Kaju apple also known as kaju katli apple is a cute little dessert which is a twist to the traditional kaju katli. This sweet is made with cashews and sugar, then shaped into little apples to make them look pretty. These kaju apples are easy to make at home with just a few ingredients, specially...
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Sesame chikki, also known as Ellu mittai or Til chikki, is a traditional Indian sweet made with sesame seeds and jaggery. It is a crunchy sweet to try during festivals like Diwali, Makar Sankranti and Lohri. Learn how to make this chikki at home with step-by-step pictures. Sesame Chikki Recipe I have been waiting to...
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Jalebi Recipe, one of the most popular and loved sweet recipe for the North of India. This is made with a flour, yogurt batter which is added to piping bag and piped on hot oil. This is a deep fried and then drenched in sweet sugar syrup. It taste more or like honeycomb. Traditionally it...
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Sandesh is a delicious Bengali milk sweet popular all over India. Sandesh also known as Bengali Sondesh is milk cheese based rich sweet made using milk, sugar, nuts, cardamom powder and saffron. Sandesh is most commonly made for festivals and special occasions.
Sandesh sweet can be made for special occasions, festivals like Navratri, Diwali and Durga Pooja. It is made with just simple ingredients from your kitchen and can be made easily within just few minutes of time. Even beginners can try this simple, quick and easy sweet.
[feast_advanced_jump_to]Sandesh is a popular Bengali sweet made by first curdling milk to form chenna then mixing it with sugar and cooking until soft, non sticky, then shaping into small discs and garnishing with nuts.
There are many variations to sandesh including many flavours but the one I have shared here is the traditional one. The colour and taste of sandesh veries depending on the flavours we add.
This is the easiest sweet I have made, just few minutes and you are done with this yummy milk sweet. To make the best tasting sandesh, chenna should be prepared fresh and using store bought paneer may change the taste of sandesh.
The garnishings are end less you can add chocolte chips or nuts or dry fruits of your choice. Sandesh tastes incredibly delicious making it one of the popular sweets in Bengal.
1.To a sauce pan add 1 liter milk. Stir and boil for a minute. Switch off and let it rest for 2-3 minutes.
2.To a small bowl add 2 tablespoon vinegar, 2 tablespoon water, mix it well and set aside.
3.Now add vinegar water solution little by little and stir gently. Now the flame is off, this helps to slowly curdle milk and the resulting chenna is so soft.
4.Now whey water(green liquid) and chenna(white solid) separates.
5.Now it is curdled completely. Switch off.
6.Transfer this to a cloth placed on a strainer. Keep a bowl underneath to collect the whey water. You can use this whey water for kneading chapathi dough or for curdling milk again.
7.Rinse it with water well.
8.Squeeze excess water.
9.Roll and place it on the strainer. Keep 2 bowls on it. Do not keep heavy weight. Set aside for 30 minutes.
10.Now open, moisture should be still there slightly, it should not be dry.
11.Transfer it to a plate.
12.Knead it well using your palm like shown. Knead until the texture changes smooth and soft.
13.Add ⅓ cup powdered sugar, ¼ teaspoon cardamom powder and 5 strands saffron.
14.Mix well and gather to form a dough like this.
14.Keep a pan in low flame and add it to the pan.
15.Keep cooking in low flame.
16.Cook for 3-5 minutes not more than that. If you cook longer it may become hard and will crumble. Switch off and remove from flame.
17.Transfer to a plate. Pinch a small portion.
18. Make small balls, flatten it slightly.
19.Garnish with chopped pistachio and saffron strands.
Sandesh is ready!
Sandesh is served as a sweet snack with other sweet varieties we make foe the festival. It can be stored in fridge for 3-5 days.
Use full cream milk for best taste and volume. Avoid low fat or toned or skimmed milk.
Do no worry if happens when you over cook the mixture. Cool down the mixture then add to mixer and blend until smooth. Now transfer to a plate and shape it, sandesh is ready.
Yes you can use brown sugar or jaggery but make sure it is in powdered form and is free from impurities.
If you have any more questions about this Sandesh Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Sandesh Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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Carrot besan sabzi also known as carrot sabzi is a simple and tasty stir fry made with fresh carrots, besan flour and a few basic spices. It comes together quickly in no time which makes it an easy side dish for lunch or dinner. Carrot Sabzi Recipe I always like finding easy ways to add...
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Paneer popcorn also known as popcorn paneer is a simple snack recipe. The paneer is cut into small pieces, seasoned with a few basic spices, coated and fried until golden. The crunchy fried paneer will be a favorite snack with kids. Popcorn paneer This is my lil one's favourite snack. It is a paneer popcorn...
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Pavakkai Pitlai Recipe also known as bitter gourd pitlai is a South Indian vegetarian dish made with bitter gourd, toor dal, spices, tamarind and jaggery. This is a sweet, spicy and sour dish which taste super delicious with hot rice and rasam. You can enjoy with roti or curd rice too. Pavakkai Pitlai Recipe Can...
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Beetroot payasam also known as beetroot kheer is a unique twist on the traditional South Indian payasam. It is made with moong dal, beetroot, jaggery and coconut milk with a little cardamom flavour. Serve it hot for pooja, festivals or any special occasions. Beetroot Kheer Recipe During festivals, I always like making special payasam to...
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Looking for an easy recipe to add more fibre to your everyday meals? This wheat bran roti is a great choice. It is made with just wheat flour, wheat bran, salt and water. It is a simple and wholesome option for a healthy homemade meal. And adding wheat bran to regular chapati is a great...
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Chana Sundal Recipe also known as sundal or kondakadalai sundal is a popular snack made on festive occasions like Ganesh chaturthi, Krishna jayanthy or Navrathri. This is one healthy legume dish which I often make for my kids lunch or snack box. In this blog post, I have shared basic sundal recipe and also a...
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Ellu podi also known as Sesame seed powder is a simple South Indian podi made with sesame seeds, urad dal, dry red chillies, garlic and curry leaves. Serve this ellu podi with hot idli or dosa along with a drizzle of gingelly oil. It also tastes great mixed with hot rice and a little ghee....
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Dahi Bhalla is a soft, creamy, and flavor-packed North Indian snack. It's made by soaking deep-fried urad dal vadas in curd and topping them with chutneys, spices, and sev. This dish is perfect for summer as its cooling and light. You don't need fancy ingredients or long hours in the kitchen to make it.
The best part is how the curd soaks into the vadas and makes them soft and juicy. The sweet chutney and spicy green chutney balance each other really well. It's also a very colorful dish - white curd, green chutney, brown tamarind chutney, yellow sev - it's a treat to the eyes and taste buds.
[feast_advanced_jump_to]Dahi Bhalla is also called Dahi Vada in some regions. It is made by frying soft urad dal batter into round balls and soaking them in water to make them softer. Then, they are topped with thick curd, chutneys, spice powders, and crispy sev. Curd is one of the main ingredient so make sure it is fresh and not sour.
It's a popular dish during festivals like Holi and Diwali. In many homes, it is served as part of a festive meal or even during get-togethers and parties. It also makes a great option for iftar or as a starter during special lunches. Most of the items used are basic and easily available in your kitchen. Once you try it, you'll want to make it often.
The toppings can be adjusted to suit your taste. If you like it sweet, add more tamarind chutney. If you prefer spicy, increase the green chutney and red chili powder. You can even sprinkle a bit of roasted cumin powder. It is a lovely choice for festivals, parties, or as a simple weekend evening snack at home.
I enjoy making Dahi Bhalla when I want something light yet satisfying. It's one of those dishes that brings a sense of celebration even on an ordinary day. The aroma of the chutneys and the look of the finished plate always brings back happy memories.
1.Rinse whole urad dal well. Soak urad dal for 3-4 hours. Drain water and keep aside (I usually drain the water completely and then sprinkle little by little while grinding, doing so you can be sure of the quantity of water).Now grind it to a fluffy texture along with ginger and green chilies in a grinder sprinkling water now and then. Don't add much water as the batter will become runny. The batter should be thick and fluffy as shown, add required salt and mix well. Now add raisins and chopped cashews to the batter.
2.Mix well and Set aside. Meanwhile add sugar to curd and beat it well. Add little water to make it little runny so that its pourable.
3.Heat oil - Wet your hands and take lemon sized balls and drop it carefully into oil. You can fry up to 3-4 balls at a time depends on the size of your kadai. Flip around and deep fry till golden brown. Drain in tissue paper.
4.Then add the vadas to hot water, remove it immediately - this is to make the vadas soft and make it absorb curd well, also it helps in removing extra oil. Now squeeze using 2 ladles to remove extra water.
5.Arrange the vadas in a plate may be 4-5 vadas. Then pour curd over it. Add green chutney and sweet chutney. Then sprinkle sev, red chili powder and chat masala and garnish with coriander leaves.
Serve at room temperature or chilled.
Serve Dahi Bhalla chilled or at room temperature. Pour curd over the vadas, then add chutneys, sprinkle spices, and top with sev and coriander leaves.
You can make the vadas and chutneys ahead of time. Store vadas in the fridge, soak before use. Store leftover curd vadas in a closed container and consume within a day. Add fresh toppings when serving again.
Yes, fry and store them in the fridge. Soak in hot water before using.
You can skip it, but it adds a lovely sweetness that balances the dish. You get readymade chutneys in supermarkets, you can use them too.
The batter might not have been fluffy or you may have added too much water while grinding which will make vadas hard.
It's best to deep fry for the right texture, but you can try shallow frying or using appe pan.
It's a savory snack actually chat in specific, but because of the sweet chutney and curd, it tastes mildly sweet too.
If you have any more questions about this Dahi Bhalla Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Dahi Bhalla Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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Pottukadalai Chutney | Udacha kadalai Chutney Recipe with step by step pictures. You can eat coconut chutney with idli, dosa, vada, poori, Pongal, upma, bonda, goli baji, roti, chapatti, uttapam Pottukadalai Chutney Coconut chutney takes place in our breakfast menu quite often, since hubby loves it so much. I make quite a few variations to...
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Spicy and tasty prawn curry is made with prawns, onions, tomatoes and simple spices and it doesn't use coconut like other South Indian prawn curry. The onion tomato masala is spicy, slightly tangy and packed with flavours. It is a delicious homestyle curry that can be enjoyed with hot steamed rice, idli, dosa, idiyappam, roti...
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Aloo methi tamatar sabzi is a simple North Indian style dry sabzi made with potatoes, tomatoes, cumin, spices and kasuri methi. The potatoes are cooked until soft and lightly roasted with spices. The potatoes, tomatoes and methi taste so good together when served along side with chapati. Aloo Methi Tamatar Sabzi Recipe This is a...
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Mushroom masala is a simple and creamy mushroom curry made with whole spices, onions, mushrooms, ginger, garlic, spice powders and yogurt. This dish can be made in less than 30 minutes which makes it a perfect side dish for roti. Mushroom masala recipe My family love mushrooms, I buy them every week and make different...
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Post pregnancy fish curry is a simple and comforting curry made with fish, shallots, garlic, dry ginger powder, ajwain and a few basic ingredients. After pregnancy, homemade dishes that are easy to prepare, nourishing and tasty are always a good choice. And this fish curry is one such recipe that you can easily include in...
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Ulundhu choru or Ulundhu sadam or Urad dal rice is a traditional South Indian rice made with rice, black urad dal and a few simple ingredients. It is especially popular in the Nagercoil and Tirunelveli regions and is one of those nutritious one pot meals that is filling, comforting and easy to make at home. ...
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Coconut barfi was my mom's signature dessert - she made it for every happy occasion, a recipe she learned from her own mother. It was one of the first sweets she ever taught me to make. Every year, I still make her signature thenga barfi for my husband's birthday, and he looks forward to it […]
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Pottukadalai urundai also known as pottukadalai mittai, is a simple South Indian sweet made with pottukadalai, jaggery and cardamon. It is one of those easy homemade traditional sweets that needs only a few ingredients and comes together in less than 20 minutes. Pottukadalai Urundai Recipe Pottukadalai urundai, I love all these types of ladoo. Not...
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