sandesh recipe for durga pooja, how to make sandesh | durga pooja recipes
sandesh recipe for durga pooja, how to make sandesh | durga pooja recipes
basically, sandesh is a sweet moist fudge made from cottage cheese. for making them you have to first prepare the fresh paneer or cottage cheese. mash the paneer and then cook it with a mixture of sugar and jaggery. the cooking is important and if you over do it, the paneer becomes dense and rubbery. it took me a total of 9 minutes on a low flame to get the right texture and consistency in the sandesh.
once you make them you will wonder, why you didn’t make this delicious sweet before. since the actual preparation of sandesh is very simple and quick unlike making gulab jamun or rasogullas.
lets start step by step sandesh recipe for durga pooja:
1. first begin with preparing the paneer or chenna. keep the milk to boil and then curdle it by adding lemon juice. in a a deep bowl lined with a muslin or thin cotton napkin, pour the curdled milk.
2. take the four corners of the muslin in your hands and gather all the curdled paneer together in the muslin. squeeze the whey.rinse the chenna with the muslin in running water very lightly. this is to remove the sourness of the lemon juice or vinegar from the paneer. place a weight like a heavy bowl or a stone pestle on the muslin for about 30 mins. the paneer will be set by then.
3. take the paneer in a plate or a tray. knead and mash with the knuckles of your palms. gather the whole mixture at intervals and continue to knead till the mixture becomes smooth and soft. add jaggery and sugar and knead for 2-3 minutes again. the jaggery and sugar both will melt and release moisture in the mixture. you can also pulse the paneer with the sugar in a blender
4. add this mixture to a thick bottomed non stick pan. with continuous stirring cook on a low flame for a total time of 9-10 minutes. after 2-3 minutes the mixture will come to have a smooth and molten consistency.
5. slowly slowly the moisture would begin to dry up and the mixture would start coming together. we do not want a dry sandesh mixture. the paneer should have some moistness and must not have a dense rubbery texture. also no oil or fat should be released from the sandesh mixture. you can see the consistency of the paneer that is required to make sandesh in the pic below.
6. let the mixture warm or cool. again knead the mixture with the knuckles of your palms like you did before. then take small portions and shape them into round flattened balls or a peda. with a toothpick or fork you can even make designs on the sandesh. press some pistachio or almond slices or raisins in the center. you can even use moulds to shape them.
7. serve the sandesh immediately or refrigerate and then serve them. if not serving immediately then refrigerate them as they get spoiled if you keep them out at room temperature.
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if you are looking for more sweets recipes then do check coconut ladoo, dry fruits ladoo, besan ladoo, rava kesari, motichoor ladooand kaddu halwa
sandesh recipe details below:
Prep time
1
hour
Cook time
10
mins
Total time
1
hour 10 mins
sandesh -
a very popular cottage cheese sweet fudge from bengal.
Author: dassana
Recipe type: sweets, dessert
Cuisine: bengali
Serves: 2-3
Ingredients
·
1 litre milk
·
1 to 1.5 tbsp lemon juice or vinegar
·
2 tbsp palm jaggery or substitute with just 2 tbsp sugar
·
3 tbsp sugar or as required
·
4-5 pistachios, almonds, sliced or 10-12 golden raisins
Instructions
1.
keep the milk to boil.
2.
line a deep bowl or pan with a muslin or thin cotton napkin.
3.
when the milk beguns boiling, lower the flame. add lemon juice
and stir.
4.
when all the milk curdles, switch off the fire.
5.
pour the entire content in the lined muslin.
6.
take the four corners of the muslin in your hands and join
together.
7.
the chenna or paneer would be in the muslin. so gather all the
curdled paneer together in the muslin and squeeze the whey.
8.
rinse the chenna with the muslin in running water very lightly.
this is to remove the sourness of the lemon juice or vinegar from the paneer.
9.
place a weight like a stone bowl or a stone pestle on the muslin
for 25-30 mins.
10.
take the paneer in a plate or a tray. knead with the knuckles of
your palms.
11.
gather the whole mixture at intervals and then again continue to
knead till the mixture becomes smooth and less granular.
12.
add jaggery and sugar and knead for 2-3 minutes again.
13.
the jaggery and sugar both will melt and release moisture in the
mixture.
14.
add this mixture to a thick bottomed non stick pan.
15.
with continous stirring cook on a low flame for a total time of
9-10 minutes.
16.
first the mixture will have a smooth and molten consistency.
17.
slowly slowly the moisture would begin to dry up and the mixture
would start coming together.
18.
we do not want a dry sandesh mixture.
19.
the paneer should have some moistness and must not have a dense
rubbery texture.
20.
remember the mixture should have some moistness and not be dry.
21.
also no oil or fat should be released from the mixture.
22.
let the mixture warm or cool and then knead the mixture again to
get a smooth consistency.
23.
shape into round flattened balls or a peda.
24.
with a toothpick or fork you can even make designs on the
sandesh.
25.
press some pistachio or almond slices or raisins in the center.
26.
serve the sandesh immediately or refrigerate and then serve
them.
27.
if not serving immediately then refrigerate the sandesh as they
get spoiled if you keep them out at room temperature.
Notes
the sandesh recipe can be doubled or tripled.
use freshly made paneer or cottage cheese to make sandesh.
use freshly made paneer or cottage cheese to make sandesh.
cholar dal recipe, how to make cholar dal | bengali style chana dal
cholar dal recipe – a festive dal that is often made for celebrations in bengal and this includes the durga pooja celebrations. just likedal makhani is part of every punjabi wedding or celebration, similarly cholar dal is made for special occasions like wedding, festival or a special guest.
again like luchi, when i made this cholar dal today, i was like why i did not make it earlier. cholar dal is made with chana dal or bengal gram. the dal is slightly sweet and fragrant due to the addition of whole spices or garam masala like bay leaf, cloves, cinnamon and cardamom. unlike many other bengali recipes, this dal does not use the 5 spice mix – panch phoron.
coconut bits are also added to the dal which gives a good texture to the dal. since i did not have chopped coconut pieces, i have used grated coconut. you can even skip the coconut if you don’t have it. this bengali festive dal does not have onion or garlic added to it.
cholar dal is usually made thick unlike other indian dals like dal tadka, dal fry, andhra tomato dal or surati dal. if you prefer you can make the dal with medium or slightly thin consistency.
traditionally cholar dal is always accompanied with luchi or kachori. i had made both peas or matar kachori and luchi to go with the dal. i think even just plain steamed basmati rice or jeera rice would be great with this dal. yet another popular combination of chana dal and fried bread, which i remember is the sindhi dal pakwan.
if you are looking for more dal recipes then do check arhar dal fry, amritsari dal, chana dal fry, masoor dal, moong dal tadka and khatti dal.
cholar dal recipe details below:
Prep time
30
mins
Cook time
30
mins
Total time
1
hour
cholar
dal - a traditional bengali recipe of chana dal or bengal gram cooked with
coconut and spices.
Author: dassana
Recipe type: main
Cuisine: bengali
Serves: 2-3
Ingredients
· 1 & ¼ cup chana
dal/ split and husked bengal gram
· 3 cups water for
pressure cooking or 4-5 cups water for cooking in a pot
· 1 tbsp golden
raisins/kishmish
· 1 tbsp cashews/kaju
(optional)
· ½ tsp turmeric
powder/jeera powder
· 2 tsp sugar/chini or
as required
for tempering:
· 1 inch
cinnamon/dalchini
· 3-4 cloves/laung
· 2-3 green
cardamoms/choti elaichi
· 1 medium bay
leaf/tej patta
· 2-3 dry red
chilies/sookhi lal mirch
· a pinch of
asafoetida/hing
· 2 tbsp fresh grated
coconut or chopped coconut/nariyal ke tukde
· 1.5 tbsp
ghee/clarified butter or 2 tbsp oil (for a richer experience, use ghee)
Instructions
1. pick and rinse the
dal well.
2. soak the dal for an
hour in water.
3. if you want to
reduce the soaking time, then heat water and soak the dal in hot water for 30
minutes.
4. drain the water.
5. add the soaked chana
dal, turmeric powder and 3 cups water in the pressure cooker.
6. on a medium to high
flame pressure cook the dal for 4-5 whistles.
7. the grains should be
separate and yet cooked thoroughly.
8. once the pressure
settles down on its own then remove the lid
9. add sugar and salt
to the dal.
10. stir and and keep
the cooker on a low flame to simmer the dal, till the water reduces a bit.
11. when you add the
tempering to the dal, it should have the right consistency - meaning it should
be slightly thick. remember that on cooling the dal will become more thick.
12.
while the dal is
simmering and has begun to get thick, prepare the tempering.
13.
heat ghee or oil in
a pan.
14.
first add all the
whole spices - bay leaf, cinnamon, cloves, cardamom and dry red chilies.
15. fry till they become
aromatic. this takes some seconds.
16. add the asafoetida
and fry for a few seconds.
17. now add the coconut
and fry till the coconut becomes light brown.
18. pour the whole
tempering mixture in the simmering dal.
19. stir and then add cumin
powder, red chili powder, raisins and cashews.
20. simmer cholar dal
for 1-2 minutes more.
21. serve cholar dal
with luchi, bengali peas kachori and even steamed rice if you prefer.
Notes
if the cholar dal
becomes thick after its pressure cooked, then add some water to thin it. the
consistency of the dal can always be adjusted by adding less or more water
after its cooked. you can also slightly keep the consistency thin then what it
is usually if you prefer.
avoid asafoetida or hing to make a gluten free version of this dal.
to get hints of gingery taste in the dal, you can add ½ inch ginger - either grated or crushed into a paste in a mortar-pestle. just fry the ginger after you have finished frying the whole spices and asafoetida.
avoid asafoetida or hing to make a gluten free version of this dal.
to get hints of gingery taste in the dal, you can add ½ inch ginger - either grated or crushed into a paste in a mortar-pestle. just fry the ginger after you have finished frying the whole spices and asafoetida.
chocolate sandesh recipe, how to make chocolate sandesh recipe
chocolate sandesh recipe with step by step photos - another delicious fudge from west bengal with a chocolaty variation.
sandesh is often made for festive occasions and specially during durga pooja celebrations. there are many variation of sandesh like kaju (cashew) sandesh, pista (pistachios) sandesh, bhapa (steamed) sandesh, dates sandesh, ice cream sandesh and this chocolate sandesh recipe.
sandesh is made from chenna which is basically curdled or coagulated milk stripped of all its whey. basically, if you know how to make chenna then half the recipe is done. you can read a detailed post here on how to make chenna.
you will need fresh chenna to make the chocolate sandesh. prepare the chenna first and then proceed with this recipe. in this recipe, i have used cocoa powder and organic unrefined cane sugar.
lets start step by step chocolate sandesh recipe:
1. you will need fresh chenna to make the sandesh. please refer to chenna recipe. once the chenna is ready. then you just crumble it and blitz in a blender or grinder with cocoa powder and sugar, till the mixture becomes smooth.
2. add this mixture to a thick bottomed non stick pan or frying pan. with continuous stirring begin to cook on a low flame.
3. after a few minutes the mixture will come to have a smooth and molten consistency.
4. continue to stir and cook. you will see below that the color has darkened and the sandesh mixture has lost some its moisture and has started coming together. the chenna should have some moistness and must not have a dense rubbery texture. also no oil or fat should be released from the sandesh mixture. it took about 5 minutes to get this texture on a low flame. the timing may vary depending on the intensity of the flame, the size-quality of the pan and the quality of chenna.
5. take all of the sandesh mixture on a small thali or plate. let it become warm or cool down completely. gently knead the mixture.
6. the kneaded sandesh mixture below.
7. make small or medium sized balls from the sandesh. you can make designs on top by pressing with your thumb or with a fork or toothpick. you can also garnish chocolate sandesh with blanched & sliced almond or pistachios, raisins or cashews or chocolate chips.
8. serve chocolate sandesh immediately. if not serving, then refrigerate and serve them later. but on refrigeration it loses a bit of softness. we personally prefer to have sandesh fresh and soft. here i garnished the sandesh with some small chocolate chips
if you are looking for more sweets recipes then do check gulab jamun with khoya, kaju katli, rice kheer, sooji halwa, coconut ladoo,coconut barfi and motichoor ladoo.
chocolate sandesh recipe below:
Prep time
30
mins
Cook time
6
mins
Total time
36
mins
chocolate sandesh - a
chocolate based variation of the popular cottage cheese sweet fudge from
bengal.
Author: dassana
Recipe type: sweets
Cuisine: indian, bengali
Serves: 9 to 10 sandesh
Ingredients
·
300 to 350 gms chenna or chenna made from 1 litre
of cow's milk - here is chenna
recipe
·
1 tbsp dark cocoa or regular cocoa powder
·
4 to 5 tbsp unrefined organic cane sugar or add as
required
Instructions
1.
you will need fresh chenna to make the sandesh.
please refer to chenna
recipe.
2.
once the chenna is ready. then you just crumble it
and blitz in a blender or grinder with cocoa powder and sugar, till the mixture
becomes smooth.
3.
add this mixture to a thick bottomed non stick pan
or frying pan. with continuous stirring begin to cook on a low flame.
4.
after a few minutes, the mixture will come to have
a smooth and molten consistency.
5.
continue to stir and cook. you will see in pic 4 above,
that the color has darkened and the sandesh mixture has lost its moisture and
has started coming together. the chenna should have some moistness and must not
have a dense rubbery texture. also no oil or fat should be released from the
sandesh mixture.
6.
it will take about 5 to 6 minutes to get this
texture on a low flame. the timing may vary depending on the intensity of the
flame, the size and quality of the pan and the quality of chenna.
7.
take all of the sandesh mixture on a small thali or
plate. let it become warm or cool down completely. gently knead the mixture.
8.
the kneaded sandesh mixture is shown in pic 6
above.
9.
make small or medium sized balls from the sandesh.
you can make designs on top by pressing with your thumb or with a fork or
toothpick.
10.
you can also garnish chocolate sandesh with
blanched & sliced almonds or pistachios, raisins or cashews.
11.
serve chocolate sandesh immediately. if not
serving, then refrigerate and serve them later.
moong dal khichdi recipe for ganesh chaturthi | easy moong dal khichdi:
a simple and very easy moong dal khichdi recipe for ganesh chaturthi festival. this moong dal khichdi is prepared as a naivedyam for lord ganesha and is made using minimal ingredients and spices. this is a no onion no garlic khichdi recipe.
this khichdi recipe has been shared by a maharashtrian friend to me and she makes this recipe on the 1st day of ganesh chaturthi festival. in their home, they offer this khichdi as a naivedyam or bhog to lord ganesh along with modak….. modak and ladoos being the most favorite food of lord ganesha.
since this is a very basic khichdi recipe with just five ingredients, she has suggested that it is best to make the khichdi with ghee… as there are no other flavorings used except for cumin seeds and turmeric. if you are a vegan then substitute the ghee with oil.
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