Sweet Corn Sandesh

 

            Sandesh is a very popular Bengali sweet that is made of homemade chenna (cottage cheese). However, I made these yummy Sandesh with store bought Paneer which turned out great. They are either baked, steamed or gently cooked in a non-stick pan till thick. This is the latter version. It is then formed into desired shapes or cut into slices. They are a great festive dessert or can be enjoyed as and when desired.

              

           These days Sandesh can be found in various flavors. So try out this vibrant and appealing Sweet Corn Sandesh, where the paneer is combined with the corn puree to make this delicious and appealing Sandesh. Molds can be used for shaping it or made into round or oblong balls. So check out the step by step pictorial recipe to prepare this regional dessert.

• 2 cups Sweet Corn
• 200 gms. paneer, mashed
• 1 tsp. ghee
• a pinch of saffron soaked in 2 tbsp. milk 
• 1/4 cup castor sugar
• 1/4 tsp. cardamom powder
• 1 tsp. slivered pistachios, almonds, few dried rose petals & few strands of saffron to garnish

           Puree the sweet corn and strain it. Set aside. 

           Blend the paneer in the mixer grinder or knead it well with your hands till smooth. 

          Transfer to a non-stick pan and add rest of the ingredients. 

           Mix everything well and keep stirring continuously on a low flame till it leaves the sides of the pan.

          Transfer to a greased bowl / plate and garnish with slivered pistachios, almonds, few dry rose petals and saffron.

           You can give any shape of your choice. You can also use a mold here. Make similar Sandesh following the same method. 

          Serve chilled or at room temperature. Enjoy as an after-meal dessert or as a festive dessert.

                     Puree the sweet corn and strain it. Set aside. 

Blend the paneer in the mixer grinder or knead it well with your hands till smooth. 

         Transfer to a non-stick pan and add rest of the ingredients. 

                  Mix everything well and keep stirring continuously.....

                      Keep stirring.... on a low flame 

                     till it leaves the sides of the pan.

                  Transfer to a greased bowl / plate.

        Garnish with slivered pistachios, almonds, rose petals & saffron.

Serve chilled or at room temperature. Enjoy as an after-meal dessert or as a festive dessert.

Nolen Gurer Oats Payesh (Jaggery Oats Pudding)

 

          Enjoy this yummy Bong dessert with the goodness of oats and Nolen Gur (date palm jaggery. This type of jaggery is available only during winter and you can dish out a wide range of sweets with it. 

         

          So this is my take on the traditional Bengali Rice Kheer that is typically prepared with a special variety of aromatic small grain rice called Gobindo Bhog and date palm jaggery. I only replaced the rice with oats, thus giving a healthy touch to this classic dish.

          Relish it at room temperature or chilled. It can also be enjoyed as an after meal dessert or as a side dish with poori / paratha. It is simply wholesome and very satisfying. So check out the step by step pictorial recipe to prepare this sweet delicacy.

• 1/3 cup oats
• 1 tsp. ghee
• 3 cups full fat milk
• pinch of salt
• 1/3 cup Nolen gur (date palm jaggery)
• 1/4 tsp. cardamom powder
• 2 tbsp. milk powder
• 1 tbsp. chopped pistachios & almonds to garnish

          Dry roast the oats in ghee till light brown in colour or till you get a nice aroma. Keep aside.

          In a pan, bring the milk to a boil along with a pinch of salt. Add all the ingredients and combine everything well.

          Simmer on a low flame and keep stirring at intervals till the payesh turns thick to a desired consistency. (keep it slightly runny as it will turn thick once it cools down).

          Garnish with chopped pistachios & almonds or as desired. Enjoy at room temperature or chilled.

Red Dragon Fruit Sandesh

 

               Sandesh is a very popular Bengali sweet that is made of homemade chenna (cottage cheese). However, I made these yummy Sandesh with store bought Paneer which turned out great. They are either baked, steamed or gently cooked in a non-stick pan till thick. This is the latter version. It is then formed into desired shapes. 

              

           These days Sandesh can be found in various flavors. So try out this vibrant and appealing Dragon Fruit Sandesh, where the paneer is combined with the fruit puree to make this delicious and appealing Sandesh. Molds can be used for shaping it or made into round or oblong balls. So check out the step by step pictorial recipe to prepare this regional dessert.

• 1 Red Dragon Fruit, pureed
• 1 tsp. ghee
• 200 gms. paneer, mashed
• 1/3 cup milk powder
• 1-2 tbsp. castor sugar
• 1/4 tsp. cardamom powder

          Blend the paneer in the mixer grinder or knead it well with your hands till smooth and soft. Transfer to a non-stick pan and add rest of the ingredients. 

          Mix everything well and keep stirring continuously on a low flame till the moisture dries up and it becomes thick. Transfer to a plate and let it cool down slightly. Then mash again.

          Take a small portion and form into equal size balls. Make a dent in the center and garnish with chopped pistachios and almonds. 

          You can give any shape of your choice. You can also use a mold here. Make similar Sandesh following the same method. 

          Serve chilled or at room temperature. Enjoy as an after-meal dessert or as a festive dessert.

Blend the paneer or knead it well with your hands till smooth & soft. Transfer to a non-stick pan & add rest of the ingredients. 

Mix everything well & keep stirring continuously on a low flame till the moisture dries up & it becomes thick.

  Transfer to a plate & let it cool down slightly. Then mash again.

Take a small portion & form into equal size balls. Make a dent in the center and garnish with chopped pistachios and almonds. 

Serve chilled or at room temperature. Enjoy as an after-meal dessert or as a festive dessert.

Nolen Gurer Millet Payesh (Millet & Date Palm Jaggery Kheer / Pudding)

 

             Nolen Gurer Millet Payesh is a my take on the traditional Bengali Rice Kheer / Pudding / Payasam that is typically prepared with a special variety of aromatic small grain rice called Gobindo Bhog and date palm jaggery called Nolen / Notun Gur. This type of jaggery is available only during winter and you can dish out a wide range of sweets with it. 

             However, in this recipe, I replaced the rice with Foxtail millet to give it a healthy touch to the kheer. You can relish it at room temperature or chilled. It can be enjoyed as a festive dessert, an after meal dessert or as a side dish with poori / paratha. It is simply wholesome and very satisfying. So check out the step by step pictorial recipe to prepare this sweet delicacy.

• 1 cup cooked & mashed Foxtail Millet
• 1 bay leaf
• pinch of salt
• 2 cups full fat milk
• 1/3 cup Nolen gur (date palm jaggery)
• 1/4 tsp. cardamom powder
• 2 tbsp. milk powder
• 1-2 tbsp. chopped pistachios & almonds
• pinch of saffron strands soaked in 1 tbsp. water

          

          

          Bring the milk to a boil along with a pinch of salt and bay leaf. Add all the ingredients and combine everything well.

          Simmer on a low flame and keep stirring at intervals till the payesh turns thick to a desired consistency. (keep it slightly runny as it will turn thick once it cools down).

          Garnish as desired and serve at room temperature or chilled.

         Bring the milk to a boil along with a pinch of salt & bay leaf. 

                               Add cooked & mashed millet,

                                 cardamom powder, 

                                milk powder,

                                date palm jaggery,

                                 dry fruits,

                                 and saffron water.

Simmer on a low flame and keep stirring at intervals till the payesh turns thick to a desired consistency.

              Garnish as desired & serve at room temperature or chilled.

Nolen Gurer Sandesh (Bengali Sweet)

 

          Nolen Gurer Sandesh is a very popular Bengali sweet that is made of homemade chenna (cottage cheese). However, I made these yummy sandesh with store bought Paneer which turned out great. They are either baked, steamed or gently cooked in a non-stick pan till thick. This is the latter version. It is then formed into desired shapes. 

          These days Sandesh can be found in various flavors. But this particular recipe is a traditional one where the chenna is combined with date palm jaggery to make this delicious and aromatic Sandesh. Molds can be used for shaping it or made into round or oblong balls.

          Nolen Gur (Date Palm Jaggery) is not easily found everywhere. It is a seasonal delicacy, available only in Kolkata and in West Bengal in particular. 

          We make it a point to procure it from any family friend / relative coming from Kolkata and treasure it to last for a long time. 

          A number of sweets like - Sandesh, Rasgulla, Kheer, Ice Cream, misti doi, etc. can be made from this jaggery. As a substitute you can try this recipe with any normal jaggery. So good luck!!!!

• 200 gms. Amul Paneer
• 1/2 cup nolen gur (Date Palm Jaggery), grated
• 1/4 tsp. cardamom powder
• pinch of saffron
• 1 tsp. ghee to grease the molds

           Blend the paneer in the mixer grinder or knead it well with your hands till smooth and soft. 

           Transfer to a non-stick pan and add the grated jaggery, saffron and cardamom powder. 

          Mix everything well and keep stirring continuously on a low flame till it becomes thick. Transfer to a plate and keep aside to cool down slightly. 

          Grease the molds with some ghee. Take a small portion of the paneer-jaggery mix and place on a mold by gently pressing it. 

          Slowly demold it and place them on a serving plate. (In this recipe, I used a maamoul mold as I did not have a traditional Sandesh mold). 

         Make similar Sandesh following the same method. Serve as an after-meal dessert or as an festive dessert.

Transfer the paneer to a non-stick pan & add grated jaggery, saffron & cardamom powder. 

Mix everything well & keep stirring continuously on a low flame till it becomes thick.

                      Transfer to a plate & keep aside to cool down slightly. 

Grease the molds with some ghee. Take a small portion of the paneer-jaggery mix & place on a mold by gently pressing it. In this recipe, I used a maamoul mold as I did not have a traditional Sandesh mold. 

                  Gently demold it & place them on a serving plate. 

              Serve as an after-meal dessert or as a festive sweet.