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.

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About Sandesh

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.

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Sandesh Video

Sandesh Ingredients

• Milk - Use full cream milk either farm fresh or packed milk.
• Vinegar - You can use vinegar or lemon juice to curdle milk.
• Sugar - Grind sugar to a fine powder then use it.
• Nuts - I have used chopped pistachios for garnish. You can even use almonds, cashews etc.
• Saffron - Saffron adds a rich flavour and mild colour to this sweet.
• Cardamom powder - This is one of the main flavourings for sandesh.

How to make Sandesh Step by Step

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!

Expert Tips

• Vinegar solution - Vinegar when mixed with water is more concentrated and makes chenna soft.
• Preparing chenna - Boil milk give a quick stir and switch off, let it rest for few minutes before adding vinegar solution. Add vinegar, water mixture little by little and stir gently.
• Kneading - I usually knead for at least 7-10 minutes till it becomes smooth and soft. Make sure you do not over knead then fat will get released.
• Cooking - Cook the mixture in lowest flame and cook not more than 5 minutes.
• Flavours - You can add cocoa powder to make chocolate sandesh, rose essence to make rose sandesh. Like wise you can make so many variations like orange sandesh, pista sandesh etc.

Serving and Storage

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.

FAQS

1.What type of milk should I use?

Use full cream milk for best taste and volume. Avoid low fat or toned or skimmed milk.

2.While cooking it became crumbly, how to fix it?

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.

3.Can I add brown sugar or jaggery?

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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The post Sandesh Recipe | Bengali Sondesh Recipe appeared first on Sharmis Passions.

Chocolate Peda is a modern variation of the traditional Indian milk peda sweet. This sweet has rich chocolate flavour with mild milk taste which makes it very enjoyable to eat. The chocolate taste makes it more appealing especially for kids and chocolate lovers. It takes just few minutes to make this sweet, also beginner friendly.

This Chocolate Milk Peda is often prepared for festivals and also for special occasions at home. It is a quick sweet recipe that does not take much time to prepare. Its texture is soft, fudgy and the chocolate flavour makes it very tempting. This sweet may look simple but the taste is really rich.

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About Chocolate Peda

Chocolate Peda is a simple sweet made with milk powder, condensed milk, sugar, milk, ghee and cocoa powder. The ingredients are mixed and cooked until it thickens then shaped into small discs and topped with nuts. Normally peda is made with milk solids and sugar, but in this version cocoa powder and chocolate is added.

The mixture is cooked slowly until it becomes thick and leaves the sides of the pan. After cooling for a while, it is rolled into small balls and then flattened slightly into peda shape. Also chopped pistachios are added on top for garnish, this makes this sweet look appealing and the nuts add crunch while eating.

This recipe has soft and slightly chewy texture when freshly made. After resting for few hours it becomes little firm and the flavours develop better. Chocolate added in the mixture gives extra chocolate taste., also the peda gets deeper colour.

I usually make this chocolate peda during festivals when I want to make a quick sweet recipe. It does not need many ingredients and the result comes very tasty. My family always enjoys it with evening tea or after meals. It also works well when guests arrive suddenly.

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Chocolate Peda Video

Chocolate Peda Ingredients

• Condensed Milk - I used this for sweetness and creamy texture in the peda. It helps mixture become smooth and rich.
• Milk Powder - This is the main base ingredient for this peda, it thickens the mixture and gives that milk sweet flavour.
• Cocoa Powder - I added to give chocolate flavour and dark colour. You can sieve if there are lumps in the powder.
• Powdered sugar - is added for more sweetness.
• Milk - I added to mix cocoa powder smoothly, this helps to avoid lumps.
• Chocolate - I added chocolate for extra chocolate taste in peda. When it melts it blends nicely with the mixture.
• Ghee - I added ghee while cooking mixture. It adds richness and also helps mixture not stick to pan.
• Pistachios - I add chopped pistachios for garnish on top of the peda. It gives little crunch and also makes peda look attractive.

How to make Chocolate Peda Step by Step

1.To a pan add 1 cup milk powder, ½ cup condensed milk, ¼ cup powdered sugar, ¼ cup milk and 2 tablespoon cocoa powder. This is done off the flame step 1 to step 3.

2.Mix well with a whisk.

3.Whisk until smooth and there are no lumps.

4.Now keep the pan in flame and start stirring. Only now we are switching on the flame.

5.When it starts to thicken add 2 tablespoon dark chocolate. I have used dark chocolate you can use milk chocolate too.

6.Mix it well and cook in low flame, it will thicken more and start to leave the sides of the pan. At this stage add 1 tablespoon ghee and mix well.

7.Now add another 1 tablespoon ghee and mix it well. Do not overcook.

8.Gathers to a mass, leaves the sides of the pan. Switch off. The whole process till this step should take around 10-12 minutes. Over cooking may affect the texture of the pedas.

9.Transfer the mixture to a plate and cool down.

10.When it is still warm grease 1 tablespoon measure with ghee and scoop out. This is to ensure even sized pedas.

11.Roll between your palms and flatten it slightly. Make a dent in the center like this. Repeat to finish. I got around 16 small pedas.

12.Sprinkle chopped pistachios.

Chocolate Peda is ready!

Expert Tips

• Cook slowly - I cook the mixture in low flame while stirring often. This helps the mixture thicken evenly without burning.
• Milk - Add fresh milk that is boiled well. Raw milk has the risk of getting spoiled which may affect the sweet completely.
• Check consistency - When the mixture forms thick mass and leaves sides of the pan it is ready. Do not overcook then it may harden and become like a candy.
• Rest the mixture - I allow the mixture to cool for some time before shaping. This makes rolling pedas easier and is less sticky.
• Fix cracks - If the mixture cracks while rolling you can add little milk and mix again. Do not add too much milk.

Serving and Storage

Serve Chocolate Peda as sweet treat during festivals or special occasions. This sweet taste even better after few hours of resting. Store the pedas in airtight container at room temperature for about two days. If refrigerated it stays good for around one week.

FAQS

1.Can I sieve cocoa powder with milk powder?

Yes, you can sieve both together before cooking. This helps remove lumps in the mixture.

2.Why my peda mixture is not forming balls?

If the mixture is under cooked it will remain soft. Cook little more until it thickens properly.

3.Why is my peda cracking while shaping?

If mixture becomes too dry it may crack. Adding little milk and mixing again can help. Overcooking the mixture may lead to cracks while shaping.

4.Can I add other nuts?

Yes you can add cashews or almonds if you like. It also gives slightly richer taste.

5.Does chocolate peda taste better later?

Yes, the flavou r improves after few hours of resting. The texture also becomes slightly firm.

If you have any more questions about this Chocolate Peda Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Chocolate Peda 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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The post Chocolate Peda Recipe appeared first on Sharmis Passions.