Gajarer Sandesh is my choice for G in the A to Z Bengali Sweets Series. I had Ganga Jamuna from the google book on my list for a long time. Then I came across Golden Rasmalai, which seems to be a Pakistani special, though I am not sure of the authenticity of it. Finally, I landed here and read about Gajarer Sandesh. I planned on making only a Gajar Sandesh, then I decided I might as well go the long way as the name had such a fantastic ring to it like a Hindi song!
The source I read from talked in length about the sweet shop where the author had first tasted this Gajar Sandesh with Malai layered together. She recreated her own at her kitchen making some changes. I decided I could also create my own based on what I had. This Gajarer Sandesh or Layered Carrot Fudge was a super duper hit with Hubby Dear and my colleagues for whom I took this.
I read that the shop version had uncooked chhana or Kancha Golla with just grated carrots and sugar added. I too didn’t want the raw or Kancha golla served as I knew Hubby dear might say I was serving plain carrots. So a Carrot Sandesh Burfi along with Carrot Burfi was made and layered.
When I started the Sandesh dishes for cooking, I again had to group similar Sandesh together and plan it well. Because certain flavours were needed for some other alphabets, I had to save few for those finished dishes and served the rest. Similarly, I had to use this for something else, and I took one batch which was approximately 1 cup or 250 ml milk. This yields about 4 to 5 pieces depending on the size. I made about 6, 2 inch squares of layered Sandesh.
How to Make Soft Homemade Chhana for Bengali Sweets
How to Knead Chhana for Soft Bengali Sweets
A for Aam Sandesh
B for Bhapa Sandesh
C for Channar Puli
D for Danadar
E for Elixir Sandesh
F for Fruit Sandesh
For Carrot Burfi
Ingredients Needed:
1 cup Carrots grated
1/4 cup Khoya
1/4 cup Sugar powdered
1/4 cup Condensed Milk
2 tsp Ghee
For Carrot Sandesh
1 cup Carrots grated
1 cup Paneer / Chhana / Cottage cheese
1/2 cup Milk powder
1/2 cup Milk
1/2 cup Sugar powdered
1/4 cup Mixed Nuts chopped
Since I was making Noram Paak, I only kneaded the fresh chhana first and then added sugar while cooking.
Roasting the Grated Carrots
In a nonstick pan, heat the ghee and roast the grated carrot for 5 to 7 mins till it is nicely cooked. Remove and use as needed.
For Carrot Burfi
In a nonstick pan, take half of the roasted carrots, add Khoya and powdered sugar, mix well.
After cooking for a couple of minutes, add the condensed milk and stir to combine all together.
Cooking for a couple of minutes for the mix to get thicken.
Transfer to a greased plate and shape it into a square.
I used a small rectangle pan, where I moulded both the layers together.
For Carrot Sandesh
In a nonstick pan, take the kneaded chhana, add sugar and cook on low flame for making Noram paak.
Then add the remaining roasted carrots, mix well.
Next, add milk powder, combine well.
Slowly add the milk for the mixture to come together as a fudge. This only takes about 3 to 4 mins.
When it starts to leave on the sides, remove and spread as required on the carrot burfi layer.
If required you can put this in the fridge for 10 to 15 mins to set.
Cut into squares, garnish with nuts.
Notes:
I used a rectangle pan, where I pressed down both the layers. Remember I only used the portion as required to get about 6 pieces.
Rest I used as Carrot Burfi and for something else.
All the Bengali sweets I made were for about 5 to 6 pieces, just enough to sail through the day.
I used a rectangle pan, where I pressed down both the layers.
Remember I only used the portion as required to get about 6 pieces. Rest I used as Carrot Burfi and for something else.
All the Bengali sweets I made were for about 5 to 6 pieces, just enough to sail through the day.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80
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Goa is one of the more renowned travel destinations in India, which is why we previously highlighted it as the perfect holiday destination ! It’s full of beautiful coastal areas and fun places to stay, and probably has the best beaches in India. And while it’s fairly crowded with tourists, its charm never seems to wear off. One reason a lot of people flock to Goa beyond natural beauty and a strong reputation, however, is that it’s as good a place as you’ll find in India for casino activity. Particularly near the coast to the north of Margao, the area is home to a lot of really fun casino establishments. Naturally a lot of people’s minds first drift to the internet when they hear “casino” these days, and it’s been rightly stated that mobile slots are the dominant force in online gaming these days. That is to say, people mostly play these games on devices they can fit in their pockets. But in Goa, one is reminded that once upon a time casinos were as much about vacation destinations as the games themselves. The main draw in the area may be the Neo Majestic, which has been written up as […]
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Snigdha Manchanda, Tea Sommelier & Founder – Tea Trunk, has an amazing love for teas. There was a time when Snigdha had owned over 100 rare and exotic teas from China, Japan, Taiwan, Russia, England, Turkey, Greece, Egypt, Kenya etc. She visited numerous tea gardens, tasted 100 cups of tea a day, and profiled over 2000 varieties of tea. Snigdha always wanted more and more people to discover and enjoy good-quality tea. Thus was born Tea Trunk, the name inspired from her father’s vintage trunk and a tribute to where her love of tea began. Today her trunk holds gourmet tea blends crafted all by herself.
Recently i was got a parcel from Tea Trunk with three cute elephant tins out of which one was an Assorted tea collection tin that included 15 tea bags of different exotic tea flavors. An assorted tin containing 6 exquisite tea blends from our collection. Includes Rose Oolong Tea, Marigold Green Tea, Saffron Kahwa Green Tea, Apple Spice Black Tea, Chilli Chai Black Tea and Long Island Green Tea.
Out of many, the first tea i picked to try out was Marigold Green Tea.
An aromatic tea blend that gives your a sweet mild fragrance of marigold and goodness of lemon grass and green tea is a great beverage to kick start your day. Serve it in your Tea Parties, Marigold Green Tea is not just an energizer but also a great detox for your mind, body and soul. Hope you enjoy them as much as I do.
Tea Trunk’s tribute to the iconic marigold, a symbol of celebration and festive joy. Imagine a brew carefully braided with three equally enchanting flavors: Marigold, Lemongrass, and goodness of organic green tea. Popular as wedding favors, this would be tea equivalent of walking into the colorful Indian wedding and bonding with long lost friends. Perfect to improve digestion and compliment your detox regime. Taste notes are refreshing, balmy and floral. Goes well with Gulab Jamuns, Baklava, Rice crackers or just sip it as your morning detox.
Marigold Green Tea is available in two variants, 100 grams loose tea that makes 50 tea cups or you can even but a pack of 15 tea bags. The cute elephant tea trunk tin with tea costs you Rs.500 INR.
Take your pick, and experience tea like it should be!
Disclosure : I have not received any monetary compensation excluding the product for review.
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Fruit Sandesh is a delightful mix of Kancha Golla Sandesh with Fruits and Norom Paak Sandesh that are again cooked with nuts. As I had mentioned, I took advantage of the long weekend I had during our Independence day and I was making a handful of Sandesh that day. I knew I had planned on making Fruits Sandesh, inspired from here. However, I went ahead with my own idea and only while I was assembling did it strike me that I could as well make a Trirangi Sandesh.
I have been wanting to make something special with Tricolour theme, so glad I finally did this. Everything came together beautifully that I was so happy with the final output. I made only this one serving as it was quite huge. Konda enjoyed the whole dessert herself for breakfast.
For this Sandesh, I used Oranges, Apple and Kiwi for the respective colours in our Indian Flag. I used Kancha Golla Sandesh for Green layer, White Layer. Green Layer had a tiny drop of green colour mixed, that I borrowed from Veena. I could’ve gone with pista, but I simply went ahead with it. Orange Layer was Norom Paak with Orange.
I knew it was going to be tough when following A to Z series and cooking so many dishes together, that I might post a dish without a recipe as the main dish follows later! It happened just as I thought. Certain dishes were cooked first and based on that, I did few more. In the end, the derived dishes are coming out first and the main dish later. So in this case, I will not share the dish right away but will only talk about how I layered it. Will update once I reach that dish..:)
When I started the Sandesh dishes for cooking, I again had to group similar Sandesh together and plan it well. Because certain flavours were needed for some other alphabets, I had to save few for those finished dishes and served the rest. For this Fruit Sandesh too I took one batch which was approximately 1 cup or 250 ml milk. This yields about 4 to 5 pieces depending on the size. I divided 1 cup into 3 portions, out of which I used one portion of each flavour.
How to Make Soft Homemade Chhana for Bengali Sweets
How to Knead Chhana for Soft Bengali Sweets
A for Aam Sandesh
B for Bhapa Sandesh
C for Channar Puli
D for Danadar
E for Elixir Sandesh
Ingredients Needed:
1 cup Paneer / Chhena / Cottage cheese
1/2 cup Sugar powdered increase if required
1 Kiwi sliced and used as per need
1 Apple sliced and used as per need
1 Orange sliced and used as per need
Mixed Nuts for garnishing
Green Food Colour a tiny drop
How to make and layer the Fruit Sandesh
Make the Chhana and knead it to soft ball.
All 1/2 cup sugar to the chhana and knead well.
Now divide that into 3 portions.
Orange Layer
Sliced Oranges
Orange Sandesh
White Layer
Kancha Gollo mixed with tiny Apple pieces
Sliced Apples
Green Layer
Kancha Golla mixed with a tiny green colour
Sliced Kiwi
Assembling Triranga Sandesh
In the serving glass, first layer the Kiwi slices
Top it with Green Kancha Gollo
Next layer with apple slices
Top with While Kancha Golla with Apple bits
Next layer with orange slices
Top with Orange Sandesh.
Finally garnish on the top with orange, kiwi and apple bits along with pista and almond bits.
Serve chilled
Notes:
Chhana mixed with sugar needs to be cooked only for about 5 mins max, else you will end up having crumbly paneer on hand.
This is best served chill.
You can increase the sugar depending on the sweetness of your fruits used.
Each layer can be topped with icing sugar or finely powered sugar for more sweetness.
Chhana mixed with sugar needs to be cooked only for about 5 mins max, else you will end up having crumbly paneer on hand.
This is best served chill. You can increase the sugar depending on the sweetness of your fruits used. Each layer can be topped with icing sugar or finely
You can increase the sugar depending on the sweetness of your fruits used.
Each layer can be topped with icing sugar or finely powdered sugar for more sweetness.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80
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