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 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.

Mango Bhapa Doi (Steamed Mango Yoghurt)

 

           Mango Bhapa is a most irresistible Bengali dessert that is very easy and quick to dish out. It can be set overnight the traditional way, steamed or baked. Today I would like to share the steamed version. Absolutely a hassle-free dessert, it is a pure bliss and a total hit at any in-house party or any special festive occasions.

         

           This Bong dessert is super easy to prepare as you just need to combine all the ingredients and steam to perfection. It is that simple. So this totally yummy and melt in the mouth delicacy is simply to die for. 

           A few variations can be made by adding your favorite fruit to make it more flavorful. Garnish as desired and enjoy it chilled. So check out an easy step by step pictorial recipe to prepare this chilled delicacy. 

• 400 gms. full fat yoghurt
• 1 cup mango puree
• 1/2 cup condensed milk
• 1 tsp. rose water
• 1/4 tsp. cardamom powder
• pinch of saffron
• few chopped mangoes, strands of saffron, chopped pistachios & dry rose petals to garnish

            Pour the yoghurt in a muslin cloth and place it on a strainer. Keep it on a bowl in the refrigerator overnight. The thick hung yoghurt is used for this recipe.

            Transfer to a mixing bowl. Add the mango puree, condensed milk, cardamom powder, rose water and saffron. Combine everything well. 

             Pour into small containers or ramekins and cover with aluminum foil. 

             Pour some water into a pan and place a steamer over it. Bring the water to a boil. Then carefully arrange all the ramekins over the steamer.

           Cover with a lid and then steam on a low flame for 12-15 minutes. Keep aside to cool down before refrigerating it.

           Serve this chilled delicacy, garnished with chopped pistachios, few chopped mangoes, dry rose petals and saffron. 

Pour the yoghurt in a muslin cloth & place it on a strainer. Keep it on a bowl in the refrigerator overnight. The thick hung yoghurt is used for this recipe.

                      Add the mango puree, 

                   condensed milk, cardamom powder, rose water 

                    and saffron. Combine everything well. 

                       Pour into small containers or ramekins.

Cover with aluminum foil. Pour some water into a pan & place a steamer over it. Bring the water to a boil. Then carefully arrange all the ramekins over the steamer.  

Cover with a lid & steam on a low flame for 12-15 minutes. Keep aside to cool down before refrigerating it.

Serve this chilled delicacy, garnished with chopped pistachios, few chopped mangoes, dry rose petals & saffron. 

Patishapta Pithe with Motichoor Laddu stuffing - Bengali Fusion style Dessert

         This is a traditional home made Bengali dessert usually prepared during the festival of Sankranti. In simple terms, they are pancakes / crepes made of rice flour-sooji-maida combo. It is stuffed traditionally with a filling of grated fresh coconut and khoya. However, in this recipe I added a filling of some crushed motichoor laddu. This is an instant version saving much of your time. So check out the step by step pictorial recipe to prepare these yummy & crispy Bong style rolls. 

        

          There are many varieties of Pitha prepared during this occasion. Some are deep fried and then dipped in sugar syrup and some are simply steamed. Traditionally, khejurer / Nolen Gur (Date Palm Jaggery) is used in this recipe, but in the absence of it, sugar (both white or brown) does the job.

           Besides motichoor laddu, You can make with any of your favorite sweets like kalakand, burfi, peda & halwa to name a few. They come out real delectable and something different from the traditional stuffing. In this way you can make good use of any leftover sweets. 

• 1/2 cup rice flour 
• 1/4 cup plain flour 
• 1 tbsp. semolina
• pinch of salt
• milk as required
• 2 tbsp. castor sugar 
• 1/4 tsp. cardamom powder
• 2-3 motichoor laddu, crushed
• 1 tsp. pistachio, sliced
• ghee to shallow fry 

           Mix the crushed motichoor laddu and the sliced pistachio. Keep aside. 

           In a large bowl, take the rice flour, plain flour, semolina, pinch of salt, cardamom powder, sugar and required quantity of milk. 

          Mix well and make a smooth batter of pouring consistency. Keep aside for 15 minutes. Then whisk again.

           

          Smear a non-stick pan with a little ghee and pour a ladleful of the batter.

          Spread it around by tilting the pan and let it cook for a few seconds.

          Add a 2 tbsp. of the filling (crushed motichoor laddu) lengthwise on one side of the pancake. Roll it over gently and take off the fire. 

          Make similar patishapta pitha with the remaining batter.  Serve warm or cold or as desired. 

          

      Mix the crushed motichoor laddu & the sliced pistachio. Keep aside. 

In a large bowl, mix the rice flour, plain flour, semolina, salt, cardamom 

powder, sugar & milk into a smooth batter of pouring consistency. Keep 

aside for 15 minutes. Then whisk again.

           

Smear a non-stick pan with a little ghee & pour a ladleful of the batter. 

Spread it around by tilting the pan & let it cook for a few seconds. Add 

2 tbsp. of the crushed motichoor laddu lengthwise on one side of the pancake. 

                        Roll it over gently & take off the pan. 

                        Serve warm or at room temperature.

Nolen Gurer Payesh (Rice Pudding with Date Palm Jaggery - Bong Style)

 

             This is a traditional Bengali Rice Kheer / Pudding / Payasam prepared with 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. 

             A special variety of aromatic small grain rice called Gobindo Bhog is used in this recipe. However, you can substitute it with Basmati Rice or any short grain rice. 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.

    

• 3 tbsp. Gobindo Bhog rice (small grained aromatic rice), soaked for 30 minutes
• 1 tsp. ghee
• pinch of salt
• 500 ml. full fat milk
• 1/3 cup jaggery (Nolen gur) or as required
• 1/4 tsp. cardamom powder
• 2 tbsp. chopped pistachios & almonds
• pinch of saffron strands

          Drain the soaked rice and to it add a pinch of salt and ghee. Give it a mix and keep aside.

          Bring the milk to a boil. Add the rice and simmer on a low flame till the rice is cooked. Keep stirring at intervals so it does not stick at the bottom. 

          Switch off the flame and allow it to cool down for 4-5 minutes. 

          Then add the jaggery, cardamom powder, chopped nuts and saffron. Combine everything well & simmer for 1-2 minutes.

          Garnish as desired and serve at room temperature or chilled.

  Drain the soaked rice & add a pinch of salt & ghee. Mix well & keep aside.

                            Bring the milk to a boil. 

Add the rice & simmer on a low flame till the rice is cooked. Keep stirring at intervals so it does not stick at the bottom.   

        Switch off the flame & allow it to cool down for 4-5 minutes. 

     Add the jaggery, cardamom powder, chopped nuts & saffron. 

              Combine everything well & simmer for 1-2 minutes.

          Garnish as desired & serve at room temperature or chilled.