Sandesh

Sandesh

From   Budget Kitchen

Prep: 1 hour

Cook: 0 minutes

Method: Easy

Course: Mithai

Type: Spanish

Be it a special occasion or just guests visiting, Bengalis will dish up a plate of sandesh

Ingredients

  • Cottage cheese (chenna) 300 gms
  • Powdered sugar 4 to 5 tbsps
  • Orange juice 1 tbsp
  • Orange essence (optional) 2 drops
  • Orange food colour (optional) 2 drops
  • Decoration
  • Medium oranges, peeled and segments separated and pulp gathered 2
  • Almonds, blanched, peeled and sliced 4
  • Pistachios, blanched, peeled and sliced 4

Methods

  • Put chenna on a parat, add sugar and knead thoroughly. Add orange juice, orange essence and orange color and mix well.
  • Spread half of this mixture on a plate to form a 125 mm square. Arrange half the orange segments on top. Cover with the remaining chenna mixture, spreading it evenly on top. Keep the plate in the refrigerator to chill and set.
  • Cut into small circles with a cutter, arrange them on a serving platter, decorate with almond and pistachio slices and serve.
Badam ki Phirni

Badam ki Phirni

Prep: 2 hours

Cook: 20 minutes

Method: Moderate

Course: Mithai

Type: Spanish

Key Ingredients:

  • Almonds
  • Milk
  • Rice
  • Sweet condensed milk

Indian style pudding enriched with almonds – creamy and delicious

Ingredients

  • Almonds, ground 1 cup
  • Milk 500 mls
  • Rice, soaked and ground ¼ cup
  • Sweet condensed milk 200 gms
  • Green cardamom powder ½ tsp

Methods

  • Boil milk in a deep non-stick pan.
  • Put rice in a mixer jar and grind to a paste with a little water. Add the paste to the milk and mix well.
  • Add ground almonds and keep stirring. Add cardamom powder and mix well and let the mixture simmer for 4-5 minutes.
  • Add condensed milk and keep stirring till well blended and the rice is completely cooked.
  • Pour the phirni into earthenware bowls (kasores) and let them cool down to room temperature.
  • Keep them in the refrigerator to chill before serving.
Dry Fruit Laddoos

Dry Fruit Laddoos

Prep: 35 minutes

Cook: 35 minutes

Method: Easy

Course: Mithai

Type: Spanish

Key Ingredients:

  • Almonds
  • Pistachios
  • Cashewnuts
  • Desiccated coconut
  • Khoya
  • Sweet condensed milk
  • Green cardamom powder

You can enjoy these tempting laddoos anytime – it will really pep your up

Ingredients

  • Almonds, chopped 1 cup
  • Pistachios, chopped 1 cup
  • Cashewnuts, chopped 1 cup
  • Ghee 1 tbsp
  • Desiccated coconut ½ cup + to roll
  • Khoya, crumbled 200 gms
  • Sweet condensed milk 200 gms
  • Green cardamom powder 1 tsp

Methods

  • Roast pistachios, almonds and cashewnuts separately in a non-stick pan and put them in a bowl.
  • Heat ghee in another non-stick pan, add desiccated coconut and khoya and mix them well. Saute for 3-4 minutes or till the khoya melts and mixes with the coconut.
  • Add condensed milk, mix well and cook stirring continuously for 2-3 minutes.
  • Add roasted dry fruits and mix well. Cook till the mixture thickens slightly. Take the pan off the heat and let the mixture cool down to room temperature.
  • Spread some desiccated coconut on a plate, add green cardamom powder and mix well.
  • Grease your hand with some ghee, take small portions in your hand and shape them into laddoos.
  • Roll the laddoos in desiccated coconut mixture, arrange them on a serving platter and serve.
Kaju Pista Rolls

Kaju Pista Rolls

Prep: 45 minutes

Cook: 15 minutes

Method: Moderate

Course: Mithai

Type: Spanish

Key Ingredients:

  • Khoya
  • Green cardamom powder
  • Sugar
  • Cashewnut paste
  • Ghee
  • Pistachios

Made during most festivals, these rolls can be enjoyed at other occasions too

Ingredients

  • Cashewnut paste ½ cup
  • Pistachios, chopped ¼ cup
  • Sugar 3 tbsps
  • Green cardamom powder ½ tsp
  • Khoya 300 gms
  • Ghee 2 tbsps

Methods

  • To make sugar syrup, heat sugar with 3 tbsps water in a small non-stick pan. Add cardamom powder, mix and boil the mixture for 2-3 minutes.
  • Add khoya and mix. Add cashewnut paste and keep stirring till the mixture thickens. Add some ghee and mix well.
  • Spread this mixture on a cling film sheet and let it cool down to room temperature.
  • Sprinkle pistachios over the mixture. Hold one end of the cling film and roll the mixture till you reach the other end of the cling film.
  • Cut the roll into smaller rolls, arrange them on a serving plate and serve.
Khoya Layered Barfi

Khoya Layered Barfi

Prep: 1 hour

Cook: 20 minutes

Method: Moderate

Course: Mithai

Type: Spanish

Key Ingredients:

  • Khoya
  • Rose petals
  • Saffron
  • Desiccated coconut
  • Ghee
  • Sweet condensed milk
  • Coconut milk

Khoya and desiccated coconut combine well to make this delicious barfi

Ingredients

  • Khoya 500 gms
  • Saffron 1 pinch
  • Rose petals as required
  • Desiccated coconut ½ cup
  • Ghee 2 to 3 tbsps
  • Green cardamom powder ½ tsp
  • Sweet condensed milk 200 gms
  • Coconut milk ½ cup

Methods

  • Soak saffron in 1 tbsp water in a small bowl for a few minutes. Spread a layer of rose petals on an aluminium barfi tray.
  • Put desiccated coconut in a non-stick pan, add half the khoya, ghee, green cardamom powder and half the condensed milk, mix well and cook on medium heat.
  • Add coconut milk, mix and continue to cook till the mixture begins to leave the sides of the pan. Spread this mixture on top of rose petals.
  • Heat remaining khoya in another non-stick pan, add remaining condensed milk and mix well.
  • Add cardamom powder and saffron water and mix well. Cook till the mixture is almost dry. Spread this over the coconut layer evenly.
  • Let the barfi cool down to room temperature. Once cooled completely, cut into squares and arrange them in a serving platter. Serve.
Badam ka Halwa

Badam ka Halwa

Prep: 15 minutes

Cook: 25 minutes

Method: Easy

Course: Mithai

Type: Spanish

Key Ingredients:

  • Almonds
  • Ghee
  • Sugar
  • Khoya

Rich, with delicate almond flavour, this halwa is nutritious too

Ingredients

  • Almonds, blanched, peeled and ground 200 gms
  • Ghee 4 tbsps
  • Khoya 1 cup
  • Sugar ¼ cup
  • Green cardamom powder 1 tsp

Methods

  • Heat ghee in a non-stick pan, add khoya and saute on low heat till the khoya melts.
  • To make sugar syrup boil 1 cup water with sugar in another non-stick pan, stirring till the sugar dissolves completely. Add cardamom powder and mix well.
  • Once the khoya turns a light brown add almonds and mix well and continue to cook, stirring continuously.
  • Add sugar syrup and cook stirring continuously till the mixture reaches halwa consistency.
  • Transfer into a serving bowl and serve hot.