfi or fudge

6. Date palm jaggery and coconut barfi

7. Date walnut fudge or barfi

8. Sugar free carrot bottle gourd fudge or barfi

9. Apple coconut fudge or barfi

Sending this post to Facebook group recipe swap challenge initiated by Jolly and Vidya.
We have to recreate a recipe from a fellow blogger’s blog. This month my partner is Sandhya Ramakrishnan who blog at My cooking journey.
Do visit her space for many tempting recipes she shared.

This month we have to choose a dessert recipe from our partner’s blog. While searching for a dessert on Sandhya’s blog loved this Gol papdi recipe. Immediately decided to make this easy and delicious looking wheat barfi or gol papdi.

Recipe

Whole wheat flour or atta – 1/2 cup

Powdered or grated jaggery – 1/3 cup

Ghee / clarified butter – 4 tablespoon

Cardamom powder – 1/4 tsp

Nutmeg or jaefal powder – a pinch, optional

Almond and pistachio slices to garnish

Method

1. Grease a plate with ghee and keep aside.

2. Heat ghee or clarified butter in a pan. Add whole wheat flour or atta. Fry on low heat till flour becomes golden brown. Stir constantly. It will take 12-15 minutes.

3. When the flour becomes golden brown remove from heat. Add cardamom powder and nutmeg powder. You can also add sliced almonds, cashews or pistachios in the flour. I didn’t. Mix well.

4. Now add the jaggery. Use grated jaggery or fine powder.

5. Mix and immediatly pour the mixture into the greased plate. Press with a spatula and spread the mixture evenly.

6. Sprinkle almond and pistachio slices.
Cut into square or diamond shape when still warm.

7. Let it cool down. Serve immediately or store in a airtight container for later use.

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.

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

Happy Diwali everyone . May happiness and prosperity fill your life. Have a joyous and bright Diwali.

I am back after a short break. Sharing a delicious and easy to make sweet to brighten your festival. Make it to serve your guests and enjoy the heavenly taste.

Barfi made with fresh coconut, thickened milk, milk powder, little sugar, milk and cardamom. You can also use rose essence or rose water if you like the flavour.

You can use khoya or mawa but this time I didn’t dried up the milk completely. Boiled the milk on simmer till milk becomes thickened but pouring consistency, just like rabdi.

Fresh coconut is best for this barfi. Grate the coconut or simply cut the peeled coconut in small pieces and grind.

You may like some more festive dessert recipes on this blog.

Collection of sweets

Recipe

Coconut – 1

Thickened milk- 3/4 cup

Milk powder- 1/2 cup

Sugar- 3 tablespoon

Milk- 1/4 cup

Cardamom powder- 1 teaspoon

Pistachios to sprinkle

Ghee or clarified butter for greasing the plate.

Method

1. Peel and grate the coconut or cut into small pieces.

2. Grind the coconut with thickened milk and sugar. Add 1/4 cup milk for easy grinding. Make a smooth paste.

3. Grease a plate with ghee or clarified butter and keep aside.

4. Heat a pan or wok. Add the ground mixture.

5. Cook on low heat. Stir constantly to avoid sticking to the bottom.

6. When the mixture about to dried up add milk powder and mix well.

7. When the mixture leaves the sides remove from heat.

8. Add cardamom powder and mix well. You can also add 1/4 teaspoon rose essence or rose water if you like the flavour .

9. Pour the mixture on greased plate. Press with a spatula and sprinkle chopped pistachios.

10. Cut with a knife into your desired shape when still warm.

11. Keep in cool place for an hour to set.
Your barfi is ready. Enjoy the divine taste.
Have a safe and prosperous Diwali.

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.

I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update
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