Oats Date Dry Fruits Modak / Sugar Free Modak

Happy Ganesh Chaturthi. May God bless you all 🙏 Celebrating 5th year blog anniversary. Thanks to all my readers for your love support and encouragement. 5 years with 500 posts, its possible because of you. Thanks a lot to everyone.

Oats date dry fruits modak. Not authentic but a super healthy sweet for health conscious people. Sugar free and low calorie delicious modak made with reduced skimmed milk, oats, dates and dry fruits. Sweetened with natural sweetener dates and raisins only. A healthy treat for kids and adults both.

You can make modak by using modak mould or shape with your hand or make barfi or fudge. I have made modak using modak mould. You can easily shape them into modak with your hands. And used my sandesh mould to shape remaining mixture.

Earlier shared three more modak recipes.

Stuffed chocolate modak

Quick dry fruit coconut modak

Gulkand stuffed chocolate modak

I have used gluten free oats to make these modak. Oats are among the healthiest grains on earth. Many studies have shown that the beta-glucan fiber in oats is effective at Oats are an incredibly nutritious food packed with important vitamins, minerals and antioxidants. In addition, they’re high in fiber and protein compared to other grains. Oats contain some unique components — in particular, the soluble fiber beta-glucan and antioxidants called avenanthramides. Benefits include lower blood sugar and cholesterol levels, protection against skin irritation and reduced constipation. In addition, they are very filling and have many properties that should make them a weight loss friendly food. At the end of the day, oats are among the healthiest foods you can eat. To read more benefits of oats click here.

Earlier shared some oats recipes on this blog. Get the recipes here.

Modak sweetened with dates.

Dates boast an impressive nutrient profile but are quite sweet. Yet, they’re packed with fiber, which helps your body absorb its sugars more slowly. When eaten in moderation, they’re a safe and healthy choice for people with diabetes. Source

According to experts, diabetics can also benefit from the high fiber content of dates. It is okay to eat 2-3 dates a day for diabetics so long as they exercise caution and maintain healthy eating habits overall. Source

So diabetic people can also enjoy these modak but in moderation. You may like some more recipes with dates on this blog. Click on the name below for recipe.

1. Sugar free carrot cake

2. Sugar free carrot bottle gourd fudge or barfi

3. Sugar free mawa nariyal peda

4. Sugar free sheer khurma or vermicelli pudding

5. Sugar free date sandesh

6. Sugar free mango coconut laddu

7. Date walnut fudge or barfi

8. Sugar free low calorie gajar halwa

9. Date walnut muffins

10. Vegan smoothie bowl

11. Date oats cookies

12. Watermelon date tulsi almond smoothie

Sending this post to 261 #Foodiemonday bloghop theme is Milky Way suggested by Swaty Malik who blog at Food Trails. Swaty suggested to share recipes with any form of milk. I am sharing a recipe with khoya/mawa or reduced milk. Swaty has a wonderful blog with many mouthwatering and healthy recipes. You will definitely love her Ganesh Chaturthi special recipes. And I also bookmarked her super healthy Oats jaggery laddu to try. Do visit her space for many more recipes.

I have used almond, cashew nuts and raisins but you can use any dry fruits of your choice. You can also stuff the modak with chopped dry fruits. If you want your modak more sweet add 5-6 dates and 2 tablespoon more raisins. We like mild sweetness so its perfectly sweet for me. Soak the dates and raisins in hot milk or boil with milk and you have to dry roast the oats and dry fruits only. Blend or grind everything and saute the mixture for few minutes. Let it cool down and shape them into modak, laddu or use any mould of your choice. Or you can spread the mixture on a greased plate when hot, level with a spatula, let it cool down and cut into your desired shape to make barfi or fudge. I have made some modak using modak mould and used my sandesh mould to shape remaining mixture.

Recipe

Rolled Oats – 1 cup

Almond – 1/4 cup

Cashew nuts – 2 tablespoon

Dates – 3/4 cup, pitted and chopped

Raisins – 2 tablespoon

Milk – 1/4 cup

Khoya/mawa or reduced milk – 3/4 cup

Desiccated coconut – 1/2 cup

Green cardamom – 3 – 4

Rose essence – 1/4 teaspoon

Method

1. In a pan heat 1/4 cup milk with pitted and chopped dates and raisins. When milk starts to boil switch off the heat and keep aside to cool down.

2. Dry roast the almond and cashew nuts for 2 – 3 minutes. Nuts shouldn’t be burned.

3. In a pan dry roast the oats till light brown. Transfer the roasted oats on a plate and let it cool down.

4. Take out the seeds of the cardamom. I have small sized cardamom so used 4. Add the seeds in boiled milk date raisin mixture. Don’t discard the peel. You can add these in tea for lovely flavour.

5. Grind roasted almonds and cashew nuts into a fine powder.

6. Grind roasted oats and keep aside.

7. Now blend milk soaked dates and raisins with cardamom seeds in your mixer grinder or food processor. Add khoya/mawa or reduced milk. I have used homemade khoya or mawa. Get the recipe here. Add 2-3 tablespoon milk for easy blending. Blend everything well till smooth.

8. Heat a heavy bottom or nonstick pan. Add blended milk mixed date, raisins, cardamom seeds and desiccated coconut. Saute for 2 minutes. You can also grind or blend the desiccated coconut with dates, I didn’t.

9. Add ground oats, almonds and cashew nuts. Mix well. Keep stirring. Cook till mixture comes together and becomes like a dough. Remove from heat and let it cool down.

10. Mash the mixture well to make smooth. Make balls and shape them using modak moulds or shape with your hands. Or you can make laddu or use any moulds. Or spread the mixture on a greased plate when hot. Level with a spatula or spoon and cut into your desired shape when cool to make barfi or fudge. I have made some modak and shaped remaining dough with my sandesh mould.

11. Sprinkle desiccated coconut over the modak. This step is optional. Your delicious nutritious and aromatic modak is ready to serve.

Stay happy stay healthy stay safe!

Notes

1. If you want your modak more sweet use 5-6 dates and 2 tablespoon more raisins.

2. You can stuff the modak with chopped dry fruits.

3. Pistachio or any dry fruits can be used with almond, raisins and cashew nuts.

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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Hazelnut Chocolate Sandesh

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.

1. Carrot sandesh

2. Sugar free date sandesh

3. Sugar free pineapple sandesh

4. Coconut and date palm jaggery sandesh

5. Chocolate sandesh

6. Coconut pomegranate sandesh

7. Paan sandesh

8. Sandesh

9. Mango steamed sandesh

10. Saffron pistachio sandesh panna cotta

11. Watermelon sandesh

12. Cake sandesh

13. Chocolate coconut sandesh

14. Kesar pista sandesh

15. Mango sandesh

16. Steamed sandesh with date palm jaggery

17. Orange steamed sandesh

18. Chocolate stuffed chocolate 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.

Recipe

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

Method

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.

Note
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.

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

Carrot sandesh.
Carrot flavoured sweet with all the goodness of carrot, paneer or cottage cheese and evaporated/dried milk or khoya/mawa.

Sandesh (Bengali: সন্দেশ Shôndesh Hindi: संदेश) is a dessert, originating from the Bengal region in the eastern part of the Indian subcontinent, created with milk and sugar. Some recipes of Sandesh call for the use of chhena or paneer(which is made by curdling the milk and separating the whey from it) instead of milk itself. Some people in the region of Dhaka call it pranahara (literally, heart ‘stealer’) which is a softer kind of sandesh, made with mawa and the essence of curd.

Source – Wikipedia

One more recipe to celebrate world carrot day. I have already shared delicious Gluten free cornmeal carrot cake.

You can get some more carrot recipe links in the above post.

Carrots are often thought of as the ultimate health food. Generations of parents have told their children: “Eat your carrots, they are good for you,” or “Carrots will help you see in the dark.”
Carrots contain vitamin A, antioxidants, and other nutrients. Evidence suggests that eating more antioxidant-rich fruits and vegetables, such as carrots, can help reduce the risks of cancer and cardiovascular disease. Carrots are also rich in vitamins, minerals, and fiber.
To read more about carrot click here.

Here is a delicious sweet Carrot sandesh. Already shared different flavoured sandesh on this blog.

1. Sugar free date sandesh

2. Sugar free pineapple sandesh

3. Coconut sandesh with date palm jaggery or khajur gur

4. Chocolate sandesh

5. Coconut pomegranate sandesh

6. Paan sandesh or betel leaf sandesh

7. Steamed sandesh with date palm jaggery

8. Mango steamed sandesh

9. Watermelon sandesh

10. Cake sandesh

11. Chocolate coconut sandesh

12. Kesar pista sandesh

13. Mango sandesh

14. Sandesh

15. Steamed sandesh

16. Chocolate stuffed chocolate sandesh

Today I have noticed that I didn’t share carrot flavoured sandesh yet. And its Word Carrot Day today. So after carrot cake here is a delicious carrot flavoured sweet carrot sandesh or gajar sandesh or gajorer sondesh.

Very easy to make and delicious. I have paneer or cottage cheese and khoya/mawa or dried milk ready so quickly made it and everyone enjoyed the heavenly taste.
I have used only 1 teaspoon ghee or clarified butter but if you like you can use 1- 2 teaspoon more ghee or unsalted butter.

Recipe

Paneer or cottage cheese – 1 cup crumbled

Khoya/mawa or dried milk – 3/4 cup

Grated carrot – 1 cup

Milk – 1/2 cup

Sugar – 1/4 cup + 1 tablespoon

Ghee/clarified butter or unsalted butter – 1 teaspoon

Cardamom powder – 1 teaspoon

Method

1. Grind the grated carrot. Don’t add water. We don’t want smooth paste, just grind to make coarse paste.

2. Blend paneer or cottage cheese, khoya/mawa or dried milk and sugar in your mixer grinder or blender to make smooth. I have used homemade soft paneer. Get the method of making paneer and khoya here.

3. Heat ghee or unsalted butter in a nonstick or heavy bottom pan. I have used only 1 teaspoon but if you want you can use 1 – 2 teaspoon more.

4. Add ground carrot and fry for a minute. Add milk and let it boil.
Reduce the heat and cook on simmer. Keep stirring.

5. When the carrot will be about to dried up add 1 tablespoon sugar. Mix and cook till dried up completely.

6. Add blended paneer, khoya and sugar mixture.

7. Mix and cook on low medium heat. Stir continuously to avoid sticking at the bottom.

8. When the mixture dried up and becomes like a dough, remove from heat.

9. Add cardamom powder and mix well.

10. Transfer the mixture in a plate and let it cool down.

11. Knead the mixture well to make it smooth.

12. Make small balls. I have made 20 balls.

13. Shape the balls with a mould. I have used this mould.

14. But if you don’t have mould then you can spread the mixture in a greased plate. Let it set for 15 – 30 minutes. Cut in your desired shape.

15. Serve in room temperature or keep in refrigerator and serve chilled. You can store it in refrigerator for 6 – 7 days.
Enjoy the heavenly taste.

Note
If you want more carrot flavour add 2 cup grated carrot. Also increase the amount of ghee or unsalted butter.

 

Check out some more carrot recipes shared by my fellow bloggers

Carrot soup by Naina

Carrot cake by Shobha

Carrot orange granita by Archana

Carrot tagine by Melanie

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.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Sugar Free Pineapple Sandesh / Diabetic Friendly Sweet / Naturally Sweetened

Sugar free pineapple sandesh.
A delicious sweet for diabetic and diet conscious people. Actually its superbly delicious so everyone can enjoy these guilt free sweets.

A sandesh without any artificial sweetener. But its perfectly sweet. Sweetness of pineapple and raisins made these sandesh sweet and yummy.
So a healthy treat for not only diabetic people but for everyone. Diet conscious people its for you too. Enjoy the natural sweetness without any guilt.

Already shared one more sugar free sweet recipe here. To get the recipe click on the name.

Sugar free carrot bottle gourd fudge or barfi

This sandesh recipe is very easy and simple. You don’t need much ingredients to make it. I have used homemade paneer/cottage cheese and khoya or milk solid in it. Both are made with skimmed milk.
Get the method of making khoya/mawa or dried milk or milk solid here.

You can get the method of making paneer or cottage cheese here.

Sandesh will get it’s perfect sweetness from raisins and pineapple. I have used little yellow food colour to make these attractive. You can skip colour if you want. And if you don’t have pineapple essence use cardamom powder or vanilla or any flavour of your choice.

Recipe

Paneer or cottage cheese – 1 cup, tightly packed

Khoya/mawa or dried milk – 1/4 cup

Chopped pineapple – 1/2 cup

Raisins – 1/4 cup

Pineapple essence – 2 – 3 drop

Yellow food colour – a pinch, optional

Method

1. Soak the raisins in hot water for 15 minutes.

2. In your mixer grinder blend or grind soaked raisins and chopped pineapple.

3. Add crumbled paneer or cottage cheese and khoya or milk solid. Blend again to make a smooth mixture.

4. Pour the mixture into a nonstick or heavy bottom pan.
Cook on low flame stirring continually.

5. Cook till the mixture becomes a dough like consistency.
Remove from heat. Add pineapple essence and mix well. Let it cool down.

6. Add yellow food colour if you want to use. Mash it with you palm to make smooth.

7. Now grease your favourite mould with little oil or ghee.
Shape your sandesh as you like.

8. If you don’t have mould simply make them small round ball. And serve as laddu.

You can garnish your laddu with chopped pistachio.

Enjoy the delicious pineapple flavoured sugar free sandesh without any guilt.

Notes

1. You can use store bought crumbled cottage cheese and milk solid in it. But fresh cottage cheese is better.

2. If you don’t have pineapple essence then you can use any flavour of your choice.

3. You can also make it without khoya or milk solid. Just use 1/4 cup paneer or cottage cheese more.

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

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Coconut Sandesh With Date Palm Jaggery Or Narkol Sondesh 

Coconut sandesh with date palm jaggery.

Date palm jaggery or khajur gur /nolen gur/patali gur is a winter delicacy and mainly produced in Bengal. But in UP we get it from Kashipur only.  Its made from the sap of the date palm. This date palm jaggery produce only in winter. So its much awaited by all of us. This jaggery is used in many traditional bengali sweets.  I love the flavour of this jaggery.

Khajur gur or date palm jaggery is a healthy and natural sweetener. Palm jaggery is the most beneficial and nutrient-rich variety of raw jaggery. It is prepared from palm tree extract and is loaded with minerals and vitamins.

Source

This post is going to be a part of #Foodiemonday bloghop theme is Winter recipes.

“Winter is the time for comfort, for good food and warmth, for the touch of a friendly hand and for a talk beside the fire: it is the time for home.”  

Edith Sitwell
Winter is the best season to enjoy food. Not only sweets you can get many seasonal vegetables and fruits in winter. My vegetable vendor brings lots of fresh and colourful vegetables these days.

 

DSC_1229.jpg

Different vegetables and some spices makes our food delicious and flavourful.

Now coming to the recipe. This coconut sandesh is very easy to make. I have used date palm jaggery or khajur gur instead of sugar in it.

Get some more sandesh recipes here.

Recipe 
Paneer or cottage cheese – 1 cup

Khoya or mawa – 3/4 cup

Coconut – 1/4 cup, grated

Khajur gur or date palm jaggery – 1/4 cup + 1 tablespoon or to taste

Cardamom powder – 1/2 teaspoon

Method


Grate the jaggery.

Blend or grind the grated fresh coconut.

Add crumbled paneer or cottage cheese and khoya. Blend it again. Make a smooth mixture.

Heat a heavy bottom pan or nonstick pan. Add paneer, khoya mixture and date palm jaggery.

Cook on low flame, stir continuously.

Cook till the mixture becomes a dough like consistency. Taste and add more jaggery if require.

Don’t make it too dry.

Add cardamom powder.

Let the mixture cool down.

Mash it with your hand or grind it again to make it smooth.

Make small balls. Shape these with a mould.

If you don’t have mould shape with your palm or make round balls or laddu.

Serve immediately or keep in refrigerator for later.

Enjoy the heavenly taste of this delicious coconut and date palm jaggery flavoured sandesh.

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